Ingredients
Scale
- 4 medium sweet potatoes (uniform in size)
- 2 tablespoons olive oil or melted coconut oil
- 1/2 teaspoon sea salt
- 1/4 cup chopped pecans
- 3 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- Optional: A pinch of cayenne pepper for heat
- Optional: Fresh thyme or rosemary for garnish
Instructions
- Start by washing your sweet potatoes thoroughly. You can either boil them in a pot of salted water for about 15-20 minutes or microwave them for 5-7 minutes until they are fork-tender. You want them soft enough to smash but not so mushy that they fall apart completely. Once cooked, let them cool slightly so you can handle them.
- Place the whole, softened sweet potatoes on a flat surface or directly onto your air fryer liner. 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. Drizzle both sides with olive oil and sprinkle generously with sea salt. This oil is the secret to achieving that viral-worthy crispiness.
- Place the smashed potatoes in the air fryer basket in a single layer, making sure they don’t overlap. Air fry at 400°F (200°C) for 15 minutes. Halfway through the cooking time, flip them carefully with a spatula. The edges should start to look dark golden brown and crispy.
- While the potatoes are frying, whisk together the maple syrup, chopped pecans, and cinnamon in a small bowl. During the last 3-5 minutes of air frying, spoon the maple pecan mixture over the top of each potato. Return them to the air fryer to finish. The syrup will bubble and caramelize, and the pecans will toast to perfection. Serve immediately while hot.
- Cook Time: 35 minutes