Ingredients:

  • 2 medium-large Sweet Potatoes (Jewel or Garnet variety), scrubbed clean
  • 1 tablespoon High Heat Oil (Avocado or Olive)
  • 1 teaspoon Flaky Sea Salt (divided)
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Clean and Dry: Thoroughly scrub the sweet potatoes under cold running water. Crucially, dry the potatoes completely using a tea towel or paper towel to ensure the skin gets crispy.
  2. Pierce: Using a fork or sharp skewer, prick the sweet potatoes all over (about 8–10 times per potato). This allows steam to escape during cooking.
  3. Oil and Season: In a small bowl, lightly toss the potatoes with the high-heat oil. Ensure they are evenly coated. Sprinkle generously with the flaky sea salt and black pepper.
  4. Preheat: Preheat the air fryer to 200°C (400°F) for 5 minutes. Preheating helps the skin start crisping immediately.
  5. Load the Basket: Place the seasoned sweet potatoes directly into the air fryer basket or tray. Ensure they are not touching each other and there is ample space for air circulation.
  6. Initial Cook: Cook the potatoes for 15 minutes.
  7. Flip and Continue: After 15 minutes, use tongs to carefully flip the potatoes. Continue cooking for another 15–25 minutes.
  8. Check for Doneness: The potato is done when a fork or skewer slides into the center with absolutely no resistance. The internal temperature should register 93°C–99°C (200°F–210°F).
  9. Rest: Remove the potatoes from the air fryer and allow them to rest on a wire rack or cutting board for 5 minutes. This resting period allows the internal steam to redistribute.
  10. Serve: Slice the potato open lengthwise, squeeze the ends gently to fluff up the flesh, and serve immediately with your chosen fillings.