Just sweet potatoes, an air fryer and a bowl of cold water. Halfway through baking you take the chunks out and give them a two-minute cold soak, then bake them again. The result is crispy, caramelised outside and soft, sweet and creamy inside.
Why the cold water?
The quick soak cools the surface of the hot sweet potato while the inside stays soft. In the second round of baking the outside dries and crisps again, which gives that chewy, caramelised skin.
Crispy Air Fryer Sweet Potatoes
Sweet potato chunks baked at 350°F for 20 minutes, soaked in cold water for 2 minutes, then baked 20 minutes more.
Ingredients
Method
- Cut the sweet potatoes into large chunks.
- Put them in the air fryer and bake at 350°F (175°C) for 20 minutes.
- Take them out and soak them in cold water for 2 minutes.
- Put them back and bake at 350°F (175°C) for another 20 minutes.
Video
Notes
Leave the skin on. It’s what turns crisp and chewy around the soft inside.
Keep the chunks large. Small pieces dry out in 40 minutes.
How to serve them
- Plain, as a snack. They’re sweet enough on their own.
- With a pinch of salt and a little butter as a side dish.
- With yogurt and cinnamon for a quick dessert.
Questions people ask
How long do sweet potatoes take in the air fryer?
Large chunks take 40 minutes at 350°F (175°C) in total: 20 minutes, a 2-minute cold-water soak, then 20 minutes more.
Do I need oil?
No. This method uses none. The sweet potato’s own sugar caramelises on the surface.
