Learn a super easy way to prepare sweet potatoes in the Airfryer

Sweet potato is a food that is quite incorporated for those who are doing diets. However, due to its continuous consumption, people can sometimes end up getting sick of eating it the traditional way, which is cooked. Therefore, learn now how to prepare sweet potatoes in the airfryer and learn about a new possibility of consuming this food.

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What are the benefits of sweet potato

The main benefits of sweet potatoes are linked to its great source of fiber and antioxidants that help maintain intestinal health. In addition, this root also helps those who seek to lose weight, which is one of the reasons why sweet potatoes are usually present in diets.

So, learn a new way to prepare this root and keep getting its benefits in a super different and delicious way.

Ingredients:

To prepare the sweet potato in the airfryer you will need 2 units of this root and increase it with spices. In this recipe salt and black pepper will be used. However, you can add the seasonings you prefer to make this recipe even tastier and according to your taste.

Method of preparation:

The first step is to cut the sweet potato into small slices up to 1 cm thick and reserve in a container. After that, put all the seasonings you choose, in this case salt and pepper, and add a drizzle of olive oil throughout the container.

You can mix it so that the seasonings stick to all the sweet potato slices. Furthermore, to facilitate the process, it is preferable to preheat the airfryer for 5 minutes at 180ºC before placing the root in the equipment.

Finally, just place the sweet potato pieces in the airfryer separately from each other and leave for about 25 minutes. To avoid burning it, you must keep looking at and moving the equipment basket every 5 minutes.

After that, just remove the sweet potato pieces and your chips will be ready to be consumed immediately. This way of making sweet potatoes is super practical to eat for an afternoon snack and guarantee a healthy meal at that time.

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