Air Fryer Sweet Potato Rounds with Lemon Ricotta, Roasted Grapes, and Spiced Walnuts

Instructions

1. 1

   1. Preheat the air fryer to 190 °C / 375 °F for 3 minutes.

2. 2

   2. In a large bowl, toss the sweet potato rounds with 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, black pepper, smoked paprika, and garlic powder until evenly coated.

3. 3

   3. Arrange the sweet potato in a single layer in the air fryer basket. Cook at 190 °C / 375 °F for 10 to 12 minutes, flipping halfway through, until tender and browned around the edges.

4. 4

   4. Meanwhile, in another bowl, toss the red grapes with 5 ml (1 tsp) olive oil and a pinch of the remaining salt. Set aside.

5. 5

   5. In a small bowl, mix the walnuts with the honey, cinnamon, red pepper flakes if using, and another pinch of salt, stirring so they are well coated.

6. 6

   6. When the sweet potato is nearly done, remove it and keep warm. Add the grapes to the basket and cook at 200 °C / 400 °F for 4 minutes until juicy and lightly blistered. Remove.

7. 7

   7. Line the basket with perforated air-fryer paper or a snug piece of parchment. Spread the walnuts in an even layer and cook at 160 °C / 320 °F for 2 minutes, watching carefully so they do not burn. Let them cool slightly.

8. 8

   8. In a small bowl, combine the ricotta cheese with the finely grated lemon zest, 15 ml (1 tbsp) lemon juice, thyme leaves, and the remaining salt to make a rustic, fresh cream.

9. 9

   9. To serve, arrange the sweet potato rounds on a platter, add a spoonful of lemon ricotta to each one, scatter over the roasted grapes, and finish with the spiced walnuts on top.

10. 10

    10. Serve immediately while warm, so the contrast of golden sweet potato, citrusy ricotta, juicy grapes, and crunchy walnuts stands out.