18 Delicious Sweet Potato Recipes Air Fryer Easy

Looking for a way to spice up your meal prep with minimal fuss? Sweet potatoes are not just nutritious; they’re incredibly versatile, especially when cooked in an air fryer! From crispy fries to savory stuffed delights, our roundup of 18 Delicious Sweet Potato Recipes Air Fryer Easy promises to transform your cooking routine. Dive in and discover your next favorite dish that’s as easy to make as it is to love!

Air Fryer Sweet Potato Fries

Perhaps there’s no simpler joy than the crisp, caramelized edges of sweet potato fries, a humble dish that turns an ordinary evening into something subtly celebratory. This version, kissed by the air fryer’s efficient heat, offers a lighter take without sacrificing that deeply satisfying crunch.

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/4-inch thick matchsticks
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the air fryer to 380°F for 5 minutes, ensuring it reaches the optimal temperature for even cooking.
2. In a large bowl, toss the sweet potato matchsticks with extra-virgin olive oil, smoked paprika, fine sea salt, and freshly ground black pepper until evenly coated.
3. Arrange the fries in a single layer in the air fryer basket, avoiding overlap to ensure each piece crisps properly.
4. Air fry for 12 minutes, pausing at the 6-minute mark to shake the basket for uniform browning.
5. Check for doneness; the fries should be golden and crisp on the edges. If needed, air fry for an additional 2-3 minutes.
6. Transfer the fries to a serving plate immediately to prevent steaming and serve warm.

Zesty and vibrant, these fries carry a whisper of smoke from the paprika, balanced by the sweet potato’s natural sugars. For an unexpected twist, drizzle with a touch of maple syrup or sprinkle with flaky sea salt right before serving.

Crispy Air Fryer Sweet Potato Chips

Moments like these call for simplicity, for turning the ordinary into something extraordinary with just a few thoughtful touches. Today, let’s embrace the humble sweet potato, transforming it into crispy, golden chips that whisper of comfort and care.

Ingredients

• 2 medium sweet potatoes, peeled and thinly sliced to 1/8-inch thickness
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your air fryer to 380°F for 5 minutes, ensuring it’s ready to crisp the sweet potatoes evenly.
2. In a large bowl, gently toss the sweet potato slices with extra-virgin olive oil, ensuring each piece is lightly coated for optimal crispness.
3. Sprinkle the slices with fine sea salt, smoked paprika, and garlic powder, tossing again to distribute the seasonings evenly.
4. Arrange the sweet potato slices in a single layer in the air fryer basket, avoiding overlap to allow for proper air circulation and even cooking.
5. Air fry at 380°F for 12 minutes, pausing halfway to flip each slice carefully, ensuring both sides achieve a uniform golden crispness.
6. Remove the chips from the air fryer and let them cool on a wire rack for 2 minutes; this step ensures they crisp up perfectly as they cool.

Crunchy yet tender, these sweet potato chips carry a smoky depth from the paprika, balanced by the subtle warmth of garlic. Serve them alongside a creamy avocado dip or simply enjoy their unadorned perfection as a light, satisfying snack.

Air Fryer Sweet Potato Cubes

Gently, the sweet potato cubes emerge from the air fryer, their edges crisped to perfection, a testament to the simplicity and beauty of modern cooking. This dish, a harmonious blend of earthy sweetness and savory crunch, invites a moment of pause in our bustling lives.

Ingredients

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the air fryer to 400°F for 5 minutes to ensure even cooking.
2. In a large mixing bowl, toss the sweet potato cubes with extra-virgin olive oil until evenly coated.
3. Sprinkle smoked paprika, garlic powder, sea salt, and freshly ground black pepper over the sweet potatoes. Toss again to distribute the spices uniformly.
4. Arrange the sweet potato cubes in a single layer in the air fryer basket, ensuring space between each piece for optimal air circulation.
5. Air fry at 400°F for 15 minutes, shaking the basket halfway through to promote even browning.
6. Check for doneness by piercing a cube with a fork; it should slide in effortlessly. If needed, air fry for an additional 2-3 minutes.
7. Remove the sweet potato cubes from the air fryer and let them rest for 2 minutes to crisp up further.

Crunchy on the outside yet tender within, these sweet potato cubes carry a smoky depth that pairs wonderfully with a drizzle of tahini or a sprinkle of feta. Consider serving them atop a bed of greens for a hearty salad or alongside a creamy dip for a comforting snack.

