Hasselback sweet potatoes with crispy rosemary breadcrumbs

Photographer: John Paul Urizar

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This sweet potato delight is so easy to make using the air fryer, and makes for the perfect side dish for any occasion.

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

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4 small (600g) sweet potatoes/ kumarasweet-potatoX
¹⁄³ cup olive oil
1 cup mixed fresh herbs
½ cup wholemeal breadcrumbs
2 tablespoons fresh rosemary leaves, finely chopped

Instructions

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1 Preheat the air fryer to 180°C.

2 On a chopping board, place 1 sweet potato with the flatter side down (or cut a small slice down one side to make it sit flat). Make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through (be careful not to cut right through). Repeat with remaining potatoes. Place into the air fryer, spray well with olive oil and cook for 20 minutes.

3 Meanwhile, place oil and herbs (except rosemary for breadcrumbs) into a small food processor and blitz until finely chopped.

4 Combine breadcrumbs and rosemary leaves.

5 Carefully remove potatoes from air fryer and top with rosemary breadcrumbs, rubbing well into the cuts. Place back into the air fryer and cook for a further 10 minutes until crumbs are lightly toasted.

6 Serve with the herby oil dressing.

Nutrition Info (per serve)

Calories 433cal

Kilojoules 1821kJ

Protein 9.4g

Total fat 23.5g

–Saturated fat 4.5g

Carbohydrates 38.3g

–Sugars 9.7g

Dietary fibre 18.4g

Sodium 146mg

Calcium 600mg

Iron 16mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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