Air Fryer Sweet Potato Cubes (Casserole-Inspired!)

Name: Air Fryer Sweet Potato Cubes (Casserole-Inspired!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 pounds sweet potatoes (about 3 medium, peeled and cut into ¾-inch cubes); 2 tablespoons melted butter or olive oil; 1 tablespoon light brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1/4 teaspoon garlic powder; 1/4 teaspoon ground nutmeg; 1/3 cup chopped pecans (toasted); 3 tablespoons melted butter; 2 tablespoons light brown sugar; 1/2 teaspoon ground cinnamon; Pinch of flaky sea salt

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These Air Fryer Sweet Potato Cubes bring all the cozy, nostalgic flavors of traditional sweet potato casserole: tender cubes with caramelized edges, warm cinnamon, buttery pecans, and they’re ready in just 25 minutes.

A close-up of a bowl filled with roasted sweet potato cubes, garnished with chopped pecans, rosemary, and spices. A spoon rests in the bowl, and raw sweet potatoes, cranberries, and pecans are scattered nearby. The rosemary is just for styling and not part of the recipe.

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The air fryer gets the cubes perfectly fork-tender with sweet, golden edges in just 12-15 minutes, then you toss them with a simple pecan-brown sugar topping that melts right in. It’s the kind of side dish that makes your weeknight dinner feel special without adding stress to your 5 p.m. scramble.

I tested this recipe three different ways before landing on the ¾-inch cube size and 400°F temperature. That combination gives you the best texture: soft, tender centers with those sweet, caramelized edges that make everyone come back for seconds.

If you’re loving the ease of air fryer cooking, you’ll want to try my Air Fryer BBQ Ribs. They’re tender and perfect for game day. My Air Fryer Chicken Sandwich is a weeknight lifesaver that the whole family requests. For holiday dinners, my Air Fryer Turkey Breast frees up your oven while these sweet potatoes cook. And if you’re meal prepping, check out my guide to Sheet Pan Steak Fajitas. It’s the same easy cooking approach your busy schedule needs.

Why You’ll Love This Recipe

Flavor – All those classic casserole flavors (brown sugar, cinnamon, buttery pecans) in a fraction of the time.
Kid-approved sweetness – That touch of brown sugar and cinnamon makes them feel like a treat, not a “healthy side” your kids will push around their plates.
Tender and caramelized – The brown sugar creates that sweet, sticky coating similar to traditional casserole, with fork-tender centers and golden edges.
Make-ahead friendly – Perfect for meal prep, game day sides, or getting ahead before the soccer tournament weekend hits.

Ingredients

Bowls with chopped pecans, spices, light brown sugar, salt, and butter sit beside three whole sweet potatoes, perfect for making air fryer sweet potatoes cubes on a marble surface. Each ingredient is labeled.

Sweet potatoes – Choose medium sweet potatoes (about 8-10 ounces each) because they’re easier to cut into uniform cubes.
Brown sugar – It caramelizes in the air fryer, giving you those sweet, sticky edges. Light brown sugar keeps it balanced, but dark brown sugar works if you want a deeper molasses flavor.
Garlic powder – I know this sounds weird with all the sweet spices, but trust me. Just a tiny bit adds savory depth and keeps these from tasting like dessert.
Butter or Oil– You need fat for the coating to stick and for those edges to get golden.
Pecans – Toasted pecans in the finishing topping give you that classic sweet potato casserole vibe. If you don’t have pecans, walnuts work, or you can skip the nuts entirely.

Substitutions and Variations

Instead of brown sugar: Maple syrup works, but use just 2 teaspoons max and add it to the melted butter topping, not to the raw sweet potatoes (or they’ll steam instead of caramelize).
Want to skip the oil? You can, but the sweet potatoes won’t get as much golden color and the coating won’t stick as well. If you’re trying to cut back, 1 tablespoon is the minimum I’d recommend.
No pecans? Walnuts have a similar texture and richness. Or skip nuts entirely and just use the butter-cinnamon mixture for the topping.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How to Make Air Fryer Sweet Potato Cubes

A close-up view of many small, uniformly chopped orange sweet potato cubes piled together.

