How to make hasselback sweet potatoes with chilli, maple syrup and roast garlic aïoli

• 6 Woolworths Medium Kara Orange Sweet Potatoes, washed 
• 1 T olive oil, for drizzling 
• 2 spring onions, thinly sliced  

For the sweet potato dressing, mix:  

• 1 cup olive oil 
• ¼ cup red wine vinegar 
• ¼ cup maple syrup 
• 2 red chillies, chopped 
• 1 T garlic, chopped 

For the aïoli: 

• 1 t roasted garlic, roasted 
• 2 free range egg yolks 
• 1 cup olive oil 
• 1 cup sunflower oil 
• 1 t Dijon mustard 
• 1 t lemon juice 
• Sea salt and freshly ground black pepper, to taste

1. To make the hasselback sweet potatoes, place the sweet potatoes between two wooden spoons on a chopping board. Thinly slice the sweet potato, ensuring that you don’t cut all the way through. 
2. Mix the sweet potato dressing ingredients and drizzle over the sweet potatoes. Roast at 180oC for 25–30 minutes, or until soft and golden. 
3. To make the aïoli, place the garlic on a sheet of tinfoil, drizzle with a dash of olive oil and roast until golden – about 20 minutes. Squeeze the garlic from the skin and set aside. 
4. Whisk the egg yolks until thick and pale. Mix the oils and add to the egg yolks in a steady stream, whisking continuously to ensure it doesn’t split. If the mixture splits, add a third beaten egg yolk and continue whisking. Whisk in the lemon juice, mustard and roasted garlic. Season to taste. If the aïoli is too thick, add a little warm water and whisk well. 
5. To serve, arrange the sweet potatoes on a platter. Drizzle over the aïoli and sprinkle over the spring onions. Season well.