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Hasselback sweet potatoes are ideal for brunch and lunch time meals. While they get ready, it gives you plenty of time to whip up a quick dessert or a sizzling steak or chicken. But rest assured you will not be needing much supplementary meals with this dish.
Hasselbacking is a method of cooking in which potatoes are sliced 2/3 way into their core, leaving a few inches from cutting right through them. Thin-striped even slices are cut all over the potato creating layers.
These layers give texture and more surface for flavours and stuffing.
The cutting and adding flavours takes only 10 minutes.
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Ingredients
- Get four healthy medium-sized potatoes
- Measure 1 tablespoon of melted Unsalted butter of your choice brand
- Measure 1 teaspoon of olive oil
- Measure 1 teaspoon of finely cut fresh thyme mint
- I finely grated garlic clove
- Freshly ground black pepper and kosher salt
- Measure 1/3 cup nonfat Greek-style yogurt
- 1 green onion, both white and green parts cut up
Preparation
Before anything, preheat the oven to 425 degrees F.
Put a fitting aluminum foil on the oven baking slate.
Create the hassleback. Place the cleaned sweet potatoes on the foil and cut thin slices 2/3 way through the potatoes.
Stir the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl.
Rub the mixture all over the potatoes and get it between the slices.
lace the baking slate and put in oven to roast for 50 minutes to 1 hour when the surface is crisp and the centre is tender.
In between the roasting, take them out of the oven to open up the slices. Use a fork and run it gently over the slices.
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Serve
As they roast, mix the yogurt, green onions, a pinch of salt and pepper in a bowl. Serve the mixture with the crispy potatoes.