1.Preheat oven to 220°C/425°F. Line two large oven trays with baking paper.
2.Wash unpeeled sweet potatoes. Place on chopping board; trim a little piece from one side of potatoes so they sit flat, if needed. Place a chopstick on board along both sides of potato; this prevents you cutting all the way through. Slice potato crossways at 1cm intervals, cutting through to chopsticks. Place sweet potatoes on trays.
3.Combine butter, garlic, cinnamon and salt in a small bowl. Brush potatoes with butter mixture.
4.Roast sliced sweet potatoes for 45 minutes or until browned and tender.
5.Meanwhile, make whipped chive butter.
6.Place sweet potatoes on a platter, sprinkle with chives. Serve with whipped chive butter.
Whipped chive butter
7.Beat butter in a small bowl with an electric mixer until light and fluffy. Beat in maple syrup, then stir in chives.
You can use any type of sweet potato or even regular potatoes (if using regular potatoes, omit the cinnamon and use paprika instead). Regular potatoes will discolour when cut, so prepare close to serving.
Sweet potatoes can be prepared to the end of step 3 up to 6 hours ahead and refrigerated; preheat the oven just before roasting.
If you’re entertaining vegetarians or vegans this Christmas, our recipe, which is also gluten-free, is a tasty option as a centrepiece main course. Brimming with punchy Mediterranean flavours, it’s bound to be a real showstopper.