Sweet potatoes go into the air fryer whole and come out with crisped, blistered skin and a center that's soft enough to fall apart at the touch of a fork. A light coating of olive oil and a scatter of kosher salt is really all these need to develop that deep caramelized flavor around the edges while the inside steams into something creamy and naturally sweet. Piercing the skin before cooking helps steam escape as they roast, so you get that ideal contrast between a slightly crisp exterior and a fluffy, tender interior. Finish with a pinch of flaky sea salt and dig in while they're hot — the char on the skin and the sweetness inside need nothing else to shine. This is whole-food, plant-forward cooking at its simplest, making it an easy, satisfying staple for a Mediterranean-style plate. Pair it alongside grains, greens, or a drizzle of good olive oil for a well-rounded meal that comes together with almost no effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the air fryer to 390°F (200°C) for 3 minutes. While it heats, use a fork to pierce each sweet potato all over, about 8–10 times per potato.
Rub each sweet potato with olive oil and sprinkle evenly with kosher salt.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
