Category: Potato Recipes

Air Fryer Sweet Potato Fries

These 3-ingredient Air Fryer Sweet Potato Fries combine natural sweetness with a spicy Creole seasoning kick for a super tasty and easy to make side dish!

The post Air Fryer Sweet Potato Fries appeared first on Budget Bytes.

Who said sweet potato fries were boring? Not me! Ok, well maybe I did think that up until I tried this version. And let’s just say I stand corrected!! These Air Fryer Sweet Potato Fries are tossed with a little bit of olive oil and seasoned with a light coating of Tony Chachere’s Creole seasoning…and all I can say is, Wow! The combination of the natural sweetness from the sweet potato with the spicy kick from the Creole seasoning is seriously a match made in heaven! Not to mention I can make a batch of fries for just over a dollar! Now I can get my weekly sweet potato fix fast and on a budget!

Overhead view of a plate of sweet potato fries served with mayo ketchup dipping sauce and a napkin on the side.

Ingredients For Sweet Potato Fries

You only need 3 simple ingredients to make these easy, tasty, sweet potato fries!

  • Sweet Potatoes – Just one pound of sweet potatoes, or approximately 2 small sweet potatoes, is all you’ll need to make one batch of sweet potato fries.
  • Olive Oil – A little bit of olive oil (or cooking oil of your choice) to help the seasoning stick to the sweet potatoes and help the potatoes to brown evenly while cooking.
  • Tony Chachere’s Creole Seasoning – This is what I consider the “secret ingredient” and makes these sweet potato fries really stand out! If you don’t have access to this particular brand, you can substitute with any seasoning salt blend, like Lawry’s.

Are These Air Fryer Sweet Potato Fries Crispy?

No, they’re not. Even though they are being cooked in an air “fryer”, they are on the thicker side and won’t be as crispy as deep fried sweet potato fries. There are some recipes that call for extra steps and ingredients to try and achieve a crispier texture, but we went with a simple, less complicated method for these sweet potato fries, and they still turned out super delicious!

Tips for making Air Fryer Sweet Potato Fries

  1. Cut the wedges evenly – Try to cut the sweet potato wedges as even as possible so they can all cook evenly in the air fryer.
  2. Mix well – Make sure the sweet potato fries are coated evenly in the oil and spices.
  3. Preheat the air fryer – It’s always good to preheat the air fryer before you add your fries to the basket. If your air fryer does not have a pre-heat function, simply let it run with an empty basket for about 3-4 minutes at 400ºF.
  4. Cook in intervals – Cook the sweet potato fries in roughly 5 minute intervals and shake the basket (or use silicone tongs) to flip the fries after each interval.

What to Serve With Sweet POtato Fries?

If you love a good dipping sauce, then try serving these sweet potato fries with our Comeback Sauce or our Mayo Ketchup. And since you already have the air fryer out, you could easily pair these with some Air Fryer Chicken Nuggets or maybe some Baked Chicken Wings. And the sweet and spicy flavor of the fries would taste great with some smokey BBQ Bean Sliders or BBQ Chicken Quesadillas. But of course you can always add these on the side with some Smash Burgers or Bacon Ranch Turkey Burgers too!

Overhead view of sweet potato fries on a serving plate with one fry being dipped in a side of mayo ketchup.

Pictured with Mayo Ketchup sauce.

Overhead view of a plate of sweet potato fries served with mayo ketchup dipping sauce and a napkin on the side.
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Air Fryer Sweet Potato Fries

These 3-ingredient Air Fryer Sweet Potato Fries combine natural sweetness with a spicy Creole seasoning kick for a super tasty and easy to make side dish!
Course Dinner, Lunch
Cuisine American
Total Cost $1.13 recipe / $0.56 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 259kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 1 lb. sweet potatoes $0.99
  • 1 Tbsp olive oil $0.11
  • 1/2 tsp Tony Chachere's seasoning (or to taste)* $0.03

Instructions

  • Wash, peel, then dry the sweet potatoes. Cut the sweet potatoes into wedges.
  • Place the sweet potato wedges in a bowl, drizzle with olive oil, then sprinkle seasoning over the top. Toss the sweet potatoes until they're evenly covered in oil and seasoning.
  • Preheat the air fryer to 400ºF. Once preheated, add the seasoned sweet potatoes and spread them as evenly as possible inside the air fryer basket. Cook the fries at five-minute intervals, shaking the basket to flip and stir the fries after each interval.
  • Continue cooking until the sweet potatoes are slightly blistered and browned on the edges, about 15-20 minutes total. Serve immediately.

