This recipe for Stuffed Sweet Potatoes is an easy recipe made for the air fryer. It has the flavors of the sweet potato casserole stuffed into the sweet potato skins and reheated to toast the marshmallows on top.
❤️ Why you'll love it
- It is a great recipe to serve as a side dish for a satisfying dinner that is ready in half the time by using the air fryer.
- This twice baked sweet potatoes recipe cures the sweet tooth while adding dietary fiber and vitamins to the diet.
- Fans of sweet potato casserole will have happy taste buds at dinner time with their own individual servings!
🥘 Ingredients
Large sweet potatoes, look for potatoes that are uniform in size without any blemishes.
Brown sugar: use dark or light brown sugar. Darker brown sugar will have a deeper flavor.
Butter: I always use salted butter and test before adding salt to my potato mixture.
Pumpkin spice
Salt and black pepper
Mini marshmallows
Chopped pecans
Cooking spray
🔪 Instructions
- Wash and dry sweet potatoes, removing any blemishes if necessary.
- Prepare sweet potatoes for air frying by piercing potatoes with a fork or knife 2-3 times in the center of the potato.
- Spritz the outside of the potato with cooking spray or rub the outside of the potato with a little bit of olive oil and season with salt and pepper if desired.
- Place potatoes in the air fryer basket and air fry at 370°f for 45 minutes, or until potatoes are fork tender. Cool completely.
- Once cooled, slice open the potatoes along the top in a diagonal line. Scoop out the inside pulp leaving the skin intact.
- Place the the potato pulp, butter, brown sugar, salt, and pumpkin pie spice in a medium bowl. If you want, add some chopped pecans. Using a potato masher, mix until smooth.
- Scoop potato filling back into the skin, top with marshmallows, and cook at 350°f for 5 minutes or until marshmallows have melted to desire toastiness. Serve topped with chopped pecans if desired.
🥄 Equipment
Air Fryer
Chef knife
Mixing bowls
Potato masher
Large spoon
🥫Storage
Store any leftovers in an airtight container in the fridge up to 4 days.
📖 Variations
- Substitute maple syrup or honey for the brown sugar.
- For a flavor variation, Leave out the sugar substitute chili powder for the pumpkin spice. Then top the stuffed potatoes with taco seasoned ground beef or black beans, shredded cheddar cheese, diced red onion, fresh cilantro, bell pepper, or jalapeno pepper and sour cream.
💭 Tips
- For the perfect baked sweet potato, follow the following cook time for potato sizes. Always test with a fork or knife, if it pierces the potato easily, it is done.
- Small potato: 30 minutes
- Medium potato: 40 minutes
- Large potato: 45 minutes
📚 Related Recipes
These Air Fryer Baked Potatoes are a super simple side dish recipe!
Air Fryer Stuffed Peppers are an easy and delicious main dish that satisfies.
Sweet Potato Stacks are another great side dish the family will love.
Dessert is great when made with sweet potatoes also, be sure to make this Southern Sweet Potato Pie for your next holiday gathering.
🍽 Serve with...
Serve as a side dish to any main protein, they go great with roasted turkey or chicken breast, beef roast.
🏫 The last word
There are so many different ways you can make a baked sweet potato. Once you have the air fryer method for cooking, the sky's the limit for how you stuff them!
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Stuffed Sweet Potatoes {Air Fryer Recipe}
Equipment
- Large spoon
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Ingredients
- 3 large or 6 small sweet potatoes
- ¼ cup brown sugar
- ¼ cup butter
- ½ teaspoon pumpkin spice
- ½ teaspoon salt , optional
- ½ cup Mini marshmallows for topping
- ¼ cup chopped pecans
Instructions
- Wash and dry sweet potatoes, removing any blemishes if necessary.
- Prepare sweet potatoes for air frying by piercing potatoes with a fork or knife 2-3 times in the center of the potato.
- Spritz the outside of the potato with cooking spray or rub the outside of the potato with a little bit of olive oil and season with salt and pepper if desired.
- Place potatoes in the air fryer basket and air fry at 370°f for 45 minutes, or until potatoes are fork tender. Cool completely.
- Once cooled, slice open the potatoes along the top in a diagonal line. Scoop out the inside pulp leaving the skin intact.
- Place the the potato pulp, butter, brown sugar, salt, and pumpkin pie spice in a medium bowl. If you want, add some chopped pecans. Using a potato masher, mix until smooth.
- Scoop potato filling back into the skin, top with marshmallows, and cook at 350°f for 5 minutes or until marshmallows have melted to desire toastiness.
- Serve topped with chopped pecans if desired.
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