Description: Food Network Kitchen's Healthy Air Fryer Twice Baked Sweet Potato with Black Beans.
Recipe courtesy of Sarah Holden for Food Network Kitchen

Healthy Air Fryer Twice Baked Sweet Potato with Black Beans

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: 4 servings
Using an air fryer to cook this healthy Southwest twist on a twice-baked potato ensures delicious crispy skin and creamy filling. These sweet potatoes are also great to make ahead of time; refrigerate after scooping and filling, and then when you are ready to serve just add a couple minutes onto the second cook in the air fryer.



Special equipment:
a 6-quart air fryer
  1. Toss the sweet potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated. Add the potatoes to a 6-quart air fryer and cook at 380 degrees F, flipping halfway through, until crispy on the outside and tender on the inside, about 40 minutes (see Cook’s Note). Let cool slightly.
  2. Use a paring knife to trim the top off the potatoes lengthwise, then carefully scoop out the flesh, leaving a 1/2-inch border. Your potatoes should look like little boats. Place the scooped flesh and any flesh trimmed off the top in a medium bowl and mash it with the yogurt, butter, lime juice, chili powder, garlic powder, cumin, 1 teaspoon salt and a couple grinds of pepper until smooth. Fold in the black beans and 1/2 cup of the shredded cheese. Spoon the filling into the sweet potato shells, creating a heaping mound in each, and top with the remaining 3 tablespoons cheese. Cook in the air fryer at 380 degrees F until the cheese is melted, 6 to 8 minutes.
  3. Top the sweet potatoes with the diced avocado and sliced scallion greens and drizzle with some hot sauce and/or honey if using.

Cook’s Note

Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide.