Hasselback Sweet Potatoes
User Reviews
5
Hasselback Sweet Potatoes
Description
Hasselback Sweet Potatoes are prepared by making multiple shallow slices along each potato, creating thin segments that fan out during baking. The potatoes are first rubbed with butter and baked at 425°F until the centers soften. Afterward, more butter and thyme are applied, and the slices are gently fanned apart to increase surface area, allowing them to crisp up evenly. The result is tender yet slightly crisp sweet potatoes scented with fresh thyme.
The accompanying dip is a simple blend of non-fat Greek yogurt, diced avocado, and scallions with salt and pepper, providing a creamy, cooling contrast to the warm potatoes. This combination complements the natural sweetness and buttery profile of the potatoes.
This dish is served warm, with the yogurt dip spooned alongside or over the potatoes. It works well as a side dish or a light vegetarian main offering.
Leftovers keep for up to 5 days refrigerated in an airtight container and can be reheated in the oven or toaster oven to maintain crispness. The recipe notes suggest that herbs can be substituted, and olive oil used instead of butter if desired.
Ingredients
- 4 sweet potato medium
- 2 tablespoons butter spread divided
- 1 teaspoon thyme fresh
- 1/3 cup Greek yogurt non-fat
- ½ avocado diced (optional)
- 1 scallion white and green parts chopped
- salt
- black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Wash and scrub the sweet potatoes, then pat them dry with a paper towel. Make a series of 1/8-inch slices along each potato, stopping ½ inch from the bottom. It helps to position the sweet potatoes on chopsticks to avoid slicing all the way down.
- Spread 1 tablespoon of the butter spread on the potatoes. Bake in the preheated oven until the center of the potatoes start to soften, about 30 minutes.
- Remove the potatoes from the oven, rub the remaining butter all over, making sure to get in between the slices, sprinkle thyme on top, and run a fork gently across the tops of the potatoes, to fan the slices and separate them from one another. Return to the oven and continue baking until the potatoes are tender on the inside and crispy on the outside, about 20-30 minutes
- Meanwhile, stir the yogurt, avocado and scallions with a pinch salt and a pinch pepper. Serve the dip with the sweet potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Reheat gently in a 350°F oven or toaster oven for 5-7 minutes to restore crispiness; microwaving may soften the texture.
- You can swap fresh thyme with other herbs or use olive oil instead of butter according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 126mg | 5% |
| Potassium | 588mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 18777IU | 376% |
| Vitamin C | 6mg | 7% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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