Hasselback Sweet Potato Recipe: Crispy-on-the-outside, creamy-on-the-inside, these Hasselback Sweet Potatoes are so easy to make.
INGREDIENTS
Servings: 4
Medium sweet potatoes
4
Unsalted butter
1 tbsp, melted
Olive oil
1 tsp
Garlic
1 clove, grated
Thyme leaves
1 tsp, chopped
Kosher salt
to taste
Ground black pepper
to taste
Nonfat Greek yogurt
1/3 cup
Scallion
1, chopped
DIRECTIONS
- Preheat the oven to 425° F (210° C/Gas mark 7). Prepare a baking sheet by lining it with foil.
- Cut parallel slits in the sweet potatoes, leaving the bottom intact. Space the slices 1/8-inch apart.
- In a bowl, mix butter, oil, garlic, salt (1/4 tsp), thyme, and ground black pepper (1/4 tsp). Rub the sweet potatoes with the mixture. Arrange the potatoes on the prepared baking sheet.
- Bake in the preheated oven for 50 minutes, or until tender. Remove the sweet potatoes from the oven halfway through and nudge the layers apart if they're sticking together.
- To make the sauce, combine yogurt, scallions, salt, and pepper. Serve the Hasselback Sweet Potatoes with the sauce.
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