Ingredients
Scale
- 1 lb small Sweet Potatoes (roughly 2–3 inches in diameter)
- 2 tablespoons Olive Oil
- 1/2 cup Grated Parmesan Cheese
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Cracked Black Pepper
- Fresh Parsley or Rosemary for garnish
Instructions
- Wash the sweet potatoes thoroughly and poke a few holes in each with a fork. Place them in a pot of boiling salted water and cook for 15-20 minutes, or until they are fork-tender but not falling apart. Alternatively, you can microwave them for about 5-7 minutes. Once softened, drain the water and let them cool slightly so you can handle them. Pat them completely dry with a paper towel; moisture is the enemy of crispiness!
- Place the cooked potatoes on a clean surface or directly on a piece of parchment paper. Use the bottom of a heavy glass or a measuring cup to gently press down on each potato until it is about 1/2 inch thick. In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper. Brush both sides of each smashed potato with the oil mixture, then generously press the grated parmesan cheese onto the tops of the potatoes.
- Preheat your air fryer to 400°F (200°C). Place the seasoned potatoes in the air fryer basket in a single layer, making sure they do not overlap. Cook for 12-15 minutes. Check them at the 10-minute mark; they are done when the edges are deep golden brown and the parmesan has formed a crispy, lacy crust. Carefully remove them with a spatula to keep the crust intact. Garnish with fresh herbs and serve immediately while hot.
- Cook Time: 45 minutes