Pre-heat your oven to 190 degrees Celsius (375 degrees F).
Get your sweet potatoes and slice about half a cm across, but 3 quarters of the way down, making sure you don't cut all the way through.
Get your olive oil in a small pot or pan, then put on the stove on medium flame. Once the olive oil is nice and hot, add your garlic and chilli flakes. Fry for about 1 minute, then turn the heat off and let the garlic and chilli infuse in the oil.
Meanwhile, get your rosemary leaves, thyme leaves and a good pinch of salt in a pestle mortar. Then bash until the herbs start to bruise and the oils start to extract. Add the herbs to the flavoured oil and stir through.
Line a baking tray with baking paper or with an ovenproof wire rack and put your sweet potatoes on top. Brush your herby, garlic chilli oil all over the potatoes, then season well with salt and pepper.
Bake in the oven for 1 hour.
Take your sweet potatoes out of the oven and carefully put your grated cheese on top (try to put some of the cheese between a few of the slices but be careful not to break the sweet potato's structure). Finally, sprinkle a bit of paprika over the top, then put back in the oven and bake for another 15 minutes.
Once they are done, serve and enjoy ovenproof Hasselback sweet potatoes!
The thinner you cut the incisions, the crispier your sweet potato will be.
Put the handle of a wooden spoon in front of the sweet potato to make sure you don't cut all the way through the sweet potato.
Be generous with the cheese.
If you want a sharper flavour, you can use a more matured cheddar cheese.
Hasselback Sweet Potatoes with Garlic and Chilli Oil
Amount Per Serving
Calories 481Calories from Fat 278
% Daily Value*
Saturated Fat 12.7g79%
* Percent Daily Values are based on a 2000 calorie diet.