Perfectly Fluffy Air Fryer Baked Sweet Potatoes Ready in 40 Min

Instructions:

1. Clean and Dry: Scrub the sweet potatoes thoroughly under cold running water to remove any dirt. Dry them completely with a clean tea towel—moisture is the enemy of crispy skin.
2. Prick the Spuds: Using a fork, pierce each potato about 8–10 times all over. This allows steam to escape during cooking, ensuring a fluffy interior.
3. Season: Lightly brush or rub the neutral oil all over the potatoes. Sprinkle generously with the flaky sea salt.
4. Preheat: Preheat the air fryer to 200°C / 400°F. (A 5-minute preheat is usually sufficient.)
5. Load the Basket: Carefully place the seasoned sweet potatoes directly into the air fryer basket or tray. Do not overcrowd the basket; ensure there is air flow around each potato. Cook in batches if necessary.
6. Initial Cook: Cook for 15 minutes.
7. Turn and Check: After 15 minutes, use tongs to turn the potatoes over to ensure even crisping of the skin. Continue cooking for another 20–25 minutes.
8. Test for Doneness: At the 35-minute mark, check the internal temperature by inserting a digital thermometer into the thickest part of the potato. The sweet potato is perfectly cooked when the internal temperature registers between 96°C and 99°C (205°F and 210°F).
9. Finish: If the temperature is not yet reached, continue cooking in 5-minute increments until the sweet potato is fork-tender.
10. Rest: Remove the potatoes from the air fryer and allow them to rest on a wire rack or cutting board for 5 minutes to allow moisture to redistribute.
11. Serve: Slice the potato open lengthwise, gently push the ends to 'fluff' the interior, top with butter and pepper (optional), and serve immediately.