Description
Tender and charred sweet potatoes served with a creamy and peppery sriracha mayonnaise.
Ingredients
Units
Scale
- 1 pound sweet potatoes, peeled, and chopped into 1/2-inch pieces.
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- 2 tablespoons sriracha sauce
- 4 tablespoons mayonnaise
- 1 teaspoon miso paste
- 1/2 teaspoon plain rice vinegar
Instructions
- Put the sweet potatoes in a bowl and add the olive oil. Toss to coat each piece evenly and season with a little salt and pepper.
- Turn the air fryer on at 400ºF.
- Brush the bottom of the air fryer basket with a little olive oil. This is to ensure that the sweet potatoes won’t stick to the basket.
- Add the sweet potatoes to the basket in one single layer, if possible. Otherwise, do this in batches.
- Air fry the sweet potatoes for 10 minutes and flip them. Air fry for 10 more minutes and check on the texture. If the potatoes are tender, they are ready to be served. Otherwise, air fry for an additional 5 minutes (and another 5 minutes, if necessary).
- Turn the air fryer off and transfer the sweet potatoes to a serving plate.
- Mix the sriracha sauce, mayonnaise, miso paste, and rice vinegar in a bowl, until smooth. Serve as a dipping sauce with the sweet potatoes.
Notes
Save the sweet potatoes and sriracha mayonnaise in separate containers. The sweet potatoes should be good for up to 3 days, while the mayonnaise should last for up to 10 days.
Nutrition
- Serving Size: 1 side
- Calories: 256
- Sugar: 7.6g
- Sodium: 434.1mg
- Fat: 13g
- Saturated Fat: 1.8g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 32.9g
- Fiber: 4.9g
- Protein: 2.9g
- Cholesterol: 6.6mg
