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Air Fryer Black Bean Sweet Potato Tots with Guac Crema

Mashed sweet potato and smashed black beans bound with panko, rolled into tots and air fried crisp, served with an avocado-yogurt crema.
Print Recipe
Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the tots
  • 1 large sweet potato about 1 lb, peeled and cubed
  • 1 can black beans drained, rinsed, and patted dry
  • 1/2 cup panko
  • 1/4 cup red onion or scallions finely minced
  • 1 garlic clove grated
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tsp kosher salt
  • 1 tbsp lime juice
  • 1-2 tbsp olive oil for brushing
For the guac crema
  • 1 ripe avocado
  • 1/3 cup Greek yogurt or dairy-free yogurt
  • 1-2 tbsp lime juice
  • 1/4 tsp salt
  • cilantro and hot sauce optional

Equipment

  • Air fryer
  • Mixing bowl
  • Blender or fork

Method
 

  1. Steam or microwave the sweet potato until fork-tender and mash while warm.
  2. Smash about two-thirds of the beans, then stir into the mash with the onion, garlic, spices, lime juice, and salt. Fold in the panko until scoopable but not sticky, adding more panko if wet.
  3. Roll heaping tablespoons into small cylinders and set on an oiled sheet.
  4. Brush the tots and basket with oil. Air fry at 400°F for 12 to 16 minutes, turning once, until golden.
  5. Blend the crema ingredients smooth and serve alongside.

Notes

Dry the beans well — less moisture means better crisping.
Don't over-mash the beans; leave some chunks for structure.
Space the tots so they roast rather than steam.