An air fryer beats an oven at baked potatoes, sweet ones included, because the fan dries the skin into something genuinely crisp. Prick them properly and rub with oil and salt, and you get a whole meal out of one vegetable and a tin of beans.
Everything you need
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 1½ tsp fine salt
- 1½ cups (250 g) black beans, drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¾ cup (110 g) feta, crumbled
- ½ cup (123 g) Greek yogurt
- 2 tbsp lime juice
- ¼ cup fresh coriander, chopped
- ¼ red onion, finely diced
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Scrub the sweet potatoes and prick each one 6 to 8 times with a fork. Skipping this risks one bursting messily in the basket.
For this step
- 4 medium sweet potatoes
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Rub all over with olive oil and 1 tsp of the salt, working it into the skin.
For this step
- 2 tbsp olive oil
- 1½ tsp fine salt
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Preheat the air fryer to 200°C / 400°F for 3 minutes. Arrange the potatoes with space between them and air fry for 35 to 45 minutes, turning once, until a knife slides in with no resistance.
For this step
- 4 medium sweet potatoes
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While they cook, warm the black beans with the cumin, smoked paprika and remaining salt in a small pan for 4 minutes, mashing a third of them to thicken the mix.
For this step
- 1½ tsp fine salt
- 1½ cups (250 g) black beans
- 1 tsp ground cumin
- 1 tsp smoked paprika
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Stir the lime juice into the yogurt with a pinch of salt to make a quick crema.
For this step
- 1½ tsp fine salt
- ½ cup (123 g) Greek yogurt
- 2 tbsp lime juice
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Split each hot potato down the middle, fluff the flesh with a fork, and pile in the beans, feta, red onion and coriander. Spoon the lime crema over the top.
For this step
- 1½ cups (250 g) black beans
- ¾ cup (110 g) feta
- 2 tbsp lime juice
- ¼ cup fresh coriander
- ¼ red onion
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Size matters more than time. A 250 g potato takes 35 minutes, a 400 g one closer to 50. Pick similar sizes so they finish together.
- Don't wrap them in foil. That steams the skin and you lose the crispness that makes this worth doing in an air fryer.
Make it your own
- Swap the beans for spiced chickpeas, or add leftover shredded chicken.
- Use goat cheese and a drizzle of honey instead of feta and lime for a sweeter version.
Storing & reheating
Refrigerate cooked plain potatoes for 4 days and reheat at 190°C for 8 minutes; the skin re-crisps well. Keep the toppings separate.
Frequently asked
How long does a sweet potato take in an air fryer?
35 to 45 minutes at 200°C for a medium potato, turned once. Test with a knife rather than the clock, since size varies enormously.
Do I need to preheat for baked potatoes?
Yes, a 3 minute preheat helps the skin start drying immediately, which is what gives you the crisp exterior.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.