Spicy Air Fryer Sweet Potato Wedges

Dusk settles softly outside, and the kitchen beckons with the promise of warmth and spice. Tonight, we’re embracing the humble sweet potato, transforming it into crispy, fiery wedges that dance on the palate, all made effortlessly in the air fryer.

Ingredients

• 2 large sweet potatoes, scrubbed and cut into 1/2-inch wedges
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your air fryer to 400°F for 5 minutes, ensuring it reaches the optimal temperature for crispy edges.
2. In a large mixing bowl, toss the sweet potato wedges with extra-virgin olive oil until evenly coated. Tip: For maximum crispiness, ensure each wedge is lightly but thoroughly coated with oil.
3. Sprinkle the smoked paprika, cayenne pepper, garlic powder, sea salt, and black pepper over the wedges. Toss again to distribute the spices uniformly. Tip: Adjust the cayenne pepper to suit your heat preference, but remember, the spice mellows slightly during cooking.
4. Arrange the wedges in a single layer in the air fryer basket, ensuring they don’t overlap to promote even cooking. Work in batches if necessary.
5. Air fry at 400°F for 15 minutes, flipping the wedges halfway through, until they’re golden brown and crispy on the edges. Tip: Check for doneness by piercing a wedge with a fork; it should glide through effortlessly.

The wedges emerge with a tantalizing contrast of textures—crispy exteriors giving way to tender, fluffy interiors. The smoky heat lingers pleasantly, inviting a drizzle of cool, tangy yogurt or a sprinkle of fresh cilantro for a vibrant finish.

Air Fryer Sweet Potato Hash

Under the soft glow of the morning light, there’s something deeply comforting about the sweet, earthy aroma of sweet potatoes crisping in the air fryer, a simple pleasure that turns the ordinary into something memorable.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp clarified butter, melted
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat the air fryer to 400°F for 5 minutes.
2. In a large bowl, toss the diced sweet potatoes with melted clarified butter, smoked paprika, ground cumin, and sea salt until evenly coated.
3. Transfer the sweet potatoes to the air fryer basket in a single layer, ensuring space between pieces for optimal air circulation.
4. Air fry at 400°F for 12 minutes, shaking the basket halfway through to promote even browning.
5. While the sweet potatoes cook, heat a small non-stick skillet over medium heat and pour in the lightly beaten eggs, stirring gently until softly scrambled, about 3 minutes.
6. Once the sweet potatoes are golden and crispy, remove them from the air fryer and divide between two plates.
7. Top each portion with scrambled eggs and garnish with fresh chives.

Delightfully crisp on the outside yet tender within, this hash pairs the natural sweetness of the potatoes with the smoky depth of paprika and cumin. For a vibrant twist, serve alongside a dollop of Greek yogurt and a sprinkle of extra chives.

Air Fryer Sweet Potato and Black Bean Tacos

Sometimes, the simplest ingredients come together to create something unexpectedly delightful, especially when the air fryer works its magic on sweet potatoes and black beans for tacos that are both nourishing and deeply satisfying.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 cup canned black beans, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat the air fryer to 400°F for 5 minutes.
2. In a large bowl, toss the sweet potato cubes with olive oil, cumin, smoked paprika, and sea salt until evenly coated.
3. Arrange the sweet potatoes in a single layer in the air fryer basket. Air fry for 15 minutes, shaking the basket halfway through, until the potatoes are golden and tender.
4. Add the black beans to the air fryer basket with the sweet potatoes and air fry for an additional 3 minutes to warm the beans.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
6. Divide the sweet potato and black bean mixture evenly among the tortillas. Top with queso fresco, red onion, and cilantro.
7. Serve immediately with lime wedges on the side for squeezing over the tacos.

Now, the tacos boast a delightful contrast of textures—the crispy edges of the sweet potatoes against the creamy black beans, all brightened by the fresh toppings. For an extra layer of flavor, drizzle with a smoky chipotle sauce or serve alongside a crisp, citrusy slaw.

Air Fryer Sweet Potato Toast

Gently, as the morning light filters through the kitchen window, the simplicity of transforming a humble sweet potato into a canvas for your favorite toppings begins with this air fryer method. It’s a quiet revolution in breakfast or snack time, offering a crisp edge with a tender heart.

