Season each potato half by rubbing with just a bit of the oil and sprinkling with salt and pepper.
Pierce the skin of the potatoes with a fork, then place flesh side down in the air fryer basket. Leave room between the potatoes for air flow. Cook in two batches if needed. Air fry at 425 degrees for 30 minutes, or until the potatoes are tender all the way through.
While the potoatoes are cooking, mix the cinnamon and brown sugar together.
Sprinkle the cinnamon and brown sugar over the caramelized flesh side of the sweet potatoes. Yum!
Potatoes with a similar size and shape will cook more consistently. Thin, long potatoes will be done more quickly, where as thick ones will take a little more time.
Wash your potatoes and pat them dry so you can enjoy eating the crispy skin!
You don't need a lot of oil - just a thin coating so that the salt and pepper will stick.
If you can remember, poke a couple of holes in the skin side of your potatoes to help them cook evenly.
To reheat leftovers, or if you make these ahead or time, put them in the oven on a baking sheet at 350 degrees F until warmed through.
Let sit for about 5 or 10 minutes to finish cooking, and then serve.
Chopped pecans or walnuts are a great choice to add some extra crunch, or chop some parsley and sprinkle on top for a little color.