Lunch · Dinner
Hasselback Sweet Potatoes
Hasselback Sweet Potatoes with garlic and fresh herbs. Feel free to add some maple syrup for extra sweetness or to replace butter with olive oil.
Lower fatLower calorieVegetarianGluten free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 336.6 kcal |
| Protein | 5.6 g |
| Carbohydrates | 70.2 g |
| Fat | 4.4 g |
| Fiber | 10.8 g |
| Sugar | 14.2 g |
| Saturated Fat | 2.7 g |
| Sodium | 227.4 mg |
| Cholesterol | 10.8 mg |
How to make it
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Place a wooden spoon or skewer on either side of the sweet potato. Starting where the potato meets the counter, create slices down the length of the potato, about 1/8 inch thick. Use the wooden spoon handles as a guide so that you don't cut all the way through the potato.
- In a small bowl, whisk together the butter, salt, herbs, and garlic.
- Brush half of this mixture over the sweet potato.
- Bake for 1 hour. Halfway through baking, remove the sweet potato from the oven. Gently lift it with a fork about two inches off the baking sheet to help it open up more. Use the fork to slightly spread the slices from the top, then brush on the remaining butter mixture. Return to the oven to finish baking.
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