Charred Sweet Potatoes With Smoked Salt And Honey
Charred Sweet Potatoes With Smoked Salt And Honey
Sweet potatoes might be my favorite vegetable ever, so I’m always excited to find new ways to cook them. I love lightly charring their skins to offset their sweetness with smokiness and a pleasant bitterness, and the air fryer does the job remarkably well. I use small sweet potatoes so they cook through really quickly by the time the skin is crisp and blistered. A drizzle of honey imbued with smoked paprika rounds out the smoky-sweet dynamic.
Ingrediënten
- 4 small sweet potatoes scrubbed clean (3 ounces each)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons honey
- ½ teaspoon smoked paprika
- Smoked or regular sea salt for serving
Instructies
- In a bowl, toss together the sweet potatoes and olive oil, season with kosher salt and pepper, and toss again to coat evenly.
- Transfer the sweet potatoes to the air fryer and cook at 375°F, flipping halfway through, until tender on the inside and the skins are crisp and slightly blistered, about 20 minutes.
- Meanwhile, in a small bowl, mix together the honey and smoked paprika.
- When the potatoes are done, split them down the middle like a baked potato and lightly press the ends toward the middle to expose the flesh.
- Transfer to plates, drizzle with the paprika honey, and sprinkle with the smoked salt before serving.