See how we calculate recipe costs here.

Notes

*You can substitute any seasoning salt, like Lawry’s.

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Sodium: 125mg | Fiber: 7g

Try These Other Homemade Fry Recipes:

Side view of sweet potato fries on a serving plate with one fry being dipped in a side of mayo ketchup.

How to Make Air Fryer Sweet POtato Fries – Step by Step Photos

Sweet Potatoes that have been peeled and cut into wedges.

Wash, peel, then dry 1 lb. of sweet potatoes (approx. 2 small sweet potatoes). Cut the sweet potatoes into wedges.

Sweet potato wedges in a large bowl seasoned with olive oil and Creole seasoning.

Place the sweet potato wedges in a bowl, drizzle with 1 Tbsp olive oil, then sprinkle 1/2 tsp of seasoning (or more to taste) over the top. Toss the sweet potatoes until they’re evenly covered in oil and seasoning.

Seasoned sweet potato fries place inside an air fryer basket.

Preheat the air fryer to 400ºF. Once preheated, add the seasoned sweet potatoes and spread them as evenly as possible inside of the air fryer basket. Cook the fries at five-minute intervals, shaking the basket to flip and stir the fries after each interval.

Cooked sweet potato fries inside air fryer basket.

Continue cooking until the sweet potatoes are slightly blistered and browned on the edges, about 15-20 minutes total.

Overhead view of a plate of sweet potato fries served with mayo ketchup dipping sauce and a napkin on the side.

Serve immediately with your favorite dipping sauce and enjoy! Pictured with Mayo Ketchup sauce.

Side view of sweet potato fries on a serving plate with one fry being dipped in a side of mayo ketchup.

More Air Fryer Recipes

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Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.

The post Twice Baked Potatoes appeared first on Budget Bytes.

I thought I loved loaded baked potatoes, until I tried Twice Baked Potatoes. Two words…Next Level! Who knew a deconstructed loaded baked potato, mixed perfectly with all your favorite toppings, then restuffed into crispy potato skins would taste so good? Yes, it’s an extra step but it’s sooo worth it! Beth and I made these twice baked potatoes three times and each time we debated on who would get to take the leftovers home. Listen, I’m just saying if you’ve ever been hesitant on whether the extra step to make “twice” baked potatoes was worth it…trust us it’s worth it!!

Plated twice baked potatoes with shredded cheese, sliced green onions, and sour cream on the side.

What are Twice Baked Potatoes?

Unlike regular baked potatoes, twice baked potatoes are indeed baked twice in the oven. They’re first baked whole until the insides are fluffy and tender. The creamy potato flesh is then scooped out and mixed with all your favorite mix-ins like butter, sour cream, bacon, and cheese. Now the fun part, the hollowed potato skins are restuffed with the perfectly combined potato mixture and baked a second time in the oven.

Picture a loaded baked potato except each bite has the perfect amount of toppings. It’s actually genius and I’m kinda upset that I wasn’t making these years ago!

Ingredients for Twice Baked Potatoes

Of course the potato is the key ingredient, so you’ll want to use a large sturdy potato like Russet Potatoes for this recipe. But the mix-ins that you choose is what really makes these twice baked potatoes stand out! Here’s what we used:

  • Butter
  • Sour Cream
  • Crispy Bacon
  • Green Onions
  • Milk
  • Cheddar Cheese
  • a little Salt & Pepper

But hey, no pressure. Feel free to use whatever toppings you have on hand. You can also switch things up and use one of the combinations listed in our traditional Baked Potatoes blog post.

Storage & Reheating

You can easily store twice baked potatoes in an airtight container in the fridge for 3-4 days. They reheat well in the microwave, but if you have some extra time you can certainly reheat them in a preheated 350°F oven until warmed through.

To freeze twice baked potatoes just wrap them tightly in plastic, then place in an air-tight freezer container, and they can keep for about 3 months. Reheat in the microwave (defrost function first), or let thaw in the refrigerator overnight before heating.

