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Hasselback Sweet Potato with Rosemary-Infused Oil



  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Melt the Lucy Bee Coconut Oil in a pan, on a medium heat. Once melted, add the garlic, chilli flakes and rosemary and sauté for 3-4 minutes.
  3. Sieve the oil into a jug and set aside. Keep the garlic, chilli and rosemary to sprinkle over before serving (optional).
  4. Wash the sweet potato and carefully cut slices of 2-3mm thick, into it, making sure you don’t cut all the way through (two thirds of the way down is sufficient).
  5. Place the potato onto a baking tray and fan the potato by gently pulling the slices apart. For a crispier finish, you can cut every other slice out of the potato.
  6. Pour the oil over and bake for 40 - 45 minutes, or until cooked through.
  7. Serve with your favourite toppings, along with the garlic, chilli and rosemary (optional) – I have chosen Greek yoghurt, spring onion, red chilli and a squeeze of lemon juice.

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Preparation Time
15 minutes


Cooking Time
45 minutes

Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 2 tbsp. Lucy Bee Coconut Oil
  • 2 garlic cloves, peeled and chopped
  • ½ tsp. chilli flakes
  • ½ tsp. dried rosemary
  • 1 medium sweet potato
  • Suggested toppings:
  • 1 tbsp. Greek yoghurt
  • 2 spring onions, chopped
  • ¼ red chilli, chopped
  • To serve:
  • A handful of spinach
  • Squeeze of lemon juice