Ingredients

• 1 large sweet potato, scrubbed and sliced into 1/4-inch thick planks
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the air fryer to 370°F for 3 minutes, ensuring even cooking from the start.
2. In a large bowl, gently toss the sweet potato planks with extra-virgin olive oil, flaky sea salt, and freshly ground black pepper until each piece is lightly coated.
3. Arrange the sweet potato planks in a single layer in the air fryer basket, avoiding overlap to guarantee crispiness.
4. Air fry for 12 minutes, flipping each plank halfway through, until the edges are caramelized and the centers are fork-tender.
5. Remove the sweet potato toast from the air fryer and let it rest for 2 minutes on a wire rack to preserve its texture.

Delightfully, the sweet potato toast emerges with a golden crust that gives way to a creamy interior, a perfect base for both sweet and savory toppings. Consider layering with almond butter and banana slices for a morning treat or avocado and a sprinkle of chili flakes for an afternoon pick-me-up.

Air Fryer Sweet Potato and Kale Salad

Venturing into the heart of the kitchen on a quiet afternoon, the air fryer hums to life, promising a dish that marries the earthy sweetness of sweet potatoes with the robust, leafy greens of kale. This salad is a testament to the beauty of simple ingredients transformed by thoughtful preparation.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 cups curly kale, stems removed and leaves torn into bite-sized pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp pure maple syrup
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled goat cheese
• 2 tbsp toasted pecans, roughly chopped

Instructions

1. Preheat the air fryer to 400°F for 5 minutes.
2. In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil, maple syrup, smoked paprika, sea salt, and black pepper until evenly coated.
3. Arrange the sweet potatoes in a single layer in the air fryer basket. Air fry for 15 minutes, shaking the basket halfway through, until the potatoes are caramelized and tender.
4. While the sweet potatoes cook, massage the kale with the remaining 1 tbsp olive oil in a separate bowl for about 2 minutes, until the leaves soften and darken slightly.
5. Transfer the cooked sweet potatoes to the bowl with the kale, tossing gently to combine.
6. Divide the salad between two plates, topping each with crumbled goat cheese and toasted pecans.

Perfectly balanced, this salad offers a delightful contrast between the crispy, caramelized sweet potatoes and the tender, massaged kale. The creamy goat cheese and crunchy pecans add layers of texture and flavor, making it a dish that’s as satisfying to eat as it is beautiful to behold.

Air Fryer Sweet Potato and Chickpea Curry

Today, as the light fades softly into evening, I find myself drawn to the warmth and simplicity of a dish that feels like a gentle embrace. This air fryer sweet potato and chickpea curry is a testament to the beauty of combining humble ingredients into something truly nourishing.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp clarified butter
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup coconut milk
• 1 tbsp fresh cilantro, finely chopped
• 1/2 tsp sea salt

Instructions

1. Preheat the air fryer to 400°F for 5 minutes.
2. In a large bowl, toss the sweet potato cubes with clarified butter until evenly coated.
3. Arrange the sweet potatoes in a single layer in the air fryer basket. Air fry for 15 minutes, shaking the basket halfway through, until the potatoes are tender and lightly caramelized.
4. Add the chickpeas, curry powder, turmeric, cumin, cayenne pepper, and sea salt to the bowl with the sweet potatoes. Toss to combine.
5. Return the mixture to the air fryer and cook for an additional 5 minutes, until the chickpeas are warmed through and the spices are fragrant.
6. Gently stir in the coconut milk and cook for 2 more minutes, allowing the flavors to meld.
7. Garnish with fresh cilantro before serving.

Zesty and vibrant, this curry offers a delightful contrast between the creamy sweet potatoes and the earthy chickpeas. Serve it over a bed of fluffy quinoa or alongside a crisp, green salad for a meal that sings with color and life.

Air Fryer Sweet Potato and Apple Bake

Remembering the warmth of autumn evenings, this dish brings together the earthy sweetness of sweet potatoes and the crisp tartness of apples in a harmonious bake. It’s a simple yet profound celebration of flavors that feels like a hug in a bowl.

