Air fryer paprika sweet potato wedges

Instructions

• 1.

  Cut 400 g peeled sweet potato into 1.5 cm thick wedges and dry thoroughly.
  Preheat the empty basket for 3 minutes at 190 °C in Air Fry mode if allowed by the manual.
  

• 2.

  Toss with the 9 g oil, paprika and half the salt.
  Arrange in a single layer in a basket at least 20 × 20 cm; use two batches if the wedges overlap.
  

• 3.

  Air fry at 190 °C for 18–22 minutes per batch, turning after 10 minutes.
  From 18 minutes, a knife should slide through a wedge easily and the edges should be lightly browned.
  Add 2 minutes if needed.
  

• 4.

  Mix the yogurt with the lemon juice and remaining salt.
  Serve the cold dip alongside the freshly cooked wedges.