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...

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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.

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
Directions :

  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.

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