Ingredients

• 2 medium sweet potatoes, peeled and thinly sliced to 1/8-inch thickness
• 2 large Granny Smith apples, cored and thinly sliced to 1/8-inch thickness
• 3 tablespoons clarified butter, melted
• 1/4 cup pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon sea salt

Instructions

1. Preheat the air fryer to 375°F for 5 minutes to ensure even cooking.
2. In a large mixing bowl, gently toss the sweet potato and apple slices with the melted clarified butter, ensuring each piece is lightly coated.
3. Drizzle the maple syrup over the mixture, followed by the ground cinnamon, nutmeg, and sea salt. Toss again to distribute the spices evenly.
4. Arrange the slices in a single layer in the air fryer basket, overlapping slightly for a more compact bake. Work in batches if necessary to avoid overcrowding.
5. Air fry at 375°F for 15 minutes, then carefully flip each slice using tongs for even browning. Continue to air fry for an additional 10 minutes or until the edges are caramelized and the slices are tender.
6. Tip: For extra crispiness, leave the bake in the air fryer for an additional 2-3 minutes after cooking, using the residual heat to enhance texture.
7. Tip: If the slices stick to the basket, lightly grease it with a brush of clarified butter before arranging the slices.
8. Tip: To test for doneness, pierce a sweet potato slice with a fork; it should glide through without resistance.

How the sweet potatoes soften into a creamy texture while the apples retain a slight bite creates a delightful contrast. Drizzle with a bit more maple syrup before serving to highlight the natural sweetness, or pair with a dollop of coconut whipped cream for an indulgent twist.

Air Fryer Sweet Potato and Marshmallow Dessert

Yesterday, as the evening light faded, I found myself craving something sweet yet comforting, a dessert that bridges the gap between nostalgia and the simplicity of modern cooking. This led me to the air fryer, a tool that has revolutionized my kitchen, and to a dish that combines the earthy sweetness of sweet potatoes with the fluffy, melting goodness of marshmallows.

Ingredients

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 1/4 cup pure maple syrup
• 2 tbsp unsalted butter, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1 cup mini marshmallows

Instructions

1. Preheat the air fryer to 375°F for 5 minutes.
2. In a large bowl, toss the sweet potato cubes with maple syrup, melted butter, cinnamon, nutmeg, and sea salt until evenly coated.
3. Arrange the sweet potatoes in a single layer in the air fryer basket, ensuring they do not overlap for even cooking.
4. Air fry at 375°F for 15 minutes, then shake the basket gently to redistribute the sweet potatoes for uniform browning.
5. Continue air frying for another 10 minutes, or until the sweet potatoes are tender and caramelized at the edges.
6. Scatter the mini marshmallows over the sweet potatoes in the last 2 minutes of cooking, allowing them to puff and lightly brown.

Lightly caramelized on the outside and tender within, the sweet potatoes offer a delightful contrast to the gooey marshmallows. Serve this dessert warm, perhaps with a drizzle of extra maple syrup or a sprinkle of cinnamon for an extra touch of warmth and spice.

Air Fryer Sweet Potato and Cinnamon Rolls

Sometimes, the simplest combinations bring the most comfort, like the warm embrace of sweet potatoes and cinnamon in a roll, transformed by the magic of an air fryer into something unexpectedly delightful.

Ingredients

• 1 cup mashed sweet potato, cooled
• 2 tbsp clarified butter, melted
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk

Instructions

1. Preheat the air fryer to 350°F for 5 minutes, ensuring even cooking.
2. In a large bowl, combine the mashed sweet potato, clarified butter, granulated sugar, ground cinnamon, and vanilla extract, whisking until smooth.
3. Sift together the all-purpose flour, baking powder, and sea salt in a separate bowl to avoid lumps.
4. Gradually fold the dry ingredients into the sweet potato mixture, alternating with the lightly beaten eggs and whole milk, to form a soft dough.
5. Divide the dough into 8 equal portions, rolling each into a ball before flattening slightly into a disc shape.
6. Place the discs in the air fryer basket, leaving space between each for expansion, and cook for 12 minutes or until golden brown and puffed.
7. Allow the rolls to cool in the basket for 2 minutes before transferring to a wire rack to prevent sogginess.

Rich in flavor and tender in texture, these rolls carry the earthy sweetness of sweet potatoes, elevated by the warmth of cinnamon. Serve them warm, drizzled with a light glaze or alongside a scoop of vanilla bean ice cream for a contrast in temperatures.

Air Fryer Sweet Potato and Pecan Pie

Perhaps there’s no better way to welcome the gentle embrace of autumn than with a dish that marries the earthy sweetness of sweet potatoes with the rich, buttery crunch of pecans. This air fryer version of a classic pie brings a modern twist to a beloved dessert, offering a lighter yet equally indulgent experience.

