Black Bean and Pepper Sweet Potatoes

Instructions

1. 1

   Choose four similarly sized sweet potatoes weighing about 250 g each. Scrub, dry and prick each several times with a fork. Deseed the bell pepper and cut into small, approximately 5 mm dice. Drain and rinse the beans; the two cans should yield about 480 g drained beans.

2. 2

   Preheat the empty air fryer to 200°C/400°F for 3 minutes. Rub the potatoes with 2 teaspoons of the olive oil and 1/4 teaspoon of the salt.

3. 3

   Place two potatoes in the basket in a single layer with space between them. Air-fry at 200°C/400°F for 45–50 minutes, turning after 25 minutes, until a knife slides easily through their centres. Transfer to a plate and cover to retain warmth. Repeat with the remaining two potatoes. Allow 90–100 minutes for these two batches; unusually thick potatoes may need longer.

4. 4

   Combine the beans, diced pepper, salsa, water, cumin, remaining 1 teaspoon olive oil and remaining 1/4 teaspoon salt in a 1.5-litre oven-safe dish. Cover with its oven-safe lid and place inside the basket, leaving airflow clearance around the dish. Air-fry at 190°C/375°F for 25 minutes, carefully uncovering and stirring after 12 minutes. Check that the pepper is tender and the filling reaches 74°C/165°F in the centre with a food thermometer; continue in 3-minute increments if needed. Remove the dish and keep covered.

5. 5

   Split all four potatoes lengthwise and gently fluff their centres with a fork. Return the first two potatoes to the basket, cut sides up in a single layer. Air-fry at 200°C/400°F for 8 minutes, until their centres reach 74°C/165°F. Repeat with the remaining two potatoes, allowing 16 minutes total for reheating. If needed, extend either batch in 2-minute increments until it reaches temperature. Keep the finished pair covered while the last pair heats.

6. 6

   Place one potato on each plate and divide the hot bean-and-pepper filling evenly between them. Serve immediately. Allow about 2 hours 25 minutes of appliance time for preheating, both whole-potato batches, the filling and both reheating batches.