Side front view of plated twice baked potatoes.
Close up overhead view of twice baked potatoes staked beside each other.
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Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.
Course Dinner, Lunch
Cuisine American
Total Cost $7.80 recipe / $0.98 serving
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 316kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 4 russet potatoes (1/2 lb. each) $3.18
  • 1 Tbsp olive oil $0.11
  • 4 oz bacon $1.37
  • 4 Tbsp butter $0.52
  • 1/2 cup sour cream $0.62
  • 1/4 cup milk $0.08
  • 1/2 tsp salt + a pinch to season the potato skins $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 green onions, sliced $0.36
  • 1 1/4 cup shredded cheddar cheese, divided $1.49

Instructions

  • Preheat the oven to 400°F. Wash and dry the potatoes well, then use a fork to prick each potato several times.
  • Place the potatoes on a parchment lined baking sheet. Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
  • Bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.
  • While the potatoes are baking, cook the bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.
  • Once the potatoes are done baking, remove them from the oven and allow them to cool slightly. When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape.
  • Place the scooped out potato flesh in a large bowl and add the butter, sour cream, milk, salt, and pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.
  • Add the chopped bacon, half of the sliced green onions, and 1/2 cup of the shredded cheddar cheese to the mashed potatoes, then fold to combine.
  • Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining cheddar cheese over the top of each potato.
  • Bake the potatoes in the oven a second time, just until heated through and the cheddar cheese is melted on top, about 20 minutes. Top with the remaining green onions and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1potato half | Calories: 316kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Sodium: 413mg | Fiber: 2g
two plated twice baked potatoes with a dollop of sour cream on top.

How to Make Twice Baked POtatoes – Step by Step Photos

4 russet potatoes being pierced with a fork.

Preheat the oven to 400°F. Wash and dry 4 russet potatoes well, then use a fork to prick each potato several times.

4 russet being brushed with olive oil

Place the potatoes on a parchment-lined baking sheet. Drizzle 1 Tbsp of olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt and bake in the preheated oven for 50-60 minutes, or until the potatoes can be pierced easily with a fork. The total baking time will depend on the size of your potatoes.

Bacon being cooked in a skillet until brown

While the potatoes are baking, cook 4 oz. of bacon in a skillet over medium heat until brown and crispy. Remove the cooked bacon from the skillet and allow it to drain on a paper-towel-lined plate. Once cool enough to handle, rough chop the bacon into smaller pieces.

Cooked potatoes cut in half and flesh being scooped out.

When the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold its shape. Be extra careful when scooping the potato flesh so you don’t break through the skin, but make sure to scoop out enough of the flesh to combine with the rest of the ingredients.

Potato flesh, butter, sour cream, milk, salt and pepper in a large bowl

Place the scooped out potato flesh in a large bowl and add 4 Tbsp butter, 1/2 cup sour cream, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Use a potato masher or hand mixer to blend the potatoes until light and fluffy.

Chopped bacon, shredded cheddar cheese, and sliced green onion added to mashed potatoes.

Add the chopped bacon, 1/2 cup of shredded cheddar cheese, and half of the sliced green onions to the mashed potatoes, then fold to combine.

Potato skins filled with mashed potato mixture and topped with more shredded cheddar cheese.

Fill the potato skins with about 1/3 cup of the potato mixture, then sprinkle the remaining 3/4 cup of cheddar cheese over the top of each potato.

Finished twiced baked potatoes with green onions garnished on top.

Bake the potatoes in the oven just until heated through and the cheddar cheese is melted on top, about 20 minutes.

Plated twice baked potatoes with small serving bowls of green onions, shredded cheese, and sour cream on the side.

Top with the remaining green onions then get ready to enjoy some of the best twice baked potatoes you’ve ever tasted! ;)

Close up overhead photo of twice baked potatoes

More Potato Recipes

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Stuffed Sweet Potatoes

These easy Stuffed Sweet Potatoes are the perfect quick meal for fall. They come together in under 30 minutes and are great for meal prep!

The post Stuffed Sweet Potatoes appeared first on Budget Bytes.

It doesn’t get much easier or budget-friendly than these vegan Stuffed Sweet Potatoes loaded with tangy dressed Kale and tart Cranberries. Everything is cooked in a microwave, the dishes are minimal, and the potatoes are ready in about 15 to 20 minutes. Oh, and they are perfect for meal prep. This one is going into heavy rotation!

Three stuffed sweet potatoes on a wooden block with cranberries and pepitas on the side.

What Is a Stuffed Sweet Potato?

It’s all in the name. You can stuff a sweet potato with pretty much anything, but here, I’ve kept things plant-based by filling microwaved sweet potatoes with massaged kale and dried cranberries rehydrated in a citrusy sauce. These Stuffed Sweet Potatoes come together in no time and hold incredibly well, making them perfect for a work or school lunch.

