Air Fryer Stuffed Sweet Potatoes
These twice-baked sweet potatoes turn out with crisp, sturdy skins and a smooth, creamy center thanks to the air fryer. A short second cook caramelizes the edges, and a quick finish toasts mini marshmallows for a classic sweet touch. Great for holidays or easy weeknights.
Equipment
- Air fryer
- fork
- Mixing bowl
- Spoon
- Knife
Ingredients
- 3 large sweet potatoes
- 1/4 cup brown sugar
- 1/4 cup butter softened
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon salt
- mini marshmallows for topping
- chopped pecans for topping
Instructions
- Pierce each sweet potato 8–10 times all over with a fork to allow steam to escape.
- Place sweet potatoes in the air fryer basket and cook at 400°F for 30–35 minutes until completely tender when pierced.
- Remove and let cool for 5 minutes until safe to handle.
- Slice off the top third of each potato lengthwise and carefully scoop out the flesh into a mixing bowl, leaving the skins intact.
- Add brown sugar, butter, pumpkin spice, and salt to the bowl and mash until smooth and creamy.
- Spoon the mixture back into the potato skins, mounding it slightly on top.
- Return stuffed potatoes to the air fryer and cook at 375°F for 8–10 minutes until the edges of the filling start to crisp.
- Top with mini marshmallows and chopped pecans.
- Air fry 2–3 minutes more until marshmallows are golden and toasted.
Notes
- Choose large (8–10 oz) sweet potatoes so the skins hold the filling.
- Let potatoes cool for 5 minutes before scooping to prevent tearing the skins.
- For a savory version, skip sugar and marshmallows; add black beans, corn, cheddar, and southwest seasoning.
- Freeze without marshmallows; add them after reheating.
- Reheat in the air fryer at 350°F for 10–12 minutes to re-crisp the skins.
- Pierce potatoes before the first cook to avoid bursting.