Hasselback Sweet Potatoes 4 Ways
4 sweet potatoes
olive oil, to taste
salt, to taste
pepper, to taste
2 tablespoons maple syrup
2 tablespoons chopped pecan
1 teaspoon fresh rosemary
1 pinch cinnamon
cheddar cheese, sliced
1 strip bacon, chopped
1 clove garlic, minced
¼ teaspoon dried thyme, finely chopped
1 tablespoon fresh parsley, finely chopped
2 tablespoons finely grated parmesan cheese
½ avocado, thinly sliced
Chipotle Aioli Sauce
¼ cup greek yogurt (60 g)
¼ teaspoon chipotle chili powder
1 teaspoon lime juice
1 tablespoon water
½ teaspoon garlic, minced
1 pinch salt
How to Make It
Preheat oven to 400˚F (200˚C).
Make a series of slices across the sweet potatoes from tip to tip about ¼ inch (6 mm) thick.
Transfer to a greased baking dish. Brush potatoes with olive oil. Season with salt and pepper.
Bake for 1 hour, or until sweet potatoes are soft.
Dress one potato with maple syrup, pecans, rosemary, and cinnamon.
To one of the remaining potatoes, place thin slices of cheddar in between the potato slices and sprinkle with bacon.
To one of the remaining potatoes, dress with garlic, thyme, parsley, and Parmesan.
Place potatoes back in the oven for 10 minutes, or until cheese is melted.
While potatoes are cooking, combine yogurt, chipotle, lime, water, garlic, and salt into a small bowl. Set aside.
Dress the last potato with avocado slices and the chipotle aioli.
Garnish the potatoes to your liking.
Fourth of July
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