Air Fried Sweet Potato Cubes

A side dish that will not crisp right in the air fryer, no matter how long you leave it in, is its own small discouragement on a day that has already asked enough of you. Parboiling the cubes first, then drying them before they go in, is the fix: 10 extra minutes at the stove that make the difference between a soft, steamed cube and one with a real golden edge.

The deep orange here comes from beta-carotene, a nutrient the body draws on to make vitamin A, linked to healthy mucosal tissue, the gut lining included. Potassium is part of the package too, along with the kind of steady energy that lasts through an afternoon instead of spiking and crashing.

Season it without the seed spices you might reach for elsewhere, turmeric taking the place of paprika this time, and let dry heat do the rest. Edges gone gold and a little crisp are a small, reliable reward on any weeknight.

Ingredients

• 2 lb sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon onion granules
• 1 teaspoon garlic granules
• 1 teaspoon fresh thyme leaves
• 1 teaspoon dried parsley
• Pink salt to taste
• Pinch of turmeric (in place of smoked paprika, which is a nightshade; omitted)
• (Smoked paprika omitted: nightshade)
• (Cornmeal omitted: grain)
• (Black pepper omitted: excluded on AIP)

Method

Bring a large pot of salted water to a boil. Add the sweet potato cubes and parboil for 8 to 10 minutes, until the outer edges are just barely yielding but the centers still feel firm. Drain well and spread the cubes on a clean towel or baking rack for 3 to 4 minutes so surface moisture can escape. Dry cubes crisp much better than wet ones.

Transfer the cubes to a bowl and toss with the olive oil, onion granules, garlic granules, thyme, parsley, turmeric, and pink salt until evenly coated.

Set the air fryer to 400 F. Arrange the cubes in a single layer, working in batches if needed so they are not crowded. Cook for 16 to 18 minutes, shaking the basket once at the halfway mark, until the edges are golden and the surfaces feel dry to the touch. Season with additional salt while hot.

Oven alternative: Spread the seasoned cubes on a parchment-lined baking sheet in a single layer and roast at 425 F for 25 to 30 minutes, turning once at the halfway point, until golden at the edges.

*Adapted from That Girl Cooks Healthy*