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!
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
- 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
- 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.