• First, choose 3 orange sweet potatoes of roughly the same size and make sure they fit the size of your air fryer basket.
• In a small mixing bowl, mix olive oil, salt, pepper, and garlic powder. Set aside.
• Scrub the sweet potatoes under cold tap water to clean their skin and roughly pat dry the skin with a clean kitchen towel or absorbent paper. Next, use a fork or knife to pierce each sweet potato skin several times on all their surface.
• Rub the sweet potato skin with the olive oil mixture - you can use a pastry brush or massage by hand.
• Place the oil sweet potatoes in the air fryer basket, ensuring they don't touch each other.
• Air fry at 390°F (200°C) for 40 minutes, flipping them halfway using tongs - this makes sure they cook evenly on both sides. Keep air frying until soft in the center - you should be able to pierce the sweet potato with a knife, and the skin is crispy and golden brown. Note that cooking time varies based on the sweet potato size. The sweet potatoes are ready when you can easily insert a knife in the center, and the skin is crispy/golden. If not, keep air frying by an extra 5 minutes burst, checking every 5 minutes.
• Remove the baked sweet potatoes from the air fryer basket using tongs or oven mitten and transfer them to a chopping board. Cool for 10 minutes and serve straight away as a side or follow next steps for a boost of flavors!

Filling

• Slice the sweet potato down the center, lengthwise, and use a spoon to scoop out the inside.
• Mash the scooped-out sweet potato flesh with a fork or potato masher and combine with any toppings like olive oil or vegan butter, salt, and pepper.
• Scoop the potato mixture back to the potato skin, top with anything you like - it can be baked beans, vegan cheese, etc.
• Air fry again at 350°F (180°C) until the filling is hot and the skin is ultra crispy.
• Serve with a dollop of vegan sour cream and fresh herbs.