Ingredients
Scale
- 1 lb small to medium-sized sweet potatoes (uniform size works best)
- 2 tablespoons melted butter or avocado oil
- 2 tablespoons brown sugar (or coconut sugar)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- Optional: A pinch of nutmeg or ginger for extra fall spice
- Optional: Maple syrup drizzle for serving
Instructions
- Start by washing your sweet potatoes thoroughly. You can either boil them in a large pot of salted water for about 15-20 minutes or microwave them on high for 5-7 minutes until they are fork-tender. Do not overcook them; they should be soft enough to yield under pressure but not falling apart. Drain them and let them cool for a few minutes until they are easy to handle.
- Line a flat surface or your air fryer basket (if using parchment paper) with the potatoes. Use the bottom of a heavy glass, a mason jar, or a potato masher to gently press down on each potato until it is about 1/2 inch thick. You want the edges to be rough and craggy, as those bits will become the crispiest parts of the dish.
- In a small bowl, whisk together the melted butter (or oil), brown sugar, cinnamon, and salt. Use a pastry brush or a spoon to generously coat the top of each smashed sweet potato with the mixture. Ensure the sweet/salty glaze gets into all the nooks and crannies created by the smashing process.
- Place the potatoes in the air fryer basket in a single layer, ensuring they do not overlap. Air fry at 400°F (200°C) for 12 to 15 minutes. Check them at the 10-minute mark; you are looking for the edges to be dark golden brown and noticeably crisp. If they aren’t crunchy enough, give them another 2-3 minutes.
- Carefully remove the potatoes from the air fryer. They will be fragile while hot but will firm up as they cool for a minute. Arrange them on a serving platter and finish with an optional drizzle of maple syrup or an extra sprinkle of cinnamon sugar while they are still warm. Serve immediately for the best texture.
- Cook Time: 35 minutes