Hasselback Sweet Potato Recipe
Easy savory Hasselback sweet potatoes, roasted until crisp on the edges and soft inside, served with a quick Greek yogurt avocado dip.
Servings: 4 servings
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons butter spread divided
- 1 teaspoon fresh thyme
- 1/3 cup non-fat Greek yogurt
- ½ avocado diced (optional)
- 1 scallion white and green parts chopped
- Salt and 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 and 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 of salt and a pinch of pepper. Serve the dip with the sweet potatoes.
Video
Notes
My Top Tip: Make sure your sweet potatoes are dry before adding the butter. Once you wash the potatoes, pat them completely dry. You can also leave them out at room temperature for a few minutes before adding the butter. This allows the skin to become extra crispy.
Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350°F for 5–7 minutes, or until warmed through. You can also reheat in the microwave, but the potatoes may get soggy.
Nutrition
Calories: 205kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 126mg | Potassium: 588mg | Fiber: 6g | Sugar: 6g | Vitamin A: 18777IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 1mg
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