Ingredients:
- 4 medium sweet potatoes (about 2–2.5 lb / 900–1150 g total); choose similar-sized for even cooking
- 2 teaspoons olive oil (10 ml) — about 1/2 teaspoon (2.5 ml) per potato
- 1/2 teaspoon fine sea salt or kosher salt (3 g), divided
- Freshly ground black pepper (optional), a few grinds
- 2 tablespoons unsalted butter (30 g) or vegan butter / coconut oil for dairy-free (optional finishing)
- 2 tablespoons pure maple syrup (30 ml) or 1 tablespoon brown sugar (optional finishing)
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 cup plain Greek yogurt or sour cream (60 g) and chopped chives (optional)
- 1/2 cup black beans + salsa for a savory topping (optional)
- Flaky sea salt, for finishing (optional)
Instructions:
- Prep the potatoes: scrub under cold water, dry thoroughly, and trim any long tails. Pierce each potato 4–6 times with a fork to allow steam to escape.
- Oil and season: rub each potato with a light coating of olive oil (about 1/2 teaspoon each). Sprinkle lightly with salt and a grind of black pepper if using.
- Preheat air fryer: preheat the air fryer to 390°F (200°C) for 3–5 minutes if your model recommends preheating.
- Arrange and cook: place potatoes in a single layer in the air fryer basket with space between them for circulation. Cook at 390°F (200°C): medium (6–8 oz each) 30–35 minutes; large (10–12 oz each) 40–50 minutes. Flip potatoes halfway through cooking (around the 15–25 minute mark).
- Test for doneness: use an instant-read thermometer (target 205°F–210°F / 96°C–99°C) or pierce with a fork — the flesh should be very soft and slightly syrupy.
- Rest and finish: remove potatoes and let rest 5–10 minutes to let steam finish cooking inside. Split open, fluff the flesh with a fork, and add butter/maple or savory toppings; finish with flaky sea salt if desired.
- Serve immediately: serve warm with suggested sides or toppings. For extra-crispy skin, rub a little more oil on skins and blast 2–3 minutes at 400–410°F (205–210°C) at the end, watching closely.