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I was ready to toss my air fryer after the sweet potato disaster on Tuesday
I had it in my head that air fryers were just hype, so when my fries came out pale on the first try I almost gave it away. Then last Tuesday in my kitchen in Boise I tried sweet potato wedges at 380 for 12 minutes and they steamed into mush because I piled them two inches deep. My wife said they looked like orange baby food, which was fair. I dumped half the basket, spread the rest in one layer, and went 400 for 18 minutes, shaking twice, and they finally crisped up with real edges. So now I'm a believer, but only if you stop crowding the basket, what else have you all stopped overcrowding to fix?
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