Ingredients For Stuffed Sweet Potatoes

Here’s what you’ll need to make my easy recipe for Stuffed Sweet Potatoes:

  • Sweet Potatoes: Look for evenly shaped potatoes that are heavy for their size. You can, of course, go with a regular potato, but the cranberry flavors don’t pair as well.
  • Kale: This is the base of our filling. You can use any sturdy green here, as long as it’s not too peppery.
  • Cranberries: Rehydrated cranberries lend excellent tart flavors and chewy textures. If you only have sweetened, rinse them well and omit the honey in the recipe. Golden raisins and chopped prunes work as a substitute.
  • Apple Cider Vinegar: The base for our dressing, it adds zesty notes and helps rehydrate the cranberries.
  • Honey: Honey creates a subtle sweetness for the dressing. If you need to substitute it, use 1/4 teaspoon brown sugar. Make sure the sugar has dissolved in the dressing before using it to hydrate the cranberries.
  • Lemon Zest and Juice: The light citrus notes pair incredibly with cranberries and add dimension to the dressing. If you don’t have any lemon, substitute it with equal parts of apple cider vinegar.
  • Pepitas: AKA Pumpkin Seeds, add a necessary crunch to the final recipe. I used roasted pepitas, but raw ones are fine. Feel free to substitute with your favorite nut, especially peanuts, walnuts, or almonds.

What To Serve With Stuffed Sweet Potatoes

While they are a perfectly filling meal on their own, these beauties pair well with Roasted Chicken, Meatloaf, or Sausage Kebabs. If you want to add a little heft, top them with our Slow Cooker Chili Rubbed Pulled Pork.

How To Store

Sweet potatoes can be made ahead and stored in an air-tight container for up to 3 days. To reheat them, microwave until they are steaming and then stuff. The kale stuffing can also be made ahead and mixed with rehydrated cranberries. It will keep refrigerated in an air-tight container for up to 3 days. I do not recommend freezing the potatoes or the kale, as their textures will be compromised as they thaw.

Close up of a forkful of stuffed sweet potato with the plate in the background.
Three stuffed sweet potatoes on a wooden board.
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Stuffed Sweet Potatoes

These easy Stuffed Sweet Potatoes are the perfect quick meal for fall. They come together in under 30 minutes and are great for meal prep!
Course Main Course, Side Dish
Cuisine American
Total Cost $6.60 recipe / $1.65 each
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4
Calories 383kcal
Author Monti – Budget Bytes

Ingredients

  • 1/4 cup unsweetened dried cranberries $0.44
  • 2 Tbsp apple cider vinegar $0.09
  • 1/2 Tbsp honey $0.07
  • 1 lemon, zested and juiced $0.79
  • 4 large sweet potatoes $2.96
  • 2 cups chopped kale, packed $1.29
  • 1/2 Tbsp olive oil $0.06
  • 1 pinch salt $0.01
  • 1/4 cup pepitas $0.89

Instructions

  • In a microwave-safe bowl, add the cranberries, apple cider vinegar, honey, and the juice of the lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.
  • Rinse the sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes, or until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave's strength and size of the potatoes.
  • In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.
  • Add the kale to a large bowl along with the olive oil and salt. Massage the kale for about 30 seconds until tender. Mix the pepitas and the undrained cranberries into the kale.
  • Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.
  • Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.

See how we calculate recipe costs here.

Nutrition

Serving: 1potato | Calories: 383kcal | Carbohydrates: 81g | Protein: 8g | Fat: 5g | Sodium: 216mg | Fiber: 13g

How to Make Stuffed Sweet Potatoes – Step by Step Photos

Cranberries marinating in a bowl.

In a microwave-safe bowl, add 1/4 cup cranberries, 2 tablespoons apple cider vinegar, 1 teaspoon honey, and the juice of 1 lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.

Sweet Potatoes being pierced with a fork.

Rinse the 4 sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave’s strength and size and the potatoes’ size.

Soaked cranberries being smashed with a fork.

In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.

Kale being massaged by hand.

Add 2 cups kale to a large bowl along with 1/2 tablespoon olive oil and 1 pinch of salt. Massage the kale for about 30 seconds until tender.

Cranberries and pepitas added to the kale in the bowl.

Mix the 1/4 cup of pepitas and the undrained cranberries into the kale.

Cooked sweet potatoes opened and mashed.

Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.  

Sweet potatoes stuffed with kale on a wooden cutting board.

Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.

Three stuffed sweet potatoes on a wooden board.

More Sweet Potato Recipes

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