Air Fryer Hasselback Sweet Potatoes

Hasselback sweet potatoes on serving plate sitting on a large wooden board and garnished with fresh rosemary sprigs.

Air Fryer Hasselback Sweet Potatoes

These easy Air Fryer Hasselback Sweet Potatoes are seasoned with garlic, rosemary and cumin. Baked until irresistibly crisp yet tender, they're a sophisticated addition to any gathering.

Course Appetizer, Side Dish

Cuisine American

Keyword baked potatoes, hasselback

Prep Time 15

Cook Time 45

Total Time 1

Servings serves

Calories 271kcal

Author Samantha Pickthall

Equipment

1 Air Fryer

Ingredients

1/4 cup extra virgin olive oil
3 cloves fresh garlic, peeled and minced
1 Tbsp fresh rosemary, roughly chopped
1 tsp ground cumin
Salt and pepper, to season
3 medium (1kg or 2 1/2 lbs) sweet potatoes, cleaned

US Customary - Metric

Instructions

In a small mixing bowl, combine olive oil, minced garlic, chopped rosemary and cumin. Season with salt snd pepper. Whisk until well combined. Set aside while you prepare your potatoes.
Cut the sweet potatoes widthways into fan-like cuts, about 3mm-4mm in thickness, do not cut all the way through.
Place potatoes on a baking sheet.
Generously brush the oil glaze over each potato and between the cuts, leaving a little of the glaze in the bowl to brush over the cooked potatoes.
Place potatoes in the air fryer basket. Tip: For best results, don’t overcrowd basket if potatoes are too large, cook them in batches.
Bake at 400ºF (200ºC) for 25-45 minutes depending on the size of your potatoes, until crispy, golden, and soft on the inside. Tip: Poke a sharp pointed knife or fork into the middle of the potatoes, through one of the cuts to check for doneness.
Remove from basket and brush remaining oil glaze you kept aside over each potato.
Serve immediately and enjoy!

Oven Method

Preheat Oven: To 400°F (200°C) fan-forced. Grease a baking sheet with oil or butter or line it with parchment paper.
Prep the Potatoes: As per the recipe instructions above. Place them on your prepared baking sheet.
Bake: For 50 minutes - 1 hour, until soft on the inside, depending on the size of your sweet potatoes.
Brush: After baking, brush remaining oil glaze you kept aside over each potato for that extra oomph in flavor and sheen.

Notes

Cut Potatoes Slowly: Take it slow, no need to rush when cutting your potatoes into fan-like slices. Be careful not to cut all the way through to the bottom.

Rotate: Some air fryers have hot spots. Rotate your potatoes halfway through air frying for even cooking.

Store: Place leftover cooked sweet potatoes in a sealed container and refrigerate for up to 3-4 days.

Air Fryer Reheating: Warm up at 350ºF (175ºC) for 10-20 minutes until heated through. Cover with foil to prevent excessive browning.

Oven Reheating: Preheat oven to 350ºF (175ºC). Bake for 10-20 minutes or until warmed. Cover with foil if needed to prevent potential burning.

Microwave Reheating: Position potatoes on a microwave-safe dish and heat in 30-second intervals until heated, monitoring carefully to prevent overcooking.

Make ahead of time: Day before, mix your oil glaze ingredients as per the recipe and store it in a sealed jar in the fridge. Slice potatoes, wrap them tightly in plastic wrap and foil and refrigerate. Day of cooking, preheat your oven to 400ºF (200ºC) skip if you're using an air fryer. Unwrap the potatoes, brush them with the pre-made glaze, and cook as per the recipe instructions. Remember to add a bit more cooking time as your spuds are coming straight from the fridge.

Nutrition