Place a crisper plate in both drawers. Add one sweet potato to each drawer. Place the drawers in the unit.
Select zone 1, then AIR FRY, then set the temperature to 180°C with a 40-minute timer. To match zone 2 settings to zone 1, choose MATCH. To begin, select START/STOP.
Remove the sweet potatoes from the drawers after the timer has finished. Cut them in half lengthwise. Scoop out the pulp, leaving a ¼-inch thick shell. Put the pulp in a large bowl and stir in the spinach, ¾ cup of cheese, bacon, onion, pecans, cranberries, butter, salt, and pepper.
Spoon the mixture into the potato shells, mounding the mixture slightly.
Place a crisper plate in each drawer. Put one filled potato into each drawer and insert them into the unit.
Select zone 1, then AIR FRY, then set the temperature to 180°C with a 10 minute timer. To match zone 2 settings to zone 1, choose MATCH. To begin, select START/STOP.
Sprinkle with the remaining ¼ cup of cheese. Cook using the same settings until the cheese is melted.
