HASSELBACK-SWEET-POTATOES
Ingredients
- 4 medium sweet potatoes
- 1 tbs. unsalted butter melted
- 1 tsp olive oil
- 1 tsp thyme fresh leaves, finely chopped
- 1 clove garlic minced
- salt & pepper kosher and finely ground
- 1/3 cup Greek yogurt
- 1 scallions / green onions chopped
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
- Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
- Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
- Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
Notes
These, Hasselback, potatoes are whole potatoes that have been cut into a fan shape, then dotted with a butter, oil, thyme and garlic mixture before baking. Serve with a Greek yogurt topping for a new way to eat your sweet potatoes.
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