Air Fryer Baked Sweet Potato

Equipment

• Air fryer (basket-style or oven-style convection air fryer)
• Stiff vegetable scrub brush
• Clean kitchen towel or paper towels
• Fork or paring knife
• Silicone pastry brush
• Kitchen tongs

Ingredients

• 2 medium sweet potatoes (approx. 200–250g each), scrubbed clean and dried thoroughly
• 1 tablespoon neutral cooking oil (avocado oil, extra-virgin olive oil, or melted ghee)
• ½ teaspoon fine sea salt (divided)
• ¼ teaspoon freshly ground black pepper
• Optional finishing butter: 1–2 tablespoons unsalted butter or whipped honey-cinnamon butter

Instructions

1. 1. Scrub and Dry Thoroughly
2. Rinse the sweet potatoes under cold running water, using a stiff vegetable brush to clear away any residual soil from the crevices. Moisture is the enemy of a crisp skin: use a clean kitchen towel or paper towels to dry the surfaces completely.
3. 2. Dock the Potatoes
4. Take a fork or the tip of a small paring knife and pierce each sweet potato 6 to 8 times all over, inserting the tines about ½-inch deep. Docking allows steam to vent safely during the high-velocity air frying process, preventing internal pressure buildup.
5. 3. Oil and Season the Skin
6. Place the dried sweet potatoes on a plate or cutting board. Drizzle with the cooking oil, using your hands or a pastry brush to ensure every part of the skin has a thin, even coat. Sprinkle generously with coarse sea salt and cracked black pepper. The oil draws out the flavor of the peel and helps the salt adhere, creating a crisp, savory crust.
7. 4. Preheat the Air Fryer
8. Set your air fryer to 200°C (400°F) and let it run empty for 3 to 5 minutes. Starting in an already hot chamber guarantees that the skin begins blistering immediately upon contact.
9. 5. Air Fry to Tender Perfection
10. Arrange the prepared sweet potatoes in the air fryer basket in a single layer, ensuring at least an inch of clearance between them so hot air circulates evenly.
11. Cook at 200°C (400°F) for 35 to 45 minutes .
12. At the 20-minute mark , use heatproof silicone tongs to flip the potatoes end-to-end to ensure uniform browning.
13. Check doneness at 35 minutes: insert a toothpick, paring knife, or skewer into the thickest center. It should slide through effortlessly with zero resistance. If there is firmness in the center, add another 5 to 10 minutes.
14. 6. Rest and Open
15. Remove the sweet potatoes using tongs and let them rest on a cutting board for 5 minutes. The residual carryover heat finishes settling the juices. Slice lengthwise along the top, gently squeeze both ends inward toward the middle to open the steaming interior, and fluff the bright orange flesh with a fork.

Nutrition

Calories: 230 kcal · Protein: 3.5 g · Fat: 7.0 g · Carbohydrates: 41.0 g Dietary · Saturated Fat: 1.0 g · Fiber: 6.2 g · Sugar: 8.4 g · Sodium: 360 mg