Air Fryer Hasselback Sweet Potatoes with Lime Butter, Toasted Coconut and Crispy Chili

Instructions

1. 1

   Place each sweet potato between two chopsticks or spoon handles and make thin cuts across the top, about 1/8 inch apart, without slicing all the way through so the base stays intact.

2. 2

   Preheat the air fryer to 360 °F / 180 °C for 3 minutes.

3. 3

   In a small bowl, mix 2 tbsp of the melted butter with the olive oil, lime zest, half of the lime juice, salt, black pepper, and garlic powder.

4. 4

   Brush the sweet potatoes with this mixture, making sure some gets between the slices. Arrange them in the air fryer basket in a single layer.

5. 5

   Cook the sweet potatoes at 360 °F / 180 °C for 20 minutes. Open the basket, brush again with the pan juices, and gently fan open a few of the slices.

6. 6

   Meanwhile, combine the shredded coconut with the honey, red pepper flakes, and the remaining 1 tbsp melted butter until lightly sticky.

7. 7

   Continue cooking the sweet potatoes at 380 °F / 193 °C for 8 more minutes, or until tender in the center and browned on the edges.

8. 8

   Remove the basket, spoon the honey-coconut mixture over the top and into some of the slices, and cook for 2 additional minutes at 380 °F / 193 °C to toast the coconut without burning it.

9. 9

   Transfer the sweet potatoes to a serving platter, drizzle with the remaining lime juice, and finish with the chopped chives. Serve hot.