Air Fryer Sweet Potato Cubes (Casserole-Inspired!)
These Air Fryer Sweet Potato Cubes bring all the cozy, nostalgic flavors of traditional sweet potato casserole with tender cubes, caramelized edges, warm cinnamon, and buttery pecans in just 25 minutes!
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
Pecan-Brown Sugar Topping
- 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
Instructions
- Peel sweet potatoes and cut into ¾-inch cubes, keeping pieces as uniform as possible for even cooking.2 pounds sweet potatoes
- 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.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
- Preheat air fryer to 400°F for 3-4 minutes.
- Working in batches if needed, arrange sweet potato chunks 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.
- Pierce a cube with a fork. It should slide in easily. If they need more time, cook in 2-minute increments.
- 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.
- In a small bowl, combine the toasted pecans, melted butter, brown sugar, and cinnamon. Stir until pecans are well-coated.1/3 cup chopped pecans, 3 tablespoons melted butter, 2 tablespoons light brown sugar, 1/2 teaspoon ground cinnamon
- Transfer hot sweet potato cubes to a large serving bowl. Pour the pecan-butter mixture over the top and toss gently to coat.
- Sprinkle with a pinch of flaky sea salt over the top.Pinch of flaky sea salt
- Serve immediately while everything is hot and the butter is glossy.
Video
Notes
Cut cubes as close to ¾-inch as possible for even cooking.
- Every air fryer is different. Start checking at 12 minutes and adjust as needed.
- Add the topping while sweet potatoes are hot so the butter melts and coats everything.
- Can be made ahead: Cook cubes up to 2 hours before serving, keep warm in 200°F oven, add topping right before serving. Storage:
Refrigerator: Store cooled sweet potato cubes in an airtight container for up to 5 days. Store the pecan topping separately.
Freezer: Spread cooled cubes on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Don't freeze the pecan topping.
Reheating: Air fryer at 350°F for 4-5 minutes (best method), oven at 350°F for 8-10 minutes, or microwave for 1-2 minutes.
- Every air fryer is different. Start checking at 12 minutes and adjust as needed.
- Add the topping while sweet potatoes are hot so the butter melts and coats everything.
- Can be made ahead: Cook cubes up to 2 hours before serving, keep warm in 200°F oven, add topping right before serving. Storage:
Refrigerator: Store cooled sweet potato cubes in an airtight container for up to 5 days. Store the pecan topping separately.
Freezer: Spread cooled cubes on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Don't freeze the pecan topping.
Reheating: Air fryer at 350°F for 4-5 minutes (best method), oven at 350°F for 8-10 minutes, or microwave for 1-2 minutes.
