Sweet Potato Cubes with Rosemary and Honey from the Airfryer

Name: Sweet Potato Cubes with Rosemary and Honey from the Airfryer
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4 servings
Ingredients: 1 kg sweet potatoes; 2 tbsp rapeseed oil; 1 tsp salt; pepper to taste; 1 tsp dried rosemary; 1 tbsp honey; 20 g chopped walnuts

A German everyday recipe that comes to the table all over Germany: hearty sweet potato cubes with rosemary, rounded off after cooking with honey and chopped walnuts. Unlike the thin sweet potato fries and the wedges with cinnamon, the thick cubes stay creamy and soft inside while the edges turn golden yellow and faintly sweet. In the basket they brown faster than on a baking tray, but because of their sugar sweet potatoes never turn really crunchy.

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Cook time

38 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

308 kcal

Calories

5 g

Protein

8 g

Fat

54 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.80 · ~€0.45/serving

Instructions

1
Peel the sweet potatoes and cut them into cubes of equal size, about two centimetres across. Cubes of equal size cook through evenly in the basket.
2
Pat the cubes dry and mix them with the rapeseed oil, the salt, the pepper and the dried rosemary until they are all thinly coated.
3
Preheat the airfryer to 180 °C, because sweet potatoes too, as a potato product, are never cooked hotter than 180 °C.
4
Put the cubes into the basket in a single layer with space between them and stack nothing; cook larger quantities in two batches. Cook at 180 °C.
5
Pull the basket out and shake it vigorously so that the cubes rearrange themselves. Carry on cooking at 180 °C until they are soft inside and golden yellow rather than dark outside.
6
Tip the hot cubes into a bowl, drizzle the honey over them and mix everything carefully. The honey goes on only once the cubes are done, because in the basket it would burn at once and taste bitter.
7
Scatter the chopped walnuts over the top and serve at once.