Air fryer loaded sweet potato fries

Air fryer loaded sweet potato fries

Cooking sweet potato in an air fryer is an energy efficient way to get perfectly crisp fries. Load them up with a black bean and jalapeño topping and you have a Tex-Mex-style dish that just happens to be vegan, too.

Air fryer loaded sweet potato fries

Find more air fryer recipes, from meatballs to jacket potatoes, here.

  • Serves icon Serves 4 as a side (or 2 as a main)
  • Time icon Hands-on time 10 min, air frying time 16 min

Cooking sweet potato in an air fryer is an energy efficient way to get perfectly crisp fries. Load them up with a black bean and jalapeño topping and you have a Tex-Mex-style dish that just happens to be vegan, too.

Find more air fryer recipes, from meatballs to jacket potatoes, here.

Nutrition: per serving

Calories
290kcals
Fat
5.8g (0.9g saturated)
Protein
13g
Carbohydrates
40g (19g sugars)
Fibre
12g
Salt
0.7g

Ingredients

  • 4 sweet potatoes (about 600g), scrubbed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 150g silken tofu
  • Handful coriander, leaves picked and stems finely chopped
  • 20g pickled sliced jalapeños, drained
  • 1 lime
  • 400g tin or 325g jar black beans, drained
  • 200g tomatoes, finely chopped
  • 1 small red onion, finely chopped
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Method

  1. Heat the airfryer to 200°C. Cut the sweet potatoes into 1cm thick chips, then put in a bowl with the cumin, paprika and oil. Season with salt and toss to coat in the spices. Cook in the airfryer for 12 minutes (do this in batches if you have a small airfryer, for maximum crispness – but you’ll lose some energy efficiency).
  2. Meanwhile, put the tofu, the coriander stems and half the leaves, and most of the jalapeños in a blender. Zest in the lime, then whizz to a smooth green sauce and season with a pinch of salt. Cut the zested lime into wedges and set aside.
  3. Once all the sweet potato fries are cooked and out of the airfryer, put a sheet of baking paper into the machine, large enough so it comes up the sides too. Spread the fries on top, then scatter with the black beans, tomatoes and onion. Season with salt, then cook in the airfryer for 4 minutes.
  4. Lift out the fries onto a serving tray or platter using the paper. Drizzle with the green sauce, then top with the remaining jalapeños and coriander leaves. Serve in the centre of the table with lime wedges so everyone can dig in.

Nutrition

Calories
290kcals
Fat
5.8g (0.9g saturated)
Protein
13g
Carbohydrates
40g (19g sugars)
Fibre
12g
Salt
0.7g

delicious. tips

  1. An airfryer is like a small oven – it uses less energy, heats up quickly and cooks quickly. It cooks in less time than a large oven and draws less power, so it saves energy in two ways. It’s good for smaller amounts of food. It’s worth noting, though, that if you have a very small airfryer and need to cook the fries in 2 batches, you won’t be saving so much energy.

    There’s no need to peel sweet potatoes when making fries – just give them a good scrub before chopping.

  2. Silken tofu is great for creating creamy, mayo-like sauces – it doesn’t have much flavour of its own, so it’ll absorb anything you whizz it up with. Try mixing any leftovers with crushed garlic and salt for an instant aioli-like vegan dip.

    No airfryer? Just bake the sweet potatoes in a (small)180°C fan/gas 6 oven for 25 minutes, then give them another 5 minutes when the toppings go on.

Buy ingredients online

Recipe By

Emily Gussin

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