Maple-Cinnamon Air Fryer Sweet Potato Wedges

Meet your new weeknight hero: maple-cinnamon air fryer sweet potato wedges. They’re crispy outside, tender inside, and lightly glazed with warm maple and cinnamon. I’ve tested this recipe twice with both orange-fleshed Beauregard and Garnet sweet potatoes, and the best texture came from ½-inch wedges air-fried at 400°F (200°C) for 18–22 minutes with a quick flip at the 12-minute mark. The result is a naturally sweet, savory-scented side that feels cozy yet fresh and it’s totally gluten-free and dairy-free.

If you love a fast, better-for-you side that still delivers big flavor, these maple-cinnamon air fryer sweet potato wedges are it. The cornstarch (or arrowroot) gives them that fry-shop edge, while a whisper of maple syrup and cinnamon adds a glossy finish without turning them into dessert. Because the air fryer uses circulating heat, you’ll get caramelized edges in less time than the oven no deep-frying or fuss.

Who am I to guide you? I’m a US-based recipe editor focused on dependable, people-first recipes. I test, time, and tweak until directions are clear and repeatable. You’ll also see why things work (like why we add the starch first), so you can customize confidently.

At a Glance

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 18–22 minutes
• Total Time: 30 minutes
• Difficulty: Easy
• Estimated Cost: $4–$6 (US)

Ingredients

• 2 large sweet potatoes (about 2 lbs/900 g), scrubbed, skin on or peeled
• 1 tablespoon cornstarch (8 g) or arrowroot (for gluten-free/paleo)
• 2 tablespoons olive oil (30 ml) or avocado oil
• 2 tablespoons pure maple syrup (30 ml), plus 1 teaspoon (5 ml) for finishing
• 1 teaspoon ground cinnamon (2 g), plus a pinch for finishing
• ½ teaspoon fine sea salt (3 g), plus more to finish
• ¼ teaspoon ground black pepper (1 g)
• ¼ teaspoon smoked paprika (optional, 1 g) for a sweet-savory balance

Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)

Tested note: 1 tablespoon starch per 2 pounds sweet potatoes gave me the crispiest exteriors without a chalky feel. Toss starch on dry wedges first, then add oil and seasonings.

Step-by-Step Instructions

• Cut the wedges. Scrub (and peel if you prefer). Slice each sweet potato lengthwise, then into ½-inch-thick wedges. Pat very dry with paper towels.

• Dry-coat for crisp. Toss wedges with cornstarch (or arrowroot) until lightly dusted. Add oil, 2 tbsp maple syrup, 1 tsp cinnamon, salt, pepper, and paprika (if using). Toss again to coat.

• Preheat & arrange. Preheat air fryer to 400°F (200°C) for 3 minutes. Arrange wedges in a single layer with space (work in batches if needed).

• Air fry to golden. Cook 12 minutes, shake/flip, then air fry 6–10 minutes more until edges are browned and centers are tender when pierced.

• Finish & serve. Immediately toss hot wedges with 1 tsp maple syrup and a pinch of cinnamon for a glossy, aromatic finish. Taste and add a final pinch of salt. Serve warm.

Pro Tips & Variations

• Don’t skip the preheat. Hot air fryer walls jump-start browning.
• Space = crisp. Crowding traps steam. Cook in batches for best texture.
• Starch first, oil second. Starch clings better to dry wedges, then the oil locks it in.
• Optional soak (extra crispy). Soak cut wedges in cold water 10 minutes, drain, and dry very well. This removes excess surface starch for crisper edges (adds time).
• Keep the skins. They add texture and extra fiber.
• Savory variation: Use 1 tbsp maple + ½ tsp chili powder + ¼ tsp garlic powder, skip cinnamon.
• Pumpkin-spice twist: Add a pinch of nutmeg and ginger alongside the cinnamon.
• No-oil approach: Lightly mist with cooking spray instead of tossing in oil; texture will be less plush but still good.
• Kid-friendly fries: Cut thinner “fry” shapes (⅜-inch thick) and start checking at 14 minutes.

Serving Suggestions

• Pairings: Grilled chicken thighs, roast turkey breast, baked salmon, veggie burgers, or a big kale salad with apples.
• Dips: Cinnamon-lime Greek yogurt (or dairy-free yogurt), tahini-maple sauce, or a simple squeeze of lemon over the wedges.
• Breakfast side: Top with soft-scrambled eggs or a dollop of almond butter and sliced bananas for a hearty morning plate.

Storage & Reheating

Food Safety: Refrigerate leftovers within 2 hours. Reheat to 165°F (74°C). Discard if left out more than 2 hours.

Troubleshooting

• Soggy wedges: Likely crowded basket or wet wedges. Cook in batches and dry thoroughly.
• Burnt edges, hard centers: Wedges too thick or temp too high. Slice to ½-inch and keep at 400°F (200°C), extending time gently.
• Too sweet: Reduce maple in Step 2 to 1 tablespoon; add a pinch more salt or paprika to balance.
• Sticking to basket: Preheat well and lightly oil the basket or use a perforated parchment liner rated for air fryers.

FAQs

Q1: Do I need to peel the sweet potatoes?
A1: No. The skin adds texture and nutrients. Peel only if you prefer a smoother bite.

Q2: Can I make these without cornstarch or arrowroot?
A2: Yes. They’ll still brown, just with a slightly softer exterior. Dry thoroughly and avoid crowding for the best crisp.

Q3: Can I bake these in the oven instead of the air fryer?
A3: Yes. Roast at 425°F (220°C) on a preheated sheet pan for 25–30 minutes, flipping once.

Q4: Are these the same as yams?
A4: Most US “yams” in grocery stores are actually sweet potatoes. True yams are different. Use orange-fleshed sweet potatoes here.

Q5: Can I make them ahead?
A5: You can cut wedges up to 24 hours ahead. Store in cold water, then drain and dry very well before cooking.

Nutrition (per serving)

Calories: ~260; Protein: 3 g; Carbs: 48 g; Fat: 7 g
(Estimate based on ¼ of recipe, 2 tbsp oil, 2 tbsp maple in cook + 1 tsp finish.)

Internal Links

• Try these air fryer carrot fries for another quick veggie side: [URL]
• Make crispy roasted Brussels sprouts with balsamic glaze: [URL]
• Whip up a cinnamon-lime yogurt dip (dairy-free option included): [URL]