Ingredients
Scale
- 1 lb small sweet potatoes (uniform in size)
- 3 tablespoons unsalted butter
- 10–12 fresh sage leaves
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon garlic powder
- Optional: 1 tablespoon maple syrup for drizzling
Instructions
- Place the whole, unpeeled sweet potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes, or until a fork easily pierces the center. Do not overcook them to the point of falling apart. Drain the potatoes and let them sit for 2 minutes to steam dry.
- Place the cooked potatoes on a clean surface or directly on a piece of parchment paper. Use the flat bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick. Pat them dry with a paper towel if they look moist. Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder. Flip and repeat on the other side.
- Preheat your air fryer to 400°F (200°C). Place the smashed potatoes in the air fryer basket in a single layer. Do not overlap them, as they need airflow to get crispy. Air fry for 15-18 minutes, flipping halfway through. They are done when the edges are deep golden brown and look shattered and crispy.
- While the potatoes finish in the air fryer, melt the butter in a small skillet over medium heat. Swirl the pan constantly as the butter begins to foam. Once you see brown bits forming at the bottom and smell a nutty aroma, toss in the fresh sage leaves. Fry the sage for about 30-45 seconds until it is crisp. Remove from heat immediately so the butter doesn’t burn.
- Remove the crispy potatoes from the air fryer and arrange them on a serving platter. Immediately drizzle the hot brown butter over the top and scatter the crispy sage leaves across the dish. For an extra fall touch, add a tiny drizzle of maple syrup and a final pinch of flaky sea salt. Serve immediately while hot and crunchy.
- Cook Time: 35 minutes