Hasselback Sweet Potatoes with Guacamole
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
4
-
Cuisine
Vegetarian
Hasselback Sweet Potatoes with Guacamole
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The easiest way to upgrade your typical baked potatoes. Crispy outside and fluffly melt-in-your mouth within, these Hasselback Sweet Potatoes with Guacamole make a great spring and summer side.
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Ingredients
- 4 sweet potato large
- extra virgin olive oil
- salt sea salt
- black pepper sea salt
For the guacamole:
- 2 avocado ripe
- ½ red onion finely chopped, small
- 1 to mato deseeded, finely chopped
- 1 tablespoon Coriander chopped, fresh
- lime juice of 1
- 1-2 tablespoon Greek yogurt depending how runny you want the guacamole, organic
- 1 chilli red or green, deseeded and finely chopped
- salt to taste, sea salt
- black pepper to taste, sea salt
Instructions
- Preheat the oven to 180C/ 375F.
- For the guacamole: put the avocados in a large bowl and mash very well with a fork.
- Slowly fold in yogurt and lime juice, and mix until you reach a creamy consistency. Add in chopped tomatoes & onion, coriander and chilli. Season to taste and refreigerate until ready to serve.
- For the Hasselback Potatoes: remove a tiny slice of flesh from the bottom so the potatoes sit flat on the cutting board.
- Place a wooden spoon on either side of the potatoes and, with the help of a sharp knife, slice all the way through the potatoes as thinly as you can, just until the knife blade hits the wooden spoon.
- Drizzle with olive oil and season well with sea salt and pepper, arrange on a baking tray and cover with foil.
- Bake for about 40 mins, then remove foil and drizzle with a glug of olive oil, and continue to cook for a further 10 mins, until the potatoes are crispy and cooked through.
- Top the sweet potatoes with guacamole and serve. Enjoy!
Notes
- To make it 100% vegan, substitute greek yogurt with a dairy-free alternative.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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