How to Cook Frozen Sweet Potatoes (in Air Fryer)
A simple method for how to cook frozen sweet potato in the air fryer in just 20 minutes, with several seasoning ideas!
Servings: 2 servings
Calories: 27.79kcal
Ingredients
- 1 pound frozen sweet potato pieces
- 1-2 teaspoons fat of choice I like coconut oil or lard
- ½ to 1 teaspoon seasoning optional; see notes
- ½ teaspoon sea salt exclude if seasoning has salt
Instructions
- Pour your frozen sweet potatoes into your air fryer basket and set it to preheat at 400°F (205°C) for 4 minutes. This will get any frostbite off and break the pieces apart before seasoning, but let them go much longer than 4 minutes and the potatoes will start cooking and stick to the basket.
- While your frozen sweet potato is heating up, gather your oil, salt, and seasoning of choice (I like ½ teaspoon za'atar & ½ garlic powder). Once the preheating is complete, carefully scoop your warm sweet potatoes into a small bowl and pat them dry with a dishtowel or several paper towels (this took me about 2 minutes); this is integral to getting them crispy. Toss any water left in the bottom of the air fryer after preheating.
- Then drizzle the oil, salt, and seasoning over the sweet potatoes and stir or toss them in the bowl until well-combined (about 30 seconds). If using only 1 teaspoon of oil, spray the inside of your air-fryer basket with a tolerated oil spray; otherwise just proceed to pouring in the pieces.
- Arrange the sweet potatoes in as thin a layer as possible, though a bit of overlap is okay, and then put back the frozen sweet potato in air fryer for another 15 minutes at 400°F (205°C). Take out your crispy bits and taste one, then add extra salt (if needed) & enjoy!
Notes
Defrosting: When making frozen sweet potato cubes in the air fryer, the very first thing you need to do is bring them as much back to normal as possible. Much like patting dry brussels sprouts or regular potatoes before browning them at a high heat, it's imperative to bring the pieces to room temp and thoroughly dry them; otherwise they won't properly crisp up.
Seasonings: If you know you don’t tolerate garlic powder or one or more of the spices in za'atar, you can swap it for a blend of other low histamine herbs and spices you think would go well. You can use any type of seasoning, but otherwise I'd recommend Italian seasoning, homemade garam masala, dried rosemary & garlic, or any premade steak seasoning (if tolerated).
Re-freezing: I wouldn't recommend putting these back in the freezer once cooked, as it will negatively affect the texture quite a bit, making them mushy. This is why I purposefully used just a pound of sweets for this recipe; it can easily be halved or doubled for varying crowd sizes.
Re-freezing: I wouldn't recommend putting these back in the freezer once cooked, as it will negatively affect the texture quite a bit, making them mushy. This is why I purposefully used just a pound of sweets for this recipe; it can easily be halved or doubled for varying crowd sizes.
Nutrition
Serving: 1g | Calories: 27.79kcal | Carbohydrates: 45.63g | Protein: 3.56g | Fat: 2.26g | Saturated Fat: 1.11g | Cholesterol: 2.34mg | Sodium: 579.74mg | Fiber: 6.8g | Sugar: 9.48g