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Hasselback sweet potatoes are incredibly adaptable and may be used as a side dish or the main course on their own. This is one of the most significant ways to roast or bake a sweet potato, aside from Crispy Wedges. It is crispy on the outside and fork-tender inside. Use a technique I’ve been practicing for years to cut the typical baking time in half; top them with this Easy Garlic Butter, and be ready for your sweet potato life to change.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons butter spread divided
- 1 teaspoon fresh thyme
- 1/3 cup nonfat Greek yogurt
- ½ avocado diced (optional)
- 1 scallion white and green parts chopped
- Kosher salt and freshly cracked black pepper
Instructions
- Set the oven to 425 °F. Use parchment paper to cover a baking sheet.
- The sweet potatoes should be washed and scrubbed before being dried with paper towels. Cut each potato into a succession of 1/8-inch slices, stopping 12 inches from the bottom. To avoid cutting all the way through the sweet potatoes, it is helpful to place them on chopsticks.
- On the potatoes, apply 1 tablespoon of the butter mixture. For about 30 minutes, or until the potatoes’ centers begin to soften, bake in the oven.
- After taking the potatoes out of the oven, spread the remaining butter over them, ensuring to get between the slices. Then, sprinkle some thyme on top, and use a fork to fan the slices apart gently. Return to the oven and bake the potatoes for 20 to 30 minutes or until they are crispy on the exterior and tender on the inside.
- While waiting, combine the yogurt, avocado, and scallions with a little salt and pepper. Along with the sweet potatoes, serve the dip.
Notes
None
- Category: Side dish
- Method: boilled
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 205kcal
- Sugar: 6g
- Sodium: 126mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 1mg
Keywords: Sweet potatoes,