Air Fryer Baked Sweet Potato
Air Fryer Baked Sweet Potato is made with sweet potatoes, olive oil, and coarse salt; air fry at 390°F for 40 minutes until caramelized with crispy skin.
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Method
- 1
Scrub sweet potatoes and dry thoroughly. Poke each 6-8 times with a fork.
- 2
Rub with olive oil and sprinkle with coarse salt.
- 3
Air fry at 390°F for 35-40 minutes, flipping halfway, until a knife slides through easily and the skin is caramelized.
- 4
Cut a slit down the top, squeeze the ends to open. Fluff with a fork.
- 5
Top savory-style with butter, beans, cheese, and sour cream — or go sweet with cinnamon, maple, and pecans.
Pro tip. Look for sweet potatoes that are similar in size so they cook evenly. The caramelized sugary spots on the skin are the best part — don't peel them.
Why the air fryer wins here
- Ready in 40 minutes. The same dish takes about 64 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 4-6 minutes. Natural sugars burn fast — check at 4 minutes. Full reheat guide for baked sweet potato.
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