Scrub sweet potatoes clean and dry with a towel. Poke each sweet potato all over with a fork (about a dozen pokes each). Rub with olive oil and sprinkle with salt and pepper if using.
Place sweet potatoes in the basket of the air fryer, leaving space between them.
Place the basket in the air fryer and turn it to 370˚F**. Bake for 35-40 minutes, or until cooked through, flipping after 20 minutes.
Serve with optional toppings if desired.
Notes
*I used ½ Tablespoon oil and ½ teaspoon salt. The shape and size of the potatoes may mean you use slightly more or less. **No need to preheat the air fryer.
Nutrition calculated with out optional toppings.
Be sure to leave space between sweet potatoes so the air can circulate around each for even cooking.
Refrigerate leftovers in a covered container for 3-4 days.
Reheat in the air fryer, or quickly in the microwave.