Air Fryer Japanese Sweet Potato
Why this recipe works
- Crisp skin, fluffy centre: Air-frying at 200°C (390°F) helps the skin crisp while the centre cooks through until tender and light.
- Simple ingredients: Salt, butter, and sesame seeds are enough to highlight the natural sweetness of Japanese sweet potato.
- Easy to judge: The potato is ready when a knife slides into the centre without resistance, making doneness straightforward to check.
Get the most out of this recipe
Timing notes
- Rest before splitting: Let the cooked sweet potatoes sit for 3 to 5 minutes before opening; this helps the centre settle into a fluffier texture.
- Best served hot: Add the butter and sesame seeds just before serving so the butter melts into the potato and the skin stays crisp.
Texture tips
- Finish gently if needed: If the skin is crisp before the centre is fully tender, reduce the air fryer to 180°C (355°F) and continue cooking briefly to avoid over-browning.
- Open for a lighter centre: After resting, lightly squeeze the ends before splitting to loosen the flesh and create a softer, fluffier middle.
Ingredient notes
- Choose Japanese sweet potatoes if possible: Japanese varieties have a dense, sweet flesh that becomes especially fluffy when roasted or air-fried.
- Dry the skins well: Moisture on the surface can soften the skin, so dry the potatoes thoroughly after scrubbing.
Make-ahead tips
- Reheat before finishing: Reheat chilled potatoes in the air fryer at 180°C (355°F) until piping hot, then add the butter and sesame seeds afterwards.
- Freeze without toppings: Cooked sweet potatoes can be frozen once cooled; leave off the butter until after reheating for the best texture.
Equipment you'll need
Ingredients
Instructions
- Scrub the sweet potatoes well and dry them thoroughly. Prick each one 6 to 8 times with the tip of a knife, then rub all over with the fine sea salt.
- Heat the air fryer to 200°C (390°F). Air-fry the sweet potatoes for 35 to 45 minutes, turning halfway through, until the skins are crisp and a knife slides into the centre with no resistance.
- Split each sweet potato lengthways and add a little butter to the hot centre so it melts. Sprinkle with the black sesame seeds and serve straight away.
Recipe notes
Tips
- If the skins are crisp but the centres are not fully tender, lower the air fryer to 180°C (355°F) and cook for a further 5 to 10 minutes to finish gently without over-browning.
- For the fluffiest texture, let the sweet potatoes sit for 3 to 5 minutes after cooking before splitting, then lightly squeeze the ends to open them up.
Substitutions
- Replace Butter with plant-based-butter for a dairy-free finish.
- Replace Black sesame seeds with toasted-sesame-seeds for a milder sesame flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then chill in an airtight container. Reheat in the air fryer at 180°C (355°F) for 8 to 12 minutes until piping hot and the skin re-crisps; add the butter and black sesame seeds after reheating. Freeze cooled potatoes (without butter) for up to 2 months and reheat from defrosted.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (5min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Milk Sesame
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