Hasselback Sweet Potatoes from thee airfreyer

Start by washing the unpeeled sweet potatoes.

Place each sweet potato on a cutting board and trim a small piece lengthways from one side so they sit flat.

Place a chopstick on either side of a sweet potato on the board to act as a stopper.

Slice the sweet potatoes crossways at ½-inch intervals, being careful not to cut all the way through, thanks to the chopsticks.

Repeat the process with the remaining sweet potatoes.

Place them on a tray.

Preheat a 5- or 6-quart air fryer to 400°F, and set the timer for 3 minutes.

In a small bowl, combine the melted butter, crushed garlic, ground cinnamon, and salt flakes.

Brush this butter mixture over the prepared sweet potatoes.

Carefully pull out the air-fryer pan and basket, then place the seasoned sweet potatoes into the basket.

Slide the pan and basket back into the appliance.

Keep the temperature set at 400°F and set the timer for 15 minutes.

Allow the sweet potatoes to cook.

After 15 minutes, place the pancetta slices on top of the sweet potatoes.

Set the timer for an additional 5 minutes to finish cooking the sweet potatoes until they’re tender when pierced with a knife, and the pancetta is crisp.

While the sweet potatoes are cooking, prepare the Whipped Chive Butter.

Beat the softened butter in a small bowl with an electric mixer until it becomes light and fluffy.

Then, beat in the maple syrup and stir in the chopped chives.

Once the sweet potatoes are ready, serve them spread with the Whipped Chive Butter and topped with chopped chives and the crisp pancetta.