Prep the sweet potatoes: Cut each sweet potato into wedges about 3/4-inch thick at the widest part. Try to keep them similar in size for even cooking.

Soak briefly: Place the wedges in a bowl of cold water for 10–15 minutes. This pulls off excess starch and helps crisp the edges.

Dry thoroughly: Drain and pat the wedges very dry with clean towels. Moisture is the enemy of crispiness.

Preheat the air fryer: Set to 390–400°F (200–205°C) for 3–5 minutes. A hot basket jump-starts browning.

Season the wedges: In a large bowl, toss the dried wedges with oil, smoked paprika, garlic powder, cumin, black pepper, and 1/4 teaspoon salt. Coat evenly.

Arrange in the basket: Place wedges in a single layer with a little space between pieces. Don’t overcrowd. Cook in batches if needed.

Air fry, then flip: Cook for 10 minutes, shake or flip, then cook 6–10 minutes more. Total time is 16–20 minutes, depending on thickness and your air fryer. They’re done when edges are browned and centers are tender.

Make the lime chilli salt: While wedges cook, combine lime zest, chilli powder (or flakes), remaining salt (start with 1/4 teaspoon), and a pinch of cayenne if you like. Taste and adjust. You want bright, salty, and lightly spicy.

Finish with seasoning: Transfer hot wedges to a bowl and sprinkle with the lime chilli salt. Toss gently to coat. Add a squeeze of fresh lime if you want extra zing.

Serve: Plate with lime wedges, chopped cilantro, and a quick yogurt or aioli dip. Serve immediately for the best crunch.