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Golden air-fried sweet potato wedges with lime-tahini drizzle, optional cilantro and lime wedges on a warm ceramic platter.
Rachelle Johnson

Air-Fryer Sweet Potato Wedges with Creamy Lime-Tahini Drizzle

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Sweet potato wedges cook until their edges brown and their centers become tender, then meet a smooth sauce of tahini, lime, and garlic. A small coating of cornstarch helps the exterior dry and crisp, while a brief rest keeps the wedges from steaming under the sauce. Simple, colorful, and beautifully shareable.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sweet potato wedges
  • 1 ¾ lb sweet potatoes about 2 large, scrubbed
  • 1 tbsp cornstarch
  • 1 ½ tbsp avocado oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper
Lime-tahini drizzle
  • ¼ cup tahini stirred smooth
  • 2 tbsp fresh lime juice
  • 1 tsp maple syrup
  • 1 small garlic clove finely grated
  • ¼ tsp fine sea salt
  • 3-5 tbsp cold water as needed
Finish
  • 2 tbsp chopped fresh cilantro optional
  • Lime wedges optional

Equipment

  • Air Fryer
  • wire rack
  • mixing bowl
  • whisk

Method
 

  1. Preheat air fryer to 390°F for 3 minutes. Cut scrubbed sweet potatoes lengthwise into even 1/2-inch-thick wedges, leaving skin on if desired.
  2. Pat wedges thoroughly dry and toss with cornstarch. Add oil, smoked paprika, garlic powder, salt and pepper; toss to coat.
  3. Spread half the wedges in the basket without stacking tightly. Air-fry 10–12 minutes, turning at 6 minutes, until browned at the edges and easily pierced at the thickest point. Transfer to a rack and repeat with remaining wedges.
  4. Whisk tahini, lime juice, maple syrup, garlic and salt. It may seize at first; add cold water a tablespoon at a time until creamy and easily drizzled.
  5. Let wedges stand uncovered for 2 minutes to release steam. Arrange on a serving platter, drizzle lightly with sauce, sprinkle with cilantro if using, and offer extra sauce and lime at the table.

Nutrition

Calories: 324kcalCarbohydrates: 48gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 552mgPotassium: 771mgFiber: 7gSugar: 10gVitamin A: 28414IUVitamin C: 8mgCalcium: 87mgIron: 2mg

Notes

Even wedges: Uniform 1/2-inch thickness matters more than perfect shape; thick wedges take longer and can darken before the center softens.
Do not crowd: Air circulation browns the surface. Cook in two batches if needed and keep the first on a rack rather than in a covered bowl.
Sauce texture: Tahini may thicken when citrus is added. Keep whisking and thin slowly with cold water until glossy.
Crispness: Sweet potatoes turn tender rather than potato-chip crisp; serve promptly and keep sauce on the side if holding.
Storage: Refrigerate wedges and sauce separately up to 3 days. Re-crisp wedges in the air fryer at 375°F for 3–5 minutes.
Fresh finish: Cilantro is optional; scallion greens or chopped parsley can be used instead.
Nutrition is estimated for one of four servings, including all of the tahini drizzle and cooking oil. Optional cilantro and lime wedges are excluded; actual amounts of sauce served and ingredient brands can change the result.

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