Wash and thoroughly dry the sweet potatoes. Trim a very thin slice from the bottom of each one if needed so the potatoes sit flat.

Place one sweet potato between two chopsticks or wooden spoon handles. Make closely spaced cuts about 1/8 inch apart, stopping before the bottom, then rotate the potato and make a second set of cuts across the first to form a crosshatched blooming shape.

Gently fan open the cuts and repeat the process with the second sweet potato. Keep the base intact so the sections remain connected and open like petals.

Brush both potatoes with olive oil, working some oil into the cuts. Sprinkle evenly with kosher salt, black pepper, paprika, and garlic powder.

Preheat the air fryer to 400°F (200°C) for about 3 minutes if your appliance recommends preheating. Arrange the potatoes cut-side up with space between them.

Air-fry for 20 to 30 minutes, checking the centers with a knife. The potatoes are ready when the thickest part is tender and the opened edges are browned and crisp.

For the sweet topping, stir the melted butter with brown sugar and cinnamon, or use maple syrup in place of the sugar. Spoon the mixture over the hot potatoes and add any desired pecans, bacon, chives, sour cream, or shredded cheese before serving immediately.