You’ll Need
For the Sweet Potato Skins
4 medium sweet potatoes
1 tbsp olive oil
Sea salt
For the Filling
40g butter
2 tbsp maple syrup
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp vanilla extract
Pinch of sea salt
Topping
24 mini marshmallows
40g chopped pecans
Maple Butter Drizzle
20g melted butter
1 tbsp maple syrup
Optional but Dangerous
Crumbled streaky bacon
Whipped cinnamon butter
Extra toasted pecans
Vanilla ice cream if you're serving them as dessert
Method
Preheat your air fryer to 200°C.
Rub the sweet potatoes with olive oil and a little sea salt.
Air fry for 35–40 minutes, turning halfway, until completely tender.
Leave to cool for 5 minutes, then cut each potato in half lengthways.
Scoop most of the flesh into a bowl, leaving a sturdy shell around each skin.
Mash the sweet potato with the butter, maple syrup, cinnamon, nutmeg, vanilla and a pinch of salt until smooth.
Spoon the mixture back into each potato skin, creating generous mounds.
Scatter over the chopped pecans, then top with the mini marshmallows.
Return the skins to the air fryer at 180°C for 5–7 minutes, until the marshmallows are puffed, golden and lightly toasted.
Mix the melted butter with the maple syrup and drizzle generously over the finished skins.
Serve immediately while the marshmallows are still soft and gloriously gooey.