Hasselback Sweet Potatoes

1. 1

   Preheat the oven to 400 degrees F. Cut slits in the potatoes at 1/2-inch intervals, going almost all the way through the potato.

2. 2

   Finely chop the rosemary leaves.

3. 3

   Put the potatoes into a roasting pan.

4. 4

   Rub the oil over them, then sprinkle with the rosemary and plenty of salt and pepper.

5. 5

   Try and get as much of the rosemary into the potatoes as you can.

6. 6

   Bake for 1 hour, or until tender in the middle and crisp outside, and the potatoes have fanned out.

7. 7

   Just before serving, drizzle the hot potatoes with the maple syrup and sprinkle with the chili flakes.

8. 8

   Add spoonfuls of sour cream or yogurt, then dig in, with the lime wedges for squeezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.