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!
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.