Ingredients
Scale
- 1.5 lbs small to medium Sweet Potatoes (uniform size works best)
- 2 tablespoons Olive Oil
- 3 tablespoons Unsalted Butter, melted
- 3 cloves Garlic, minced
- 1 teaspoon fresh Rosemary, finely chopped
- 1 teaspoon fresh Thyme leaves
- 1/2 teaspoon Sea Salt (plus more for boiling)
- 1/4 teaspoon Black Pepper
- Optional: 2 tablespoons grated Parmesan cheese
Instructions
- Wash the sweet potatoes thoroughly. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until they are fork-tender but not falling apart. Alternatively, you can pierce them with a fork and microwave them for 5-8 minutes until softened. Drain the potatoes and let them cool for a few minutes so you can handle them easily.
- Preheat your air fryer to 400°F (200°C). Place the softened sweet potatoes on a clean surface or a parchment-lined tray. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick. Brush both sides of each smashed potato with olive oil and a pinch of salt and pepper. This initial oil coating ensures they get maximum crispiness in the air fryer.
- Arrange the potatoes in a single layer in the air fryer basket. Do not overcrowd them, as they need airflow to get crispy. Cook at 400°F for 10-12 minutes. While they are cooking, whisk together the melted butter, minced garlic, rosemary, and thyme in a small bowl.
- Carefully open the air fryer and flip each potato. Brush the garlic herb butter generously over the top of each potato. If using Parmesan, sprinkle it on now. Air fry for another 5-7 minutes until the edges are deep golden brown and very crispy. The garlic should be fragrant and the butter bubbling.
- Remove the potatoes from the air fryer and let them sit for 2 minutes to crisp up even further. Transfer to a serving platter and garnish with extra fresh herbs if desired. Serve immediately while hot and crunchy.
- Cook Time: 45 minutes