Air fryer recipe · Breakfast
Baked Stuffed Sweet Potato with Yogurt and Walnuts
Whole sweet potatoes air fried until creamy inside, then split open and topped with yogurt, honey and walnuts for a hearty morning bowl.
- 40 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 95kcal
- 1.9 gprotein
- 16.1 gcarbs
- 2.8 gfat
- 1.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- sweet potato2 medium
- yogurt1/2 cup
- honey2 tbsp
- chopped walnuts2 tbsp
- cinnamon powder1/4 tsp
Method
Prep the potatoes
Wash the sweet potatoes well and prick each one all over with a fork. The holes let steam escape as they bake, which stops them bursting and helps the inside cook soft and fluffy.
Arrange
Place the sweet potatoes straight in the basket in a single layer with space around each one. Room between them lets hot air circle the whole potato so they roast evenly rather than steaming in a huddle.
Cook
Air fry at 190°C for 20 min, then turn each potato over. Turning halfway browns the skin evenly on all sides and stops the base, which sits against the basket, from scorching or drying out.
Air Fry
Air fry at 190°C for 15 min until a knife slides in easily. Split each one open, fluff the flesh with a fork, and top with the yogurt, honey and walnuts. Fluffing lets the toppings sink in rather than sit on top.
