Hasselback Sweet Potatoes
Serves 420 mins prep70 mins cook
Delicious hasselback sweet potatoes made with a herbed butter and a yogurt-tahini dip. Perfect for fall, these sweet potatoes are roasted to perfection and topped with chopped pistachios and scallions. A delightful side dish that's gluten-free and easy to prepare.
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 where the potato first meets the counter, create slices down the length of the potato, 1/8 inch thick. 3: Add butter, olive oil, salt, pepper, rosemary and thyme to a small bowl. Mix until it forms a paste. 4: Place the sweet potatoes onto a sheet pan, then add pieces of garlic sporadically throughout. 5: Drizzle olive oil over them and seasoning with salt. Divide butter between the potatoes and cover with a layer of butter over the tops. 6: Place sheet pan in the oven for 45 minutes, remove and drizzle maple syrup over the potatoes. 7: Brush the oil from pan over potatoes and return to the oven for another 25-30 minutes. 8: While the potatoes roast, make the yogurt dip by whisking yogurt, tahini, lemon juice, maple syrup and salt together. 9: Spread yogurt onto a plate, top with sweet potatoes, drizzle with maple syrup if using, then finish with pistachios and scallions.View original recipe