Wash your rosemary and separate it into 2 piles. Put one pile to one side and with the other finely chop it.
Slice your sweet potato (with the skins on) into medium slices. Drizzle them in olive oil and season them with salt and pepper. Place them in the Airfryer, sprinkle the small bits of rosemary over and cook for 15 minutes at 180c.
After 15 minutes shake them and cook for a further 5 minutes at 200c to crisp them up.
If all your sweet potato pieces are small you will need to adjust the time to 10 minutes and then 3 minutes as they will be overcooked otherwise.Instead of ranch dressing a homemade mayonnaise is also a delicious dipping sauce for your sweet potatoes.You could also use these are your base with the seasoning. Add a Mexican spice mix for spicy version or garam masala for ann Indian version.We also used the grill pan accessory that you can buy for the Philips XL airfryer. It gives you that lovely just grilled look on the potatoes and stops the rosemary getting stuck to the basket.