Set it to 400°F (or 200°C if you roll with metric). While it’s heating up, give your sweet potato a good scrub and pat it dry. Then, using a fork, poke a few holes around it this helps steam escape and gives you that fluffy interior we’re after.
In a small bowl or directly on the sweet potato (because fewer dishes = more joy), rub that little guy down with olive oil, paprika, dried basil, salt, and pepper. Make sure it’s nicely coated you want those flavors in every bite.
Pop it in the air fryer basket and let it cook for 30 to 40 minutes. Timing might vary depending on the size of your sweet potato and your specific air fryer model, so start checking around the 30-minute mark. You’re looking for a crispy skin and a tender, fork-friendly inside.Pro tip: If the skin starts getting too crispy before the inside is done, loosely cover the sweet potato with a small piece of foil for the last few minutes of cooking. Once it’s cooked, let it cool for a few minutes this gives you time to prep your Greek yogurt topping and prevents burnt fingers (been there, done that). Slice the sweet potato in half lengthwise to create those “jackets.”
Spoon a generous dollop of Greek yogurt on each half. Sprinkle a little extra salt, pepper, and basil on top if you’re feeling fancy. And just like that you’ve got a meal that feels both nourishing and a tiny bit luxurious.
