Loaded Sweet Potato Wedges

Cuisinart original

A southwestern twist for the sweet potato offers a good flavor balance between savory and sweet.


Makes about 3 to 4 servings



      nonstick cooking spray
1   large, sweet potato or yam, about 12 to 13 ounces
      olive oil, for spaying or brushing
 ½  cup black beans, drained
3    tablespoons chopped green chiles
½   cup shredded sharp Cheddar cheese
1    green onion, cut into ¼-inch slices
½   ripe avocado, diced
      cilantro, chopped
      sour cream, for garnish and serving

Nutritional information

Nutritional information per serving (based on 4 servings): Calories 212 (30% from fat) carb. 31g • pro. 7g • fat 7g • sat. fat 3g chol. 15mg • sod. 181mg • calc. 137mg • fiber 6g


  1. Place the AirFryer Basket onto the Baking Pan lined with foil and coat with nonstick spray. Reserve.
  2. Cut the sweet potato in half in the middle to create 2 equal parts. Then cut each half into ¼-inch wedges, similar to a steak fry cut. Place the wedges onto the prepared basket. Spray or brush liberally with olive oil. Put into the oven in the upper rack position. Set to AirFry at 400°F. Cook for about 12 minutes, until golden and cooked through.
  3. Once the potatoes are cooked, transfer from the AirFryer Basket to the lined Baking Pan. Evenly layer with the black beans, green chiles and Cheddar. Return to the oven and set to Broil at 450°F. Cook for about 5 minutes, until the cheese is melted and bubbling.
  4. Sprinkle with the sliced green onions, diced avocado and chopped cilantro. Serve immediately with sour cream on the side.

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