Air Fryer Baked Sweet Potato
Crisp-skinned, creamy-centered sweet potato made in the air fryer at 390°F with minimal prep. Vent the skin, rub lightly with oil, and cook until fork-tender, then finish with butter, brown sugar, and cinnamon. A quick, reliable weeknight side that beats microwave texture.
Equipment
- Air fryer
- fork
- Paper towel
- Knife
Ingredients
- 1 medium sweet potato 6–8 ounces, skin on
- 1/2 teaspoon olive oil for rubbing skin
- 1 tablespoon butter or to taste
- 1 tablespoon brown sugar or to taste
- 1/4 teaspoon ground cinnamon or to taste
Instructions
- Preheat the air fryer to 390°F for 3 minutes.
- Scrub the sweet potato under running water and pat dry.
- Pierce the skin 4–5 times with a fork to vent steam.
- Rub olive oil lightly over the entire potato.
- Place the sweet potato in the air fryer basket with space around it.
- Cook at 390°F for 40 minutes without flipping or opening the basket.
- Check doneness at 35 minutes if the potato is on the smaller side; it should be fork-tender when pierced.
- Remove when a fork slides in easily, split lengthwise with a knife, and top with butter, brown sugar, and cinnamon while hot.
Notes
- Timing varies by size: about 35 minutes for ~6 oz and up to 45 minutes for ~8 oz at 390°F.
- Do not wrap in foil; direct air circulation crisps the skin.
- For extra crispy skin, cook at 400°F for 38–40 minutes and brush the skin with a little extra oil.
- Storage: Refrigerate up to 5 days (wrapped) or freeze up to 3 months; reheat in the air fryer at 350°F for about 8 minutes.
- Savory topping idea: sour cream, chives, and black pepper. Classic sweet topping: butter, brown sugar, and a pinch of cinnamon.