These air fryer sweet potato cubes are tasty and crispy. The added red onions and maple syrup give them a punch of flavor. The small amount of added olive oil makes them extra crispy. This recipe was developed to serve with my Tofu Vegan Scrambled Eggs and is a delicious side dish for any meal of the day.
1teaspoonextra virgin olive oilI use robust flavor
½teaspoonground black pepper
optional sweet bell pepper
Peel and cut the sweet potatoes into small cubes - about 1-inch thick. Place in a medium-sized bowl. See notes.
Dice the red onion into smallish pieces - but larger than minced. Place in the bowl with the cubed sweet potatoes.
Add the maple syrup, olive oil, salt, and pepper. Toss well so that the sweet potatoes are evenly covered.
Place in the air fryer's basket. Select 380° and cook for ten minutes, turning halfway through.
Serve hot. You can save any leftovers or use for meal prep if kept tightly covered in the fridge for up to five days. Be aware though that the crispy exterior will soften.
Sometimes I peel the sweet potatoes and sometimes I leave the skins intact and just cube them. It is a personal preference. For this recipe today I peeled the sweet potatoes. If you choose to leave the skins intact, scrub well and cut out any weird, discolored, or scarred spots before cooking. Different air fryers cook differently. Keep the temperature the same, but you might need to add a little more time depending on your air fryer. Add time in 1-2 minute increments.This recipe actually has a very small amount of oil. If you want to completely cut out the oil be aware that the finished product might not be as crispy. Personal choice:)I sometimes add in a half cup of diced sweet bell pepper. This was not included in the nutrition information because I did not add it today.