For dicing the peeled sweet potato, cut it into two or three parts depending on the size of it so that it's easier to work with.
Cut a small sliver from one side of the sweet potato to create a stable base.
Place the sweet potato cut side down and cut it into ½ inch thick planks.
Stack a few of the planks and cut lengthwise into ½ inch thick strips. Then cut across the strips into ½ inch dices.
Toss the diced potatoes with 2 tbsps of oil.
Pre-heat the air fryer at 400° F.
If available, use an air fryer liner and place a single layer of the sweet potato cubes in the air fryer on top of the liner.
Cook for 12-15 minutes. Stir half way through.
Remove the sweet potatoes from the air fryer. Salt with 1 ½ teaspoon of salt. Set aside to cool off to touch.
In the meantime, combine the remaining ⅛ cup of oil, lemon juice, adobo chipotle sauce, cumin, smoked paprika, black pepper, garlic powder, allspice, maple syrup and 1 teaspoon of salt.
In a bowl, combine the seasoning with the cooled off sweet potatoes.
Garnish with cilantro and chopped hazelnuts.