Made with just sweet potatoes, olive oil, salt, and pepper, these Air Fryer Sweet Potatoes are a simple and fantastic side dish. They’re a healthier, more flavorful alternative to baked potatoes, and also pair perfectly with just about everything.
Air Fryer Baked Sweet Potatoes
These Air Fryer Sweet Potatoes are my new obsession for a healthy, filling side dish with little work. The air fryer cooks them so perfectly every single time and all you need to do is wash and season the potatoes. Pop them in the air fryer and 40 minutes later, the best baked sweet potato you’ve ever had is ready!
Looking for more sweet potato recipes? Don’t miss our sweet potato casserole and sweet potato pie! Or if you prefer the classics, try our oven baked potatoes or air fryer baked potato.
Are Sweet Potatoes Healthy?
Compared to other starches, sweet potatoes are definitely healthy. Remember the phrase “eat the rainbow”? Red-skinned sweet potatoes are definitely part of the rainbow! I love them as an alternative to regular potatoes as they’re lower in calories and carbs but packed with nutrients like vitamins A & C and beta-carotene and lots of fiber.
Ingredients Needed
For this easy air fryer side dish, you’ll just need sweet potatoes, oil, and seasonings. That makes this recipe perfect for whipping up anytime as you’ll almost always have everything needed on hand. (Scroll below to the printable recipe card for details and measurements.)
- Sweet potatoes – Look for red-skinned sweet potatoes that are of equal size, about 7 ounces each.
- Olive oil – You can also use vegetable oil, coconut oil, bacon grease, or nonstick spray.
- Salt & Pepper, and Parsley – You can also use different herbs and spices that suite your taste.
- Butter – For serving. For a sweeter version, serve with cinnamon and brown sugar!
How to Bake Sweet Potatoes in Air Fryer
These baked sweet potatoes in the air fryer are so easy to make and most of the time is hands-off while the air fryer does its thing. All you need to do is wash, dry, and season the sweet potatoes first. (Scroll below to the printable recipe card for details and measurements.)
- Prepare the sweet potatoes. Wash, scrub, and dry the potatoes. Poke holes all over the potato with a fork, then rub with oil and sprinkle with salt.
- Air fry. Place the prepared potatoes in the basket of the air fryer, with space between them. Cook at 400F for 25 minutes, then flip them over, and cook for an additional 10 to 15 minutes.
- Serve. Transfer to a plate, allow to sit for about 5 minutes, then use a knife to gently open the top. Add a dab of butter, season with salt and pepper, and sprinkle with chopped parsley.
You can use any air fryer for this recipe. I use a Cosori Air Fryer which is a traditional basket-style air fryer, but you can use the toaster oven-style air fryers as well. If you use the toaster oven-style air fryer, reduce the heat to 375F, flip halfway through, and keep everything else the same. Note that if you have a small air fryer, you may want to cook just two potatoes at a time.
The best way to tell when your baked sweet potato is ready is to insert a knife in the center. If it comes out easily without resistance, the potato is done.
The air fry time will vary based on the size of your sweet potato. The ones I used were about 7 ounces each and it took just around 40 minutes, so adjust a few minutes more or less if yours are bigger or smaller.
Tips for Success
Here are a few tips to ensure you end up with the best, perfectly tender sweet potatoes in the air fryer every time!
- Use potatoes that are the same size. Try to choose sweet potatoes that are equal in size so that they all finish cooking at the same time.
- Don’t overcrowd the air fryer basket. 4 medium potatoes would probably be my maximum recommendation. You want to make sure that the potatoes all lie flat (not stacked on top of each other) so the skin has enough space to crisp up.
- Cool a bit before opening. The insides of these potatoes will be hot hot hot when you first cut them open. I recommend letting them cool on a plate for just a few minutes.
Serving Suggestions
Since sweet potatoes already have more flavor than regular baked potatoes, I find the only things I need to add are a bit of butter, salt and pepper, and maybe some parsley for garnish. If you want to take a more sweet route, you can top it with some brown sugar and cinnamon.
Air fryer baked sweet potatoes pair well with everything from grilled steak to baked chicken breast. They’re so tasty and versatile!
Storage and Reheating
- Fridge. Leftover air fryer sweet potatoes can be stored in the fridge for up to 3 days, wrapped in foil.
- Reheat. You can easily reheat them in the microwave or ideally pop them back in the air fryer to heat them through and retain crispiness.
More Air Fryer Recipes:
- Sweet Potato Fries
- Air Fryer Baked Potato
- Homemade Air Fryer Chicken Nuggets
- {Hoisin Glazed} Air Fryer Salmon
- {Breaded} Air Fryer Pork Chops
- Air Fryer Onion Rings
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Air Fryer Baked Sweet Potato
Ingredients
- 4 medium red-skinned sweet potatoes (about 7 ounces each)
- 1 tablespoon olive oil (or vegetable oil, coconut oil, bacon grease, or nonstick spray)
- 1/2 teaspoon kosher salt (or to taste)
- freshly cracked black pepper , for serving
- unsalted butter , for serving
- finely minced fresh parsley , for serving
Instructions
- Wash, scrub, and dry the potatoes thoroughly.
- Using a fork, prick sweet potatoes all over. Then rub all over with the oil and sprinkle with salt.
- Place the sweet potatoes in the basket of the air fryer in a single layer, making sure there is space in between them (4 medium potatoes is the maximum I would recommend.)
- Air fry at 400°F for 25 minutes. Using tongs, flip them over and cook an additional 10 to 15 minutes, or until a knife inserted in the center slides easily without any resistance. (The time can vary based on the actual weight/size of your potatoes.)
- Transfer to plate. Let cool for about 5 minutes, then split the tops open with a knife and gently squeeze it open.
- Top with a pat of butter. Season with a bit of salt, freshly cracked black pepper, and sprinkle with fresh chopped parsley. Enjoy!
