Air Fryer Sweet Potato Wedges
空气炸锅烤红薯块 · kōng qì zhá guō kǎo hóng shǔ kuài
Sweet potatoes are a humble winter staple across northern China. Air-frying them brings out natural caramelization without the heavy oil of deep-frying.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- sweet potatoes红薯🛒 local2 medium (400 g)
- olive oil橄榄油🛒 local1 tbsp
- cinnamon肉桂粉🛒 local¼ tsp
- paprika红椒粉🛒 local¼ tsp
- salt盐🛒 local½ tsp
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
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Make it vegetarian
Instructions
1Scrub sweet potatoes clean, cut each into 8 wedges. Leave skins on for extra fiber and flavor.
🔍 Look forVisual: 薯块厚度均匀约¾英寸Wedges have uniform thickness about ¾ inch
You know it's right when: No wedge thinner than ¾ inch
2Transfer wedges to a bowl. Drizzle olive oil, sprinkle cinnamon, paprika, and salt. Toss until evenly coated.
🔍 Look forVisual: 薯块泛薄油光Wedges glisten with thin oil coating
You know it's right when: No dry patches visible
3Preheat air fryer to 200°C (390°F) for 3 minutes.
🔍 Look for 3 分钟 · 3 minutesVisual: 发热管泛淡橙色微光Heating element glows faintly orange
You know it's right when: Fan runs steadily, interior hot to hand held 10cm away
4Check doneness and adjust cooking time as needed.
🔍 Look forVisual: 食物完全熟透，质地符合预期Food is cooked through with desired texture
You know it's right when: Internal temperature or visual cue confirms doneness
5Transfer to serving plate. Garnish and serve immediately while hot.
🔍 Look forVisual: 菜品热气腾腾，食欲诱人Dish is steaming and appetizing
You know it's right when: Aroma is prominent and inviting
Tips
- · Don't overcrowd the basket—steam = soggy
- · Shake basket every 5 minutes
- · Cinnamon pairs well with natural sweetness
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is this recipe gluten-free? What should I watch out for?
Hidden gluten in Chinese cooking is everywhere: regular soy sauce, oyster sauce, hoisin, and doubanjiang all usually contain wheat. Swap to tamari (GF soy), GF oyster/mushroom sauce, and check labels. Beware shared woks at restaurants and malt vinegar. Our recipes flag 'gluten-free' only when every ingredient is safe.
Source: HǎoWèi diet guide
Can I reduce the salt/soy in this recipe?
Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.
Source: HǎoWèi diet guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
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