These stuffed sweet potatoes are the perfect holiday side dish. Try preparing them ahead of time in the morning and then bake just before serving.
Ingredients
- 2 medium sweet potatoes
- 1 teaspoon olive oil
- 1 cup cooked chopped spinach, drained
- 1 cup shredded cheddar cheese, divided
- 2 cooked bacon strips, crumbled
- 1 green onion, chopped
- 1/4 cup fresh cranberries, coarsely chopped
- 1/3 cup chopped pecans, toasted
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Directions
- Preheat air fryer to 400°. Brush potatoes with oil. Place on tray in air-fryer basket. Cook until potatoes are tender, 30-40 minutes; cool slightly.
- Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell. In a large bowl, mash the potato pulp; stir in spinach, 3/4 cup cheese, bacon, onion, cranberries, pecans, butter, salt and pepper. Spoon into potato shells, mounding slightly.
- Reduce heat to 360º. Place potato halves, cut side up, on tray in air-fryer basket. Cook 10 minutes. Sprinkle with remaining 1/4 cup cheese; cook until cheese is melted, 1-2 minutes.
