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Home » Dinner » Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Published: April 22, 2022 · Courtney Rushing

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Well don’t these look fancy? I promise you, they are much easier than they look.

Layers of potato, seasoned with garlic herbs and plenty of olive oil. What’s not to like? You can do this with a standard potato as well, but something about this recipe with sweet potatoes is more enjoyable to me. I find a sweet potato to be much creamier and buttery compared to something like a russet. But hey, I’m not one to hate on any type of potato. I love them all.

This is all about precision with a knife and packing flavor in between layers. So I recommend getting a great knife, like my favorite one from Misen Kitchen.

When it comes to seasoning, try adding lots of different herbs and flavors. These could be taken with a Mexican spin adding some cumin and cilantro, or keep it classic and pair with rosemary.

These are fancy looking enough that would be great around the holidays or just your average Tuesday!

Serves 6

223 calories

210 grams cooked, estimate about half of each potato

5 fat | 42 carb | 5 protein | 7 fiber

Search Rushing to the Kitchen Hasselback Sweet Potatoes on Myfitnesspal.

Hasselback Sweet Potatoes

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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 6

Ingredients
  

  • 1200 grams sweet potato raw weight, each one of mine was about 400 grams so they were big
  • 2 tbs extra virgin olive oil
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 2 tsp fresh rosemary chopped
  • 2 tsp fresh parsley chopped
  • 1 tsp fresh thyme chopped

Instructions
 

  • Preheat oven for 400 F.
  • Clean your potatoes very well and pat dry.
  • Start by slicing the bottom of the potato to make it stable. Then, chop the ends off.
  • Use chopsticks as a guard on each side of the potato to make small slices down each potato.
  • Mix olive oil, garlic, herbs and salt and pepper in a small bowl.
  • Generously coat each potato in the mixture ensuring enough gets into the cracks and crevasses.
  • Place on a pan and tent with tin foil. Bake for 40 minutes to 1 hour depending on the size of your potatoes.

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Courtney Rushing

I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

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I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

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Pasta Primavera⠀
⠀
Looking for more meal prep ideas with tons of veggies? I’ve got you covered with these easy pasta primavera! As a reminder, I encourage all TT members to be tracking their fiber along with macros! Fiber should be no less than 25g a day from whole foods for women and 35g a day for men!⠀
⠀
Ingredients⠀
224 g dry weight, rotini⠀
256 g gold cherry tomatoes⠀
100 g snap peas⠀
100 g red onion, cubed⠀
4 clove, garlic, minced⠀
16 oz chicken breast⠀
75 g broccoli florets, raw ⠀
100 g red bell pepper, sliced⠀
Fresh basil ⠀
Salt and pepper⠀
⠀
1/3 cup your choice of dressing ⠀
I used Ken’s Lite Caesar vinaigrette, but am not including the macros so you can add your own or make your own and log with the recipe! I love doing lemons with olive oil, garlic, salt and pepper but my boyfriend has an unhealthy obsession with caesar (IYKYK). ⠀
⠀
Instructions⠀
Start by coating your chicken in salt, pepper and 2 cloves of the minced garlic. ⠀
⠀
Spray a grill pan with olive oil cooking spray and cook chicken throughly on each side. ⠀
⠀
Allow to rest and then slice. ⠀
⠀
Bring a large pot of water to a boil and add your pasta. Allow to cook for about 8 minutes or until al dente. Drain. ⠀
⠀
In a large sauté pan, add some spay olive oil and the onions and the remaining garlic. Allow to cook for 2 minutes. ⠀
⠀
Add the peppers, peas and broccoli. Allow to cook for 4 minutes. ⠀
⠀
Add your sliced chicken and drained pasta. Stir.⠀
⠀
Add tomatoes and remove from heat. ⠀
⠀
This is when you would add your choice of dressing and stir. ⠀
⠀
Finish with fresh basil and salt and pepper to taste!⠀
⠀
Serves 5⠀
About 243 grams per serving⠀
297 calories ⠀
2 fat | 41 carb | 28 protein | 5 fiber 

Search Rushing to the Kitchen Pasta Primavera on Myfitnesspal

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