Air Fryer Frozen Sweet Potato Cubes

Ingredients

• 1 pound frozen, unseasoned sweet potato cubes, preferably similar-sized (454 g)
• 1 tablespoon olive oil (14 g)
• 1 teaspoon smoked paprika (2 g)
• 3/4 teaspoon garlic powder (2 g)
• 3/4 teaspoon kosher salt, divided (4 g)
• 1/2 teaspoon ground cumin (1 g)
• 1/4 teaspoon black pepper (1 g)
• 1/8 teaspoon cayenne pepper, optional (0.5 g)
• 1 medium lemon, cut into six wedges (140 g)
• 1/3 cup crumbled feta cheese (50 g)
• 2 tablespoons finely chopped fresh parsley (8 g)

Instructions

1. Preheat. Preheat the air fryer to 400°F for three minutes with the basket empty in its center position. Starting hot helps frost evaporate quickly and gives the cubes a better chance to brown rather than steam.
2. Coat the cubes. Put the frozen sweet potato cubes directly in the hot basket. Add olive oil, smoked paprika, garlic powder, half the salt, cumin, black pepper, and cayenne. Toss with a silicone spatula or tongs until every piece is lightly coated. Keep cubes frozen and do not rinse them.
3. Arrange and cook. Spread the cubes in a mostly single layer, leaving small gaps wherever possible. Cook at 400°F for eight minutes. A few touching edges are fine, but separate any clusters that loosen enough to handle safely.
4. Shake and continue. Shake the basket firmly, then use tongs to turn pieces that remain fused and redistribute the cubes into open spaces. Cook seven more minutes, until several edges are deep golden, dry-looking, and the largest cubes are tender.
5. Finish and serve. Pierce the largest cube with a fork after fifteen minutes total. It should yield without an icy or firm center. Cook two to four minutes longer if needed, checking every minute. Transfer cubes to a bowl and toss with lemon juice, feta, parsley, and remaining salt. Serve immediately.

Notes

• Basket capacity matters more than count. If one pound forms a deep pile, cook two batches; visible gaps encourage better browned edges.
• Frozen brands vary in cube size. Check at fifteen minutes, adding short intervals because smaller cubes darken quickly once tender.
• Add feta and lemon after cooking so cheese stays creamy, lemon remains very bright, and cleanup stays simple.

Nutrition Facts