Sweet potatoes might be my favorite vegetable ever, so I’m always excited to find new ways to cook them. I love lightly charring their skins to offset their sweetness with smokiness and a pleasant bitterness, and the air fryer does the job remarkably well. I use small sweet potatoes so they cook through really quickly by the time the skin is crisp and blistered. A drizzle of honey imbued with smoked paprika rounds out the smoky-sweet dynamic.
Charred Sweet Potatoes With Smoked Salt And Honey
Sweet potatoes might be my favorite vegetable ever, so I’m always excited to find new ways to cook them. I love lightly charring their skins to offset their sweetness with smokiness and a pleasant bitterness, and the air fryer does the job remarkably well. I use small sweet potatoes so they cook through really quickly by the time the skin is crisp and blistered. A drizzle of honey imbued with smoked paprika rounds out the smoky-sweet dynamic.
Ingredients
- 4 small sweet potatoes scrubbed clean (3 ounces each)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons honey
- ½ teaspoon smoked paprika
- Smoked or regular sea salt for serving
Instructions
- In a bowl, toss together the sweet potatoes and olive oil, season with kosher salt and pepper, and toss again to coat evenly.
- Transfer the sweet potatoes to the air fryer and cook at 375°F, flipping halfway through, until tender on the inside and the skins are crisp and slightly blistered, about 20 minutes.
- Meanwhile, in a small bowl, mix together the honey and smoked paprika.
- When the potatoes are done, split them down the middle like a baked potato and lightly press the ends toward the middle to expose the flesh.
- Transfer to plates, drizzle with the paprika honey, and sprinkle with the smoked salt before serving.