Step 1: Peel sweet potatoes. Cut off any brown spots or bad parts. Using a very sharp knife, cut each potato in half lengthwise, then slice into ¾-inch strips. Stack the strips, cut them lengthwise again, then cut crosswise into cubes. Each cube should be about the size of your first knuckle. Keeping pieces uniform means even cooking. (see video for demonstration)

A glass bowl filled with small, evenly cut sweet potato cubes coated in spices, ready to be cooked.

Step 2: In a large bowl, combine sweet potato cubes, oil (or melted butter), brown sugar, cinnamon, salt, garlic powder, and nutmeg. Toss until all cubes are evenly coated.

Diced sweet potatoes seasoned with spices are spread evenly in an air fryer basket, ready to be cooked. The basket sits on a marble countertop.

Step 3: Working in batches, arrange sweet potato cubes in a single layer in the air fryer basket. Don’t overcrowd. Cook at 400°F for 12-15 minutes total, shaking the basket halfway through (around the 6-7 minute mark). They’re done when fork-tender inside with golden, caramelized edges.

Chopped pecans are being toasted in a stainless steel skillet on a stovetop, with the nuts scattered mostly around the edges of the pan.

Step 4: While sweet potatoes are cooking, toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Let cool slightly, then chop.

A close-up of a spoon holding a mixture of chopped nuts, butter, cinnamon and brown sugar held above a glass bowl containing more of the same mixture. The background is light and out of focus.

Step 5: In a small bowl, combine the toasted pecans, melted butter, brown sugar, and cinnamon. Stir until pecans are well coated.

A glass bowl filled with roasted sweet potato cubes seasoned with spices, showing a golden-brown, slightly caramelized appearance.

Step 6: Transfer hot sweet potato cubes to a large serving bowl. Pour the pecan-butter mixture over the top and toss gently to coat.

Expert Tips

Don’t skip the single layer. I know it’s tempting to cram them all in there, but trust me on this. Overcrowded sweet potatoes cook unevenly. Cook in two batches if you need to. The second batch takes the same 12–15 minutes, and you can keep the first batch warm in a 200°F oven.
Shake the basket at the halfway point. Set a timer for 6-7 minutes so you don’t forget. This gets all sides exposed to the hot air and prevents uneven cooking.
Add the topping while sweet potatoes are hot. This is when the magic happens. That melted butter coats everything, the brown sugar gets a little melty, and it all becomes this glossy, caramelized situation. If the sweet potatoes cool down first, the butter just sits on top instead of coating.
About texture: These are tender, not crispy. These won’t be crispy like roasted sweet potato wedges. The brown sugar creates a soft, caramelized coating that’s more similar to traditional sweet potato casserole. They’re fork-tender and sweet, with golden edges, but not crunchy.

Recipe FAQs

Do I need to soak sweet potatoes before air frying?

No, you don’t need to soak sweet potatoes before air frying. Unlike regular potatoes, sweet potatoes don’t have as much starch, so soaking isn’t necessary. Just peel, cube, and toss with your seasonings. Soaking would actually add extra moisture that works against getting those caramelized edges.

Can you air fry sweet potatoes without boiling them?

Yes! That’s exactly what this recipe does. You go straight from raw cubed sweet potatoes to the air fryer. No boiling, no pre-cooking needed. The air fryer gets them perfectly tender in just 12-15 minutes.

Are sweet potatoes in the air fryer good for you?

Absolutely! Sweet potatoes are packed with fiber, vitamins (especially vitamin A), and antioxidants. This recipe uses minimal oil and the natural sweetness of the potatoes means you only need a little brown sugar. It’s way healthier than deep-fried sides or heavy casseroles loaded with marshmallows and butter.

Storage

Refrigerator:

Store cooled sweet potato cubes in an airtight container in the refrigerator for up to 5 days. Store the pecan topping separately if you have leftovers. It’ll keep for about a week.

Freezer:

These freeze surprisingly well. Spread cooled cubes on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Don’t freeze the pecan topping. Make it fresh when you’re ready to serve.