Air Fryer Fish Stuffed Sweet Potatoes
Air Fryer Fish-Stuffed Sweet Potatoes with Cranberries, Pecans & Coconut
Sweet potatoes aren’t just for butter and sugar — they’re an amazing base for savory fillings. This air fryer recipe combines flaky fish, tangy cranberries, crunchy pecans, and toasted coconut for a surprising, flavor-packed dinner that’s ready in under 40 minutes.
Why you’ll love it: crispy sweet potato skins from the air fryer, creamy orange-scented mash, and a hearty protein topping that feels special yet easy.
Ingredients
- 4 large sweet potatoes
- 4 cooked fish fillets (tilapia, snapper, or salmon work well)
- 2 tablespoons butter, softened
- ¼ cup orange juice
- 1 teaspoon grated orange peel
- 2 tablespoons brown sugar
- ¼ cup dried cranberries
- ½ cup chopped pecans
- ½ cup unsweetened flaked coconut
- ¾ teaspoon salt
Air Fryer Directions
- Scrub and pierce sweet potatoes with a fork. Air fry at 390°F (200°C) for 30–35 minutes until tender (turn halfway if your air fryer needs it).
- Let cool slightly. Slice each potato lengthwise and scoop out most of the flesh, leaving a ¼-inch shell.
- In a bowl, mash the scooped sweet potato with butter, orange juice, orange peel, brown sugar, salt, cranberries, and pecans.
- Spoon the mixture back into the shells. Top with pieces of cooked fish and sprinkle with coconut.
- Return to air fryer at 375°F (190°C) for 5–7 minutes until heated through and coconut is lightly toasted.
Tip: For extra crisp skin, brush the sweet potato shells with a little oil before the final air fry.
Did You Know?
Sweet potatoes were introduced to Africa from the Americas in the 1500s and became a beloved crop because they thrive in warm, tropical climates. In West Africa, cooks often pair sweet potatoes with fish for hearty, satisfying meals — a tradition that inspires this modern air fryer twist.
