These irresistible Mexican sweet potatoes from the air fryer deliver restaurant-worthy flavor in just 45 minutes. With their perfectly crispy exterior and tender, spice-infused center, they make an impressive yet healthy side dish that’s packed with nutrients.
Each serving provides a whopping 32,445 IU of Vitamin A while keeping calories reasonable at just 315 kcal. The best part? You only need 5 minutes of prep time before your air fryer works its magic.
Ingredients for Fresh Mexican-Style Sweet Potatoes
- Sweet Potatoes: 4 medium ones, perfect for air frying
- Avocado Oil: 1 tablespoon, helps achieve golden skin
- Tomatoes: 1 cup diced, select ripe ones
- Black Beans: 1 cup, ensure they’re well-rinsed
- Corn Kernels: 1/2 cup frozen, adds natural sweetness
- Red Onion: 1/4 cup diced, brings zesty crunch
- Jalapeño: 1 fresh, seeds removed, adjust to heat preference
- Cilantro: 2 tablespoons fresh chopped, for authentic flavor
- Kosher Salt: 1/2 teaspoon for seasoning
- Lime: 1 fresh, juiced
- Hot Sauce: To taste, optional for extra kick
Step-by-Step Preparation
- Potato Prep: Pierce sweet potatoes with fork, coat with avocado oil
- Air Frying: Set to 400°F, cook 35-40 minutes until tender when pierced
- Salsa Making: Combine tomatoes, beans, corn, onion, jalapeño, cilantro in bowl
- Seasoning: Add lime juice and salt to salsa, mix well
- Resting: Cover salsa, let chill in refrigerator
- Assembly: Split potatoes, top with chilled salsa, finish with hot sauce if desired
Cooking Tips for Perfect Air Fryer Sweet Potatoes
Want extra crispy skin on your sweet potatoes? Pat them completely dry before adding the oil. For even cooking, try to pick sweet potatoes that are similar in size. If you hear any popping sounds while cooking, don’t worry – that’s just the steam escaping through the fork holes!
Quick Swaps & Substitutions
No avocado oil? Any high-heat oil like coconut or vegetable oil works great. You can swap black beans for pinto beans, or try roasted peppers instead of fresh jalapeños for less heat. Out of fresh cilantro? Use parsley, or skip the herbs altogether – your salsa will still taste amazing!
Make It Your Own
Love cheese? Add some crumbled queso fresco or shredded cheddar on top. For extra protein, try a dollop of Greek yogurt instead of sour cream. Want more crunch? Sprinkle on some toasted pepitas or crushed tortilla chips. You can also mash the sweet potato filling and mix in the salsa for a different texture.
Storage & Leftovers
Keep leftover cooked sweet potatoes in the fridge for up to 4 days. Store the salsa separately – it stays fresh for about 2-3 days. To reheat, pop the potatoes back in the air fryer for 3-4 minutes at 350°F, or microwave until warm. The salsa tastes even better the next day after the flavors have mixed together!
Mexican Sweet Potatoes in the Air Fryer
Equipment
- Air Fryer
- Mixing Bowl
Ingredients
For Sweet Potatoes
- 4 medium Sweet Potatoes
- 1 tbsp Avocado Oil
For Salsa
- 1 cup Tomato diced
- 1 cup Black Beans drained and rinsed
- 1/2 cup Corn Kernels frozen
- 1/4 cup Red Onion diced
- 1 whole Jalapeño Pepper diced, seeds removed
- 2 tbsp Fresh Cilantro finely chopped
- 1/2 tsp Kosher Salt
- 1 whole Lime juiced
- Hot Sauce to taste
Instructions
- Pierce the sweet potatoes a few times with a fork, then place them in the basket of the air fryer. Rub with avocado oil.
- Air fry at 400 degrees F for 35-40 minutes, or until tender.
- While potatoes are cooking, make the salsa. In a mixing bowl, add tomato, beans, corn, onion, jalapeño, cilantro, lime juice, and kosher salt. Stir to combine, cover, and refrigerate until ready to use.
- Split open cooked potatoes and serve filled with black beans salsa. Top with hot sauce if desired.
