Sweet potato in the air fryer
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 218, total fat 9 G., saturated fats 3 G., proteins 3 G., carbohydrates 33 G., fiber 5 G., cholesterol 11 mg, sodium 555 mg, sugar 7 G.
Calories 218, total fat 9 G., saturated fats 3 G., proteins 3 G., carbohydrates 33 G., fiber 5 G., cholesterol 11 mg, sodium 555 mg, sugar 7 G.
Cooking sweet potatoes in an air fryer has many advantages: it's faster than in the oven (no need to wait for them to preheat!), and the circulating hot air ensures a perfectly crispy crust on all sides and a soft, creamy filling inside. The simplest way to serve them is with a pat of butter and a sprinkle of green onions, but you can add any fillings and toppings you like. Try a popular North American version: sweet potatoes with maple syrup and marshmallows.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Two sweet potatoes, 200g each, washed
- 2 tsp olive oil
- Unsalted butter for serving
- Chopped fresh chives for serving
- Special equipment: air grill with a capacity of 6 liters.
We recommend
Recipes with similar ingredients: sweet potato, chives, black pepper
Cooking the dish according to the recipe:
- In a medium bowl, toss the sweet potatoes with the olive oil, 1/2 teaspoon salt, and black pepper, coating them evenly.
- Place the sweet potatoes in the air fryer basket. Cook at 200°C until crispy on the outside and tender on the inside, turning halfway through, 35–40 minutes.
- Cut the top of each potato lengthwise, being careful not to burn yourself with the hot steam. Then fluff the flesh with a fork and sprinkle with a pinch of salt. Top with a knob of butter and a sprinkling of green onions.
Author of the recipe - Amanda Neal is a chef and food writer based in New York City.
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