There's something deeply satisfying about a sweet potato that goes into the air fryer plain and comes out with crackly, blistered skin and a middle so soft it practically collapses when you press it. Rubbing each one with olive oil and a good pinch of kosher salt before cooking is what gives the skin that lightly crisped exterior, while the inside turns creamy and almost caramelized from the concentrated heat. The air fryer does the heavy lifting here, cutting way down on cook time compared to a conventional oven while still giving you that fork-tender, no-resistance texture all the way through. Once it's done, just split it open, fluff the middle a bit, and finish with a pinch of flaky sea salt for a little crunch against all that softness. It's a simple, naturally plant-based side or snack that fits right into a vegan kitchen without any fuss, and it's easy to make a batch and keep them on hand for busy weeknights.
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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.
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