Rich, creamy, cheesy and perfectly savoury, these scalloped sweet potatoes are sure to be a crowd favourite at your Christmas spread. And since they're made in an air fryer, precious oven space is freed up for other holiday dishes. The trick to making them perfectly tender is using a vegetable slicer—this ensures the potatoes are thin and cook evenly.
Ingredients
Method
Step 1
Put the cream, thyme, cayenne, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, and cook for 1 minute; turn off the heat.
Step 2
Thinly slice the sweet potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange a third of the potato slices in a single, overlapping layer in a 7-inch nonstick cake pan (see Cook's Note). Spoon over a third of the cream mixture, then sprinkle with a pinch of salt and 1 tablespoon of the Parmesan. Repeat with another third of the slices, third of the cream mixture, a pinch of salt and 1 tablespoon Parmesan. Finish with the remaining slices and cream, another pinch of salt and the remaining 1 tablespoon Parmesan.
Step 3
Cover the cake pan tightly with foil and place in the basket of a 6-quart air fryer. Air fry at 205 degrees C until the potatoes are tender and easily pierced with a knife and the cream mixture is bubbling along the sides, about 45 minutes.
Step 4
Meanwhile, mix the panko, pecans and olive oil in a small bowl. Remove the foil from the cake pan and sprinkle over the panko mixture. Return to the air fryer basket and air fry at 205 degrees C until golden brown, 3 to 4 minutes. Let rest for 5 minutes, then top with the chopped chives.
Cook's Note:
If you do not have a nonstick cake pan, make sure to grease the pan with 1 tablespoon of butter before assembling.
