Savory Air Fryer Stuffed Sweet Potatoes with Maple-Balsamic Glaze

Begin by preheating your air fryer to 400°F (200°C) for about 5 minutes. Wash and scrub 2 medium sweet potatoes thoroughly, then pierce them several times with a fork to allow steam to escape.

Place the sweet potatoes in the air fryer basket and cook for 25-30 minutes, or until they are tender when pierced with a fork.

While the sweet potatoes are cooking, prepare the filling by heating 1 tablespoon of olive oil in a skillet over medium heat.

Add 1 cup of canned black beans (drained and rinsed) and 1 cup of corn to the skillet, stirring to combine.

Season the mixture with 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste.

Cook for about 5 minutes, allowing the flavors to meld. Once the sweet potatoes are done, carefully remove them from the air fryer and let them cool slightly.

Slice each sweet potato in half lengthwise and gently scoop out some of the flesh, creating a small well for the filling.

Mix the scooped sweet potato flesh with the black bean and corn mixture until well combined. Spoon the filling back into the sweet potato halves, packing it in generously.

For the glaze, whisk together 2 tablespoons of maple syrup and 1 tablespoon of balsamic vinegar in a small bowl.

Drizzle the glaze over the stuffed sweet potatoes. Return the stuffed sweet potatoes to the air fryer and cook for an additional 5 minutes at 400°F (200°C) to warm the filling and caramelize the glaze.

Serve the stuffed sweet potatoes warm, garnished with fresh cilantro and a sprinkle of feta cheese if desired.