Preheat air-fryer to 400 degrees according to manufacturer’s directions. Meanwhile, scrub sweet potato; pat dry. Pierce all over with a fork.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Flavors reminiscent of everyone’s favorite fried appetizer, our Crab Rangoon Stuffed Sweet Potato will quickly become a new favorite weeknight meal!
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium sweet potato (about 12 oz.) | ||
| ¼ c. shredded Fish Market flake style imitation crab, for topping | ||
| 2 tbsp. garlic and herb soft spreadable cheese, for topping | ||
| 2 tbsp. Hy-Vee shredded pepper Jack cheese, for topping | ||
| 2 tbsp. Culinary Tours sweet Thai style chili sauce, for topping | ||
| 2 tbsp. Hy-Vee wonton strips for salads, for topping |
Things To Grab
- Air fryer
- Fork
- Hy-Vee nonstick cooking spray
- Sharp knife
Directions
Lightly spray air fryer basket with nonstick spray. Place potato in air fryer basket. Air-fry for 40 to 45 minutes or until fork-tender, turning every 15 minutes. Remove sweet potato from air fryer; cool for 5 minutes.
Cut sweet potato lengthwise in half, about three-fourths through to the bottom. Slightly open; fluff flesh with fork and mound slightly.
Top potato with crab, small spoonfuls of cheese spread and shredded cheese. Place topped potato in air fryer; air-fry for 2 to 4 minutes or until toppings are heated. To serve, top with chili sauce and wonton strips.
Nutrition facts
Servings
600 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 45mg
- Sodium: 980mg
- Total Carbohydrates: 102g
- Protein: 15g
Daily Values
0%
Iron 15%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 25%