Air Fryer Baked Sweet Potatoes with Spicy Oyster Mushrooms
A simple and healthy vegetarian meal featuring baked sweet potatoes, spicy oyster mushrooms, and a fresh capsicum salad.
Ingredients
For the Sweet Potatoes
- 2piecemedium sweet potatoes
- vegetable oil for rubbing
- salt to taste
- butter optional for serving
For the Spicy Oyster Mushrooms
- oyster mushrooms
- paprika powder
- turmeric powder
- chili powder to taste
- salt to taste
- vegetable oil for frying
For the Capsicum Salad
- 1piecered capsicum, finely chopped
- 1pieceyellow capsicum, finely chopped
- 1piecegreen capsicum, finely chopped
- 1piecesmall red onion, finely chopped
How to make Air Fryer Baked Sweet Potatoes with Spicy Oyster Mushrooms
Bake the Sweet Potatoes
Wash the sweet potatoes thoroughly and pat them dry.
Poke holes in each sweet potato with a fork, rub them lightly with vegetable oil, and sprinkle with salt.
Preheat your air fryer to 170°C.
Place the sweet potatoes in the air fryer basket and bake for 40 minutes until soft and tender.
Once cooked, cut them in half and, if desired, mash the inside with a dollop of butter using a fork.
Prepare the Capsicum Salad
Mix the finely chopped red, yellow, and green capsicums with the red onion in a bowl.
Toss lightly and set aside as a fresh and crunchy accompaniment.
Cook the Spicy Oyster Mushrooms
Heat a small amount of vegetable oil in a pan over medium heat.
Add the oyster mushrooms and sprinkle with paprika, turmeric, chili powder, and salt to taste.
Cook, stirring occasionally, for about 5-7 minutes until the mushrooms are golden and slightly crispy.
Place the baked sweet potatoes on a plate and fluff the insides with a fork.
Serve the spicy oyster mushrooms alongside the sweet potatoes.
Add a generous serving of the capsicum salad to complete the meal.
Tips & Tricks
For extra flavor, add a squeeze of lemon juice to the capsicum salad.
