Crispy Loaded Sweet Potatoes
Crispy Loaded Sweet Potatoes are a flavor-packed dish that strikes the perfect balance between comfort and sophistication. The natural sweetness of the roasted sweet potatoes is amplified by a smoky blend of spices and brightened by the tangy sour cream topping. Fresh herbs like cilantro and mint add a refreshing burst, while roasted pepitas bring a delightful crunch. A touch of pequin chilis delivers just the right amount of heat to keep every bite exciting.
Equipment
- 1 Air Fryer
- 1 Cutting board
- 1 Chef knife
Ingredients
- 2 Sweet Potatoes
- 2 tbsps Olive Oil
- ¼ tsp kosher salt
- ⅛ tsp smoked paprika
- ⅛ tsp cinnamon
- 2 tbsps Sour Cream
- ¼ cup fresh Pomegranate kernels
- 2 tsps Pequin chilis dried
- 1 tbsp Roasted Pepitas
- 1 tbsp Green onion thinly sliced
- 1 tbsp Mint chiffonade
- 1 tbsp Cilantro chopped
Instructions
- Set your air fryer to 350℉.
- Wash and dry your sweet potatoes, rub them with the olive oil and poke each with a fork.
- Sprinkle with salt and bake for 1 hr.
- Set your air fryer to 400°℉.
- Cool the sweet potatoes slightly to make them easier to handle, and cut them in half lengthwise. With the tip of your knife, score the flesh side of each sweet potato half on the diagonal in a crisscross pattern, see photo.
- Drizzle lightly with olive oil and season the sweet potatoes with kosher salt and spices.
- Add the sweet potatoes to the air fryer and cook for 10 minutes more.
- Remove the sweet potatoes when they are golden and crispy and put the on plates.
- Top these with sour cream or creme fraiche, pomegranate kernels, roasted pepitas, dried Pequin chilis and fresh herbs.
- These are a perfect side dish, or plate them on a bed of black beans for an exquisite vegetarian meal.