Air Fryer Sweet Potato Wedges with Tahini-Yogurt Dip

Name: Air Fryer Sweet Potato Wedges with Tahini-Yogurt Dip
Total time: 20 min
Yield: 2 people
Ingredients: 2 medium Sweet Potatoes; 1 tbsp Olive Oil; 1 tsp Paprika; 0.5 tsp Cinnamon Powder; 0.5 tsp Salt; 0.5 cup Yogurt; 1 tbsp Tahini; 1 tsp Lemon (Juice); 1 clove Garlic; 1 tsp Sesame Seeds

Vegetarian • Gluten-FreeUnder 30 MinsLow CalorieAir FryerSnackMediterranean

Easy

20min

285kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

Crispy air-fried sweet potato wedges seasoned with warm spices and served with a cooling, zesty tahini-yogurt sauce.

Sweet potatoes are a nutritional powerhouse, rich in fiber, vitamins A and C, and potassium. Roasting them in the air fryer creates a caramelized exterior and tender interior in half the time of a conventional oven. This recipe pairs the natural sweetness of the potatoes with a savory, tangy dip made from yogurt, tahini, and a touch of lemon. The combination provides a balanced snack with healthy fats and protein, making it satisfying and flavorful. The addition of smoked paprika and a hint of cinnamon enhances the earthiness of the tubers.

Ingredients

400 g Sweet Potatoes
1 tbsp Olive Oil
1 tsp Paprika
0.5 tsp Cinnamon Powder
0.5 tsp Salt
120 ml Yogurt
1 tbsp Tahini
1 tsp Lemon (Juice)
1 clove Garlic
1 tsp Sesame Seeds

Instructions

1
Wash and scrub the sweet potatoes thoroughly. Cut them into wedges or thick fries about 2cm thick.
2
In a large bowl, toss the wedges with olive oil, paprika, cinnamon powder, and salt until evenly coated.
3
Preheat your air fryer to 200°C (400°F) if required by your model.
4
Place the seasoned sweet potatoes in the air fryer basket in a single layer (cook in batches if necessary to avoid overcrowding).
5
Air fry for 12-15 minutes, shaking the basket halfway through, until the edges are crispy and the centers are tender.
6
While the potatoes cook, whisk together the yogurt, tahini, lemon juice (from the lemon), and grated garlic in a small bowl. Add a pinch of salt to taste.
7
Serve the hot wedges sprinkled with sesame seeds alongside the cooling dip.

Chef's Tips

•Don't peel the potatoes; the skin adds texture and nutrients.
•Avoid overcrowding the basket to ensure they get crispy instead of steamed.
•For extra sweetness, drizzle a little pomegranate molasses over the finished dish.