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Hot honey-baked hasselback sweet potatoes with brie

This garland of crisp-edged, golden spuds is best enjoyed with roast meat.

Serves 4 Total Time 55 mins


  • 4 sweet potatoes
  • 2 tbsp butter, melted 
  • 2 tbsp honey
  • 1/2 tsp chilli flakes
  • 200g brie, thinly sliced 
  • 2 spring onions, finely chopped


  1. Preheat oven to 200ºC/180ºC fan/gas mark 6.
  2. Carefully slice the potatoes at ½cm intervals so you don’t go all the way through, stopping 1cm from the bottom. Place on a baking tray. 
  3. Brush all over with half the butter and bake for 40 minutes, or until tender. 
  4. Mix the honey, chilli flakes and the remaining butter together.
  5. Remove the potatoes from the oven and brush again with the honey mixture, making sure to get some in the gaps. Tuck the brie into the potato slices. 
  6. Bake for another 10 minutes until the brie has melted. Season and serve with a scattering of spring onion.
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