Air Fryer Mashed Sweet Potatoes
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Air Fryer Mashed Sweet Potatoes give you the crispy, caramelized top you love without turning on the oven. The sweet potatoes stay creamy underneath, while caramelized onions and Parmesan crisp up golden on top. Butter and fresh rosemary make each bite rich and aromatic. They disappear faster than plain mashed potatoes.
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I make this side dish for holiday dinners like Thanksgiving and Christmas because it looks impressive but comes together easily. It’s also great for weeknight meals and potlucks since it’s kid-friendly, reheats beautifully, and tastes just as good the next day. It keeps in the fridge for 3 days or freezes for up to 1 month.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Mashed Sweet Potatoes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have these creamy and cheesy air fryer sweet potatoes ready in no time if you follow my simple steps from start to finish.
Caramelize the Onions
Heat olive oil in a large nonstick skillet like this one over medium heat. Add the sliced sweet onions and cook for 20 to 30 minutes, stirring every few minutes so they don’t burn. They’ll shrink down and turn soft and golden brown.
I like using this mandoline slicer because it makes quick work of slicing sweet onions evenly, so they cook evenly and turn perfectly soft and golden without any guesswork.
In the last minute, stir in the salt and maple syrup to give them a glossy, sweet finish. Set them aside while you work on the sweet potatoes.
Boil the Sweet Potatoes
Place the cubed sweet potatoes in a large stockpot like this and cover them with water, making sure the water level sits about 1 inch above the potatoes.
A vegetable peeler makes quick work of removing sweet potato skins smoothly, so I can get them cubed and into the pot faster without wasting any edible flesh.
Then I cut them with this sharp chef’s knife, which helps me get clean, even cubes that cook evenly, so I can move straight from prep to the pot without any hassle.
Bring everything to a boil over high heat, then reduce to medium and cook for 12 to 15 minutes, until a fork slides through them easily.
Infuse the Rosemary Butter
While the sweet potatoes cook, combine butter and chopped fresh rosemary in a small microwave-safe bowl. A small glass bowl like this one makes it easy for me to mix and microwave everything in one step, so the butter melts evenly without extra dishes or mess.
Microwave for 30 to 45 seconds until the butter melts completely, and let it sit for a few minutes so the rosemary flavor infuses into the butter.
Mash the Sweet Potatoes
Drain the sweet potatoes well and return them to the pot. I use this stainless steel colander because it makes quick work of draining the sweet potatoes thoroughly, so excess water doesn’t dilute the flavor when I return them to the pot.
Mash them with a potato masher or large fork until you reach your preferred texture. Some people like them smooth; others prefer a few lumps. I always reach for my potato ricer when I want ultra-smooth, fluffy mashed potatoes without any lumps, and it makes getting that perfect texture effortless every single time.
Stir in the rosemary butter, milk, and salt until everything’s creamy and well combined.
Assemble and Air Fry
Spoon the mashed sweet potatoes into a baking dish that fits in your air fryer. I use my ceramic baking dish for this step because it holds heat beautifully, fits perfectly in my air fryer, and gives the sweet potatoes a creamy center with lightly golden edges every time.
Top with the caramelized onions, spreading them evenly, then sprinkle the Parmesan cheese over everything.
Air fry at 350°F (180°C) for 5 minutes, or until the cheese bubbles, browns beautifully, and gets slightly crisp around the edges. I use this oven thermometer, which makes it easy for me to keep the air fryer at the exact temperature so the cheese bubbles evenly, browns beautifully, and crisps just right around the edges.
When the cheese turns gooey and softly golden, I pull the dish out of the air fryer, tuck a fresh rosemary sprig on top, and serve it warm straight from the baking dish. Serve and enjoy!
When I’m bringing this to a party or holiday table, I cover the baking dish with a stretchable silicone lid that grips tightly and stays put during the drive. If I need to portion it out ahead of time or carry individual servings, I use these BPA-free portable lidded containers so everything stacks neatly and reheats without fuss. To keep it hot until it hits the table, I slide it into my insulated casserole carrier, which is perfect for potlucks and buffet-style gatherings.
