Hasselback sweet potatoes are a delightful twist on the traditional baked potato. This recipe involves slicing sweet potatoes into thin, fan-like sections without cutting all the way through, allowing for a crispy exterior and a tender, caramelized interior. Drizzling them with olive oil, garlic, and herbs enhances their natural sweetness while creating a savory flavor profile.
The beauty of this dish lies in its simplicity, making it a perfect side for almost any meal. The sweet potatoes can be seasoned with various spices or topped with cheese for added richness. Whether served at a family dinner or holiday gathering, they’re sure to impress with both their flavor and visual appeal.
This method is not only delicious but also a healthier alternative to traditional potato dishes. The Hasselback technique ensures even cooking while preserving the sweet potato’s nutrients, making it a satisfying and nutritious choice for any occasion.
Hasselback Sweet Potatoes Recipe
Ingredients
- 4 medium-sized sweet potatoes
- 1 tablespoon unsalted butter melted
- 1 teaspoon olive oil
- 1 teaspoon fresh thyme finely chopped
- 1 garlic clove grated using a microplane
- Kosher salt and freshly ground black pepper to taste
- 1/3 cup nonfat Greek yogurt
- 1 scallion chopped (both white and green parts)
Instructions
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Slice each potato into 1/8-inch thick slices, making sure to cut about two-thirds of the way through the potato.
- In a small bowl, mix together the butter, olive oil, thyme, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.
- Rub the butter mixture all over the potatoes, making sure to get it between the slices.
- Place the potatoes on the prepared baking sheet and roast for 50 minutes to 1 hour, or until the centers are tender and the outside is crispy.
- Halfway through the roasting time, remove the potatoes from the oven. Use a fork to gently fan out the slices, applying light pressure to separate them.
- While the potatoes are roasting, mix the yogurt and chopped scallions in a bowl. Add a pinch of salt and pepper to taste.
- Serve the yogurt sauce alongside the roasted potatoes.
