Sweet Potato Jackets, Air‑Fried, with Creamy Tahini‑Yogurt Sauce and Crispy Curry Leaves

• sweet potato↗2
• olive oil↗1 tbsp

  plus 2 tsp

• garlic clove↗1 маленька
• Greek yogurt↗150 g
• tahini↗3 tbsp
• lemon↗1

  zest and juice

• maple syrup↗1 tbsp
• curry leaves↗5 g
• cilantro↗жменя

  finely chopped

• chilies

  chili slices

Step-by-step instructions

1. 1

   If your air fryer has a preheat function, preheat it to 200 °C. Prick the sweet potatoes with a sharp knife in several places, then brush them with 1 tbsp olive oil, and season with salt and freshly ground black pepper. Mix 1 tsp olive oil with the minced garlic, add salt and pepper, drizzle this mixture over the sweet potatoes and wrap them in foil. Place the sweet potatoes and garlic in the air fryer basket and cook for 35 minutes. Then remove the garlic, let it cool slightly, and return the sweet potatoes to the device for another 15 minutes, until a fork easily pierces the center.

2. 2

   While the sweet potatoes are baking, place the Greek yogurt in a small bowl, add 3 tbsp tahini, the lemon zest and juice, 1 tbsp maple syrup, salt and pepper. Mix well until a smooth creamy mixture forms. When the garlic has cooled, squeeze it into the sauce and mix again thoroughly.

3. 3

   In a separate bowl, combine the curry leaves, 1 tsp olive oil and a pinch of salt. Massage with your hands until the leaves are evenly coated with oil. Place them in the air fryer basket, top with a small heat‑proof plate turned upside down to allow free air circulation. Cook for 5‑6 minutes at 200 °C, until the leaves become crispy. Carefully remove them with tongs or gloves.

4. 4

   Cut the cooked sweet potatoes in half and fluff the flesh with a fork. Spoon the yogurt‑tahini sauce onto each half, sprinkle with the crispy curry leaves, finely chopped cilantro and chili slices.