Hasselback Herbed Butter & Maple Sweet Potatoes
Serves 415 mins prep70 mins cook
Delicious hasselback sweet potatoes enhanced with herbed butter and maple syrup, served with a tahini-yogurt dip. Perfect as a side dish for any meal.
0 servings
What you need
Instructions
1: Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside. 2: Place a wooden spoon on either side of a sweet potato. Starting at the countertop, create slices down the length of the potato, 1/8 inch thick. 3: In a small bowl, mix butter, olive oil, salt, pepper, rosemary, and thyme until it forms a paste. 4: Place the sweet potatoes on a sheet pan, adding pieces of garlic between the slices. 5: Drizzle the potatoes with olive oil and sprinkle with salt. Cover the tops of the potato slices with the herbed butter mixture. 6: Bake for 45 minutes, then remove and drizzle with maple syrup, brushing the pan oil over the potatoes, and return to the oven for 25-30 minutes. 7: For the yogurt dip, whisk together yogurt, tahini, lemon juice, maple syrup, and salt in a bowl. Set aside. 8: Spread yogurt on a plate, top with sweet potatoes, drizzle with maple syrup, and finish with pistachios and scallions.View original recipe