Cinnamon & Maple Glazed Sweet Potato Wedges - Oil Free!
Equipment
- Air-fryer (or oven)
- Chopping board
- Chopping knife
- Tin foil
Ingredients
- 4-6 medium sized sweet potatoes Keep skins on.
- 2 tbsp maple syrup
- Sprinkling cinnamon powder
- Salt
- Pepper
- Fresh parsley to serve
Instructions
- You can either air-fry these potatoes or oven bake. Air-frying is preferable if you have the means to do so. If not, you can bake on around 180C (360F) for around 30 minutes or until browned and sticky. You will ideally need an air-fryer with actual drawers or trays because you can't pile these wedges on top of each other.
- Prepare your potatoes by cutting into thick wedges lengthways into 6 pieces. Keep your skins on because these will go sticky, chewy and absolutely delicious during the air-frying process. Be careful during the chopping process as the potatoes can be prone to snapping and breaking, but obviously this doesn't matter if that does happen as it's just for aesthetics.
- Now you will need to add your potatoes to a hot pan of boiling water and simmer until almost cooked. No need to over simmer as you don't want them to break up, but be sure they're pretty tender before you drain.
- Drain very carefully so that your potatoes don't break or snap.
- Next line your air-fryer tray with tin foil and gently lay out your drained, sweet potatoes onto it. Drizzle around 1.5 tbsp of your maple syrup evenly over your potatoes and spread out more with the back of a spoon. Sprinkle with a light dusting of cinnamon powder, season with salt and pepper and you're ready to rock and roll.
- Air-fry on highest temperature for around 20 minutes, or until browned and sticky.
- Once you have removed your potatoes, you can drizzle with a little more maple syrup to glaze, then sprinkle on your fresh, chopped parsley and you're ready to go.