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Air Fryer Japanese Sweet Potato

Purple-skinned Japanese sweet potatoes air-fried whole until the flesh turns dense, chestnut-sweet, and custardy — a whole-food snack with nothing added.

Prep 5 min · Cook 40 min · Total 45 min · Serves 2 · 375°F

Allergen spec

verify your brands

Free from

  • Gluten
  • Dairy
  • Tree nuts
  • Egg
  • Soy

Contains

nothing flagged

Allergen status reflects the recipe as written. Brands vary and cross-contamination happens — always read the labels on your own ingredients before cooking for someone with an allergy.

Ingredients

×2
  • 2Japanese sweet potatoes — satsumaimo, about 8 oz each, scrubbed
  • 1 pinchflaky sea salt — optional, to finish

Method

  1. 01

    Scrub the potatoes well and dry them. Prick each a few times with a fork so steam can escape. Leave them whole and unoiled — the goal is a dry, concentrated roast.

  2. 02

    Air fry at 375°F for 40 minutes, turning once halfway, until a knife slides through the thickest part with no resistance and the skin has wrinkled and tightened.

  3. 03

    Rest 5 minutes — the inside keeps cooking and setting into that custardy texture. Split open lengthwise, fluff the flesh, and finish with a pinch of flaky salt if you like.

Nutrition (per serving): 180 cal · 4g protein · 0g fat · 41g carbs

Recipe from https://airfryercookbook.com/recipes/air-fryer-japanese-sweet-potato · Always verify allergen info against your own ingredient brands.