Air-Fried Loaded Sweet Potatoes with Chili Con Carne

Instructions

• 1

  Insert the oven rack into position 2 Down. Set the oven to Air Fry, Super Convection, 400°F, for 1 hour and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Line the roasting pan with foil, place the broiling rack in the pan. Place the sweet potatoes on the rack, pierce each sweet potato with a fork 6 times. Brush all over with the olive oil.

• 3

  Once preheated, place the sweet potatoes in the oven and air fry for 1 hour. When the oven signals, turn the sweet potatoes and continue cooking. Meanwhile, continue to the next step.

• 4

  To make the chili con carne, heat a medium saucepan over high heat. Add the canola oil and yellow onion and cook, stirring occasionally for 3 minutes, or until softened. Add the garlic, spices and salt and continue cooking for 1 minute, or until fragrant. Add the ground beef, cook stirring until browned. Add the canned tomatoes and stock and bring to a boil. Reduce the heat to low and simmer, stirring occasionally for 10 minutes, or until the liquid has reduced and thickened slightly.

• 5

  The sweet potatoes should be tender when pierced with the tip of a knife. If not, press A Bit More.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 6

  Remove the broiling rack and return the potatoes to the pan. When cool enough to handle, cut down the center of the potatoes, without cutting all the way through. Press the side to loosen the skin. Using a fork break up the flesh a little and open out.

• 7

  Sprinkle each potato with half the cheese. Top with the chili con carne and remaining cheese.

• 8

  With the oven still in the Air Fry function, adjust the time to 3 minutes and press Start. When the oven signals, place the pan in the oven and air fry for 3 minutes. When the oven signals halfway through cooking, check the sweet potatoes and rotate the pan if necessary. Meanwhile, continue to the next step.

• 9

  To make the tomato salad, place the tomatoes, salt, lime juice and olive oil in a bowl. Add the green onion and cilantro and stir to combine.

• 10

  The sweet potatoes are ready when the cheese has melted. If not, press A Bit More.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 11

  Serve the sweet potatoes topped with a dollop of sour cream, the zesty tomato salad and spicy jalapeño.