Air-Fried Sweet Potato Haystacks

To make the aioli, in a mini food processor, combine the garlic, egg, mustard, and lemon zest and lemon juice and pulse a few times to blend. With the motor running, add the olive oil in a slow, steady stream and process until the aioli is emulsified, stopping to scrape down the sides of the bowl as needed. Add the dill and parsley and pulse until combined. Season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

Using a Spiralizer fitted with the fine shredder blade, spiralize the sweet potato, stopping to cut the strands every 3 to 4 rotations. In a large bowl, gently toss the sweet potato with the olive oil, paprika and a large pinch each of salt and pepper.

Preheat a Philips air fryer to 400F (200°C). Spray the air fryer basket with nonstick cooking spray, then place the sweet potatoes in the basket. Insert into the air fryer and cook until the sweet potatoes are crisp and beginning to brown, about 13 minutes, pulling out the basket and using tongs to toss and stir the sweet potatoes about halfway through the cooking time.

Serve the sweet potatoes hot with the aioli alongside. Serves 2.

Williams Sonoma Test Kitchen