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Four whole air-fried sweet potatoes with lightly crisp blistered skins, one split open to show vivid orange fluffy flesh, simple butter and scallion toppings nearby. The lower title bubble reads Sweet Potato in the Air Fryer Recipe.
Good Fork Daily Editorial Kitchen

Sweet Potato in the Air Fryer Recipe

Fluffy whole sweet potatoes with lightly crisp skin, plus a practical air-fryer timing range based on size rather than guesswork.
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Prep Time 7 minutes
Cook Time 42 minutes
Resting 5 minutes
Total Time 54 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium sweet potatoes 8 to 10 ounces each and similar in size
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt optional for the skin
  • butter, cinnamon or savory toppings for serving, optional

Equipment

  • Air fryer
  • Kitchen scale
  • Paring knife or skewer
  • Tongs

Method
 

  1. Preheat the air fryer to 390°F for 3 minutes if the appliance manual recommends preheating.
  2. Scrub the sweet potatoes under running water, dry them completely and trim any long root fibers.
  3. Pierce each potato 5 or 6 times with a fork. Rub with oil and optional salt.
  4. Place the potatoes in one layer with space for air to circulate. Do not wrap them in foil.
  5. Cook 35 to 50 minutes, turning after 25 minutes. Begin checking 6- to 8-ounce potatoes at 32 minutes and very large potatoes later.
  6. A skewer should slide through the thickest center with almost no resistance. Rest 5 minutes, split carefully and add toppings.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov's clean-separate-cook-chill framework supports clean handling and prompt refrigeration; appliance use should also follow the manufacturer's directions.
  • This recipe was developed through culinary research and editorial review.