This post was created in partnership with Ninja and I received a complimentary product but all opinions in this post are my own.

Some days I forget that healthy carbs are so important in our diet, too. Today, I was in my basement and saw three bushels of sweet potatoes that we harvested from our garden last fall. My husband had wrapped each sweet potato individually in newspaper and packed them in crates. They are still as nice as when we first harvested them. I decided to try something different with them. Roasted Potato Skins were a former treat for our family and sweet potatoes worked wonderful for a healthy option. They were a hit with our family and I hope you will enjoy them, too. The Air-Fry Crisping with the Ninja^® Foodi™ Pressure Cooker created a caramelizing crispness to these sweet potatoes.

Sweet Potato Skins THM-E

• 2 pounds small sweet potatoes
• 1 tablespoon butter, melted
• garlic powder
• Seasoned salt or any of the seasoning listed below
• 2 tablespoons Parmesan Cheese, optional

Scrub sweet potatoes. Pressure cook sweet potatoes in the Ninja^® Foodi™ Pressure Cooker for 6 minutes following manufacturer’s instructions. Release the pressure manually. Remove potatoes and lay on a platter to cool. When completely cooled, cut in half. Carefully scoop out the center leaving a 1/4 inch shell. Turn sweet potatoes with the shell side up. Brush lightly with butter. Sprinkle with garlic powder and season salt. Turn shells over and brus insides with butter and sprinkle with garlic powder and season salt. Lay 1/2 of the sweet potatoes in a single layer with the skin side up in the fryer basket. *Set Ninja^® Foodi™ Pressure Cooker to Air-fry following manufacturers instructions. Set timer for 10 minutes. After the sweet potatoes skins have roasted for 10 minutes, open Foodie and turn them. Set the timer for 10 minutes, close lid, and continue roasting the sweet potatoes skins. Turn off Foodie and remove the roasted sweet potatoes. Sprinkle with parmesan cheese. Repeat from * with the remaining sweet potato skins. Serves 4.

There will be approximately 17 grams of fat for the entire recipe, 4.5 grams per serving. This is still within the guidelines for a THM E category. I have used either of these seasonings Cajun Seasoning or Farm Dust

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Air-Fried Sweet Potato Skins THM-E

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 26 minutes

Total Time 36 minutes

Servings 4

Author Glenda Groff

Ingredients

• 2 pounds small sweet potatoes
• 1 tablespoon butter melted
• garlic powder
• Seasoned salt
• 2 tablespoons Parmesan Cheese optional

Instructions

1. Scrub sweet potatoes. Pressure cook sweet potatoes in the Ninja Foodie for 6 minutes. Release the pressure manually. Remove potatoes and lay on a platter to cool. When completely cooled, cut in half. Carefully scoop out the center leaving a 1/4 inch shell. Turn sweet potatoes with the shell side up. Brush lightly with butter. Sprinkle with garlic powder and season salt. Turn shells over and brus insides with butter and sprinkle with garlic powder and season salt. Lay 1/2 of the sweet potatoes in a single layer with the skin side up in the fryer basket. *Set Ninja Foodie to Air-fry following manufacturers instructions. Set timer for 10 minutes. After the sweet potatoes skins have roasted for 10 minutes, open Foodie and turn them. Set the timer for 10 minutes, close lid, and continue roasting the sweet potatoes skins. Turn off Foodie and remove the roasted sweet potatoes. Sprinkle with parmesan cheese. Repeat from * with the remaining sweet potato skins. Serves 4. 

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