Ingredients

• 1 1/2 cups mashed sweet potato, roasted and peeled
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 pasture-raised eggs, lightly beaten
• 1 cup evaporated milk
• 1 tsp pure vanilla extract
• 1/2 cup chopped pecans
• 1 unbaked 9-inch pie crust, chilled

Instructions

1. Preheat your air fryer to 320°F for 5 minutes.
2. In a large mixing bowl, combine the mashed sweet potato, granulated sugar, brown sugar, sea salt, cinnamon, nutmeg, and cloves until well blended.
3. Gradually mix in the lightly beaten eggs, evaporated milk, and vanilla extract until the mixture is smooth and homogenous.
4. Fold in the chopped pecans gently to distribute evenly throughout the filling.
5. Pour the filling into the chilled pie crust, ensuring it spreads evenly to the edges.
6. Place the pie in the air fryer basket and cook at 320°F for 25 minutes, then reduce the temperature to 300°F and cook for an additional 20 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
7. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the flavors meld and the texture firm up.

Creating the perfect balance between the creamy sweetness of the filling and the crisp, nutty pecans, this pie is a testament to the magic of simple ingredients transformed. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.

Air Fryer Sweet Potato and Bacon Bites

Delving into the quiet of the kitchen, there’s something deeply comforting about combining the earthy sweetness of sweet potatoes with the smoky richness of bacon. These air fryer bites are a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 4 slices thick-cut bacon, cut into 1/2-inch pieces
• 1 tbsp extra virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat the air fryer to 400°F for 5 minutes to ensure it reaches the optimal cooking temperature.
2. In a medium bowl, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated. Tip: For extra crispiness, let the coated sweet potatoes sit for 10 minutes before cooking to draw out moisture.
3. Add the sweet potato cubes to the air fryer basket in a single layer, ensuring they are not overcrowded to promote even cooking. Air fry for 10 minutes, shaking the basket halfway through to rotate the pieces.
4. After 10 minutes, add the bacon pieces to the basket with the sweet potatoes. Continue to air fry for another 5-7 minutes, or until the bacon is crispy and the sweet potatoes are tender and golden brown. Tip: Check the bacon at the 5-minute mark to prevent overcooking.
5. Remove the bites from the air fryer and let them rest for 2 minutes on a paper towel-lined plate to absorb any excess grease. Tip: For an extra flavor boost, sprinkle with a pinch of flaky sea salt before serving.

Zesty and satisfying, these bites offer a perfect contrast between the crispy bacon and the tender, caramelized sweet potatoes. Serve them atop a bed of arugula for a light lunch or alongside a creamy dip for an irresistible appetizer.

Air Fryer Sweet Potato and Cheese Quesadillas

Sometimes, the simplest combinations bring the most comfort, especially when they meld together in the quiet hum of an air fryer. Sweet potatoes and cheese, wrapped in a crispy tortilla, create a dish that feels both nourishing and indulgent, perfect for those moments when you need a little warmth.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1 cup shredded Monterey Jack cheese
• 2 large flour tortillas (10-inch diameter)
• 1 tablespoon clarified butter, melted
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/8 teaspoon sea salt

Instructions

1. Preheat the air fryer to 370°F for 3 minutes.
2. In a mixing bowl, toss the diced sweet potato with smoked paprika, ground cumin, and sea salt until evenly coated.
3. Place the seasoned sweet potato in the air fryer basket in a single layer. Air fry for 12 minutes, shaking the basket halfway through, until the potatoes are tender and slightly caramelized.
4. Transfer the cooked sweet potato to a bowl and lightly mash with a fork, leaving some chunks for texture.
5. Lay one tortilla on a flat surface. Sprinkle half of the shredded Monterey Jack cheese evenly over the tortilla, leaving a 1-inch border around the edges.
6. Spread the mashed sweet potato over the cheese, then top with the remaining cheese.
7. Place the second tortilla on top and press gently to adhere.
8. Brush the top tortilla with half of the melted clarified butter.
9. Carefully transfer the quesadilla to the air fryer basket, buttered side up. Air fry for 4 minutes at 370°F.
10. Flip the quesadilla using a spatula, brush the other side with the remaining clarified butter, and air fry for an additional 4 minutes, or until golden and crispy.
11. Remove from the air fryer and let rest for 2 minutes before slicing into wedges.

Delightfully crisp on the outside with a gooey, sweet center, these quesadillas offer a playful twist on tradition. Serve them with a dollop of sour cream or a vibrant salsa verde to cut through the richness, making each bite a perfect balance of flavors and textures.

