Name: Glazed hasselback sweet potatoes
Ingredients: 1kg sweet potatoes, peeled and halved lengthways; 2 tbsp olive oil; 100g Ottolenghi Black Garlic &amp; Scotch Bonnet Marinade; 200g greek yoghurt; 5g chives, finely chopped; fine sea salt

Side Easy

Serves 4 as a side

Prep 10 min

Cook 40 min

Each thin slice of potato fans out during roasting, creating perfect crevices for capturing our Black Garlic and Scotch Bonnet marinade. The result is a wonderful contrast of textures – crisp edges giving way to tender centres – while the marinade adds layers on layers of flavour. Serve on a cooling bed of yogurt and finish with fresh chives.

Ingredients

1kg	sweet potatoes, peeled and halved lengthways
2 tbsp	olive oil
100g	Ottolenghi Black Garlic & Scotch Bonnet Marinade
200g	greek yoghurt
5g	chives, finely chopped
	fine sea salt

Method

Preheat the oven to 200C fan.
Place the potatoes flat side down on a chopping board and, with a small sharp knife, make slits at 4mm intervals, stopping about 1cm from the bottom. Place onto a parchment lined baking tray and rub with 1 tablespoon oil and 1 teaspoon salt. Place in the oven for 20 minutes.
Brush the potatoes with half the marinade, rotate the tray, then return to the oven for 10 minutes. Brush again with the remaining marinade and cook for a final 10 minutes. Remove from the oven and set aside.
To serve, mix the yoghurt with ¼ teaspoon salt. Spread onto the base of a serving plate. Place the potato flat side down on top. Drizzle over the remaining olive oil and sprinkle over the chives.