These stuffed sweet potatoes make a perfect holiday side dish. To save time, prepare them in the morning, then refrigerate after stuffing. Finish baking them in the air fryer just before serving.
PREP: 20 MIN.
COOK: 45 MIN.
MAKES: 4 SERVINGS
- 2 medium sweet potatoes
- 1 tsp. olive oil
- 1 cup cooked chopped spinach, drained
- 1 cup shredded cheddar cheese, divided
- 2 cooked bacon strips, crumbled
- 1 green onion, chopped
- ¼ cup fresh cranberries, coarsely chopped
- ⅓ cup chopped pecans, toasted
- 2 Tbsp. butter
- ¼ tsp. kosher salt
- ¼ tsp. pepper
1. Preheat air fryer to 400°. Brush potatoes with oil. Place on tray in air-fryer basket. Cook until the potatoes are tender, 30-40 minutes; cool slightly.
2. Cut potatoes in half lengthwise. Scoop out pulp, leaving a ¼-in.-thick shell. In a large bowl, mash the potato pulp; stir in spinach, ¾ cup cheese, bacon, onion, cranberries, pecans, butter, salt and pepper. Spoon into potato shells, mounding mixture slightly.
3. Reduce heat to 360°. Place potato halves, cut side up, on tray in air-fryer basket. Cook 10 minutes. Sprinkle with remaining ¼ cup cheese; cook until cheese is melted, 1-2 minutes.
1 stuffed potato half: 376 cal., 25g fat (10g sat. fat), 49mg chol., 489mg sod., 28g carb. (10g sugars, 5g fiber), 12g pro.
