Air Fryer Scalloped Sweet Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 536
- Total Fat
- 40
- Saturated Fat
- 22
- Carbohydrates
- 40
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 8
- Cholesterol
- 127
- Sodium
- 645
- Total: 1 hr 10 min
- Active: 15 min
Ingredients
1 1/2 cups heavy cream
1 teaspoon fresh thyme, finely chopped
Pinch of cayenne pepper
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 1/2 pounds medium sweet potatoes (about 3), peeled
3 tablespoons freshly grated Parmesan
2 tablespoons panko breadcrumbs
2 tablespoons chopped pecans
2 teaspoons olive oil
1 tablespoon finely chopped chives
Directions
Special equipment:
a mandoline or vegetable slicer; a 6-quart air fryer; a 7-inch nonstick cake pan- Put the cream, thyme, cayenne, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, and cook for 1 minute; turn off the heat.
- Thinly slice the sweet potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange a third of the potato slices in a single, overlapping layer in a 7-inch nonstick cake pan (see Cook's Note). Spoon over a third of the cream mixture, then sprinkle with a pinch of salt and 1 tablespoon of the Parmesan. Repeat with another third of the slices, third of the cream mixture, a pinch of salt and 1 tablespoon Parmesan. Finish with the remaining slices and cream, another pinch of salt and the remaining 1 tablespoon Parmesan.
- Cover the cake pan tightly with foil and place in the basket of a 6-quart air fryer. Air fry at 400 degrees F until the potatoes are tender and easily pierced with a knife and the cream mixture is bubbling along the sides, about 45 minutes.
- Meanwhile, mix the panko, pecans and olive oil in a small bowl. Remove the foil from the cake pan and sprinkle over the panko mixture. Return to the air fryer basket and air fry at 400 degrees F until golden brown, 3 to 4 minutes. Let rest for 5 minutes, then top with the chopped chives.
Cook’s Note
If you do not have a nonstick cake pan, make sure to grease the pan with 1 tablespoon of butter before assembling.