These stuffed sweet potatoes are the perfect holiday side dish. Try preparing them ahead of time in the morning and then bake just before serving. —Joan Hallford, North Richland Hills, Texas
Air Fryer Cook Times
Ingredients
- 2 medium sweet potatoes
- 1 teaspoon olive oil
- 1 cup cooked chopped spinach, drained
- 1 cup shredded cheddar cheese, divided
- 2 cooked bacon strips, crumbled
- 1 green onion, chopped
- 1/4 cup fresh cranberries, coarsely chopped
- 1/3 cup chopped pecans, toasted
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Directions
- Preheat air fryer to 400°. Brush potatoes with oil. Place on tray in air-fryer basket. Cook until potatoes are tender, 30-40 minutes; cool slightly.
- Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell. In a large bowl, mash the potato pulp; stir in spinach, 3/4 cup cheese, bacon, onion, cranberries, pecans, butter, salt and pepper. Spoon into potato shells, mounding slightly.
- Reduce heat to 360º. Place potato halves, cut side up, on tray in air-fryer basket. Cook 10 minutes. Sprinkle with remaining 1/4 cup cheese; cook until cheese is melted, 1-2 minutes.
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