Air Fryer Sweet Potato and Turkey Meatballs

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a meal that’s both nourishing and simple. These air fryer sweet potato and turkey meatballs are a testament to the beauty of combining wholesome ingredients with minimal fuss, yielding a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup mashed sweet potato, cooled
• 1 lb ground turkey, preferably pasture-raised
• 1/2 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp sea salt
• 1/2 tsp smoked paprika
• 1/4 tsp ground nutmeg
• 1 tbsp fresh sage, finely chopped

Instructions

1. Preheat the air fryer to 375°F for 5 minutes, ensuring it reaches the optimal temperature for even cooking.
2. In a large mixing bowl, combine the mashed sweet potato, ground turkey, panko breadcrumbs, beaten egg, melted clarified butter, sea salt, smoked paprika, ground nutmeg, and fresh sage. Mix gently until just combined to avoid overworking the meat.
3. Using a 1.5-inch scoop, form the mixture into uniform balls, placing them on a parchment-lined tray. This ensures each meatball cooks evenly and retains moisture.
4. Arrange the meatballs in the air fryer basket in a single layer, leaving space between each for air circulation. Cook at 375°F for 12 minutes, turning halfway through, until golden brown and the internal temperature reaches 165°F.
5. Let the meatballs rest for 3 minutes before serving to allow the juices to redistribute, ensuring a moist and flavorful bite every time.

Soft yet firm, these meatballs offer a delightful contrast of textures, with the sweetness of the potato perfectly balancing the savory turkey. Serve them over a bed of quinoa or alongside a crisp green salad for a meal that feels both indulgent and light.

Air Fryer Sweet Potato and Spinach Dip

Now, as the evening light fades, there’s something deeply comforting about preparing a dish that warms both the kitchen and the heart. This air fryer sweet potato and spinach dip is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 large sweet potato, peeled and cubed
• 2 cups fresh spinach, tightly packed
• 1/2 cup full-fat Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp sea salt

Instructions

1. Preheat your air fryer to 370°F for 5 minutes.
2. Toss the cubed sweet potato with olive oil, smoked paprika, garlic powder, and sea salt until evenly coated.
3. Air fry the sweet potato cubes at 370°F for 15 minutes, shaking the basket halfway through to ensure even cooking.
4. While the sweet potatoes cook, wilt the spinach in a dry skillet over medium heat for 2-3 minutes, then finely chop.
5. Once the sweet potatoes are tender and slightly caramelized, transfer them to a mixing bowl and mash until smooth.
6. Fold in the Greek yogurt, chopped spinach, and grated Parmesan cheese until well combined.
7. Transfer the mixture back into the air fryer basket and cook at 350°F for 5 minutes to meld the flavors.

Here, the dip emerges with a creamy texture, punctuated by the earthy sweetness of the potatoes and the slight bitterness of the spinach. Serve it warm with a drizzle of olive oil and a sprinkle of smoked paprika for an extra layer of flavor, or alongside crisp, toasted baguette slices for dipping.

Air Fryer Sweet Potato and Chocolate Chip Cookies

Remembering the warmth of the oven and the sweet aroma that fills the kitchen, there’s something deeply comforting about baking cookies. Today, we’re blending the earthy sweetness of sweet potatoes with the rich, melty joy of chocolate chips, all made effortlessly in your air fryer.

Ingredients

• 1 cup mashed, roasted sweet potato (about 1 medium sweet potato)
• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your air fryer to 350°F (175°C) for 5 minutes, ensuring even cooking from the start.
2. In a large mixing bowl, cream together the softened unsalted butter and light brown sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cookie.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, mixing until just combined to avoid overworking the batter.
4. Fold in the mashed, roasted sweet potato until evenly distributed throughout the mixture, ensuring a moist texture in every bite.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to evenly distribute the leavening agents.
6. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms, being careful not to overmix to keep the cookies tender.
7. Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough for pockets of melted chocolate.
8. Using a cookie scoop or tablespoon, portion the dough into 12 equal balls and place them in the air fryer basket, leaving space between each for expansion.
9. Air fry at 350°F (175°C) for 8-10 minutes, or until the edges are golden but the centers are still soft, for the perfect chewiness.
10. Allow the cookies to cool on the air fryer basket for 2 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Now, these cookies emerge with a delightful contrast of textures—crisp edges giving way to a soft, cake-like center, punctuated by gooey chocolate chips. Serve them slightly warm with a drizzle of caramel or a scoop of vanilla ice cream for an indulgent twist.

Conclusion

Unlock the versatility of sweet potatoes with these 18 air fryer recipes that promise ease and flavor in every bite. Whether you’re craving something sweet or savory, this roundup has you covered. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy cooking!

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