Ingredients
For the Onions:
- 1 cup sliced sweet onion
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 tablespoon maple syrup
For the Sweet Potatoes:
- 3 pounds sweet potatoes peeled and cubed
- ¼ cup butter
- 1 tablespoon fresh rosemary finely chopped
- ½ cup milk
- 2 teaspoons salt
- ½ cup grated Parmesan cheese
- Fresh rosemary sprigs for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add the sliced onions and cook for 20 to 30 minutes, stirring often, until soft and golden brown. In the last minute of cooking, add the salt and maple syrup, stirring to coat. Set aside.1 cup sliced sweet onion, 2 tablespoons olive oil, ½ teaspoon salt, 1 tablespoon maple syrup
- Place the cubed sweet potatoes in a large pot and cover with water, about 1 inch above the potatoes. Bring to a boil over high heat, then reduce to medium heat and cook for 12 to 15 minutes, or until fork-tender.3 pounds sweet potatoes
- In a small microwave-safe bowl, combine butter and chopped rosemary. Microwave for 30 to 45 seconds until the butter melts. Let it sit for a few minutes to infuse the flavor.¼ cup butter, 1 tablespoon fresh rosemary
- Drain the sweet potatoes well and return them to the pot. Mash with a potato masher or large fork to your desired texture. Stir in the rosemary butter, milk, and salt until smooth and creamy.½ cup milk, 2 teaspoons salt, Fresh rosemary sprigs
- Spoon the mashed sweet potatoes into a baking dish that fits in your air fryer. Top with the caramelized onions and sprinkle with Parmesan cheese.½ cup grated Parmesan cheese
- Air fry at 350°F (180°C) for 5 minutes, or until the cheese is golden and slightly crisp.
Notes
- Don’t rush the onions: The 20 to 30 minute caramelization time is what develops the deep, sweet flavor. Cooking them faster over higher heat will burn them instead of caramelizing them.
- Cube evenly: Cut the sweet potatoes into similar-sized pieces so they cook at the same rate, and you don’t end up with mushy bits and undercooked chunks.
- Let the rosemary infuse: Those few minutes after microwaving the butter make a huge difference in how much herb flavor you get. Don’t skip this step, or you’ll just taste butter with bits of rosemary floating in it.
- Drain thoroughly: Shake the colander a few times after draining to get rid of excess water, or your mashed sweet potatoes will be watery instead of creamy.
- Check your dish size: Make sure your baking dish fits comfortably in your air fryer basket with at least half an inch of space around it for proper air circulation and even crisping.
- Flash freeze for meal prep: Spread the mashed sweet potatoes in a freezer-safe dish, freeze until solid, then cover tightly with plastic wrap and foil so they don’t get freezer burn and you can pull them out anytime you need a quick holiday side.
Nutrition
How to Store Leftovers
I let the mashed sweet potatoes cool completely, then seal them in an airtight container with locking lids or wrap them snugly in foil before keeping them in the refrigerator, where they stay fresh and flavorful for up to 3 days.
I rely on this plastic wrap or heavy-duty aluminum foil to seal the mashed sweet potatoes tightly, locking in moisture and freshness so they stay creamy and delicious, while making storing, reheating, and cooking effortless and reliable.
Thaw overnight in the fridge before reheating. You can reheat them in the microwave for quick weeknight sides, but I prefer the air fryer because it brings back that crispy cheese topping. Add a splash of milk if they seem dry after reheating.
What to Serve With Air Fryer Mashed Sweet Potatoes
These work beautifully alongside roasted Brussels sprouts or a hearty lentil loaf. I also serve them with garlic butter mushrooms or balsamic-glazed tempeh for a complete dinner that feels special without being complicated.
For a full holiday spread, pair them with green bean casserole, cranberry sauce, and dinner rolls. They’re substantial enough to hold their own next to other bold sides like stuffing, and the Parmesan adds a savory note that balances sweeter holiday dishes.
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