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Hasselback Sweet Potatoes

This savory sweet potatoes are an elegant and easy side dish
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: vegan option, vegetables, vegetarian
Servings: 2 servings
Calories: 258kcal
Author: Jenny Hurley
Cost: $2

Ingredients

  • 2 sweet potatoes large
  • 1/2 tablespoons olive oil
  • 1/2 tablespoons butter melted
  • 2 cloves garlic minced
  • 1 tablespoon rosemary fresh, chopped
  • 1/2 teaspoon salt plus extra to taste
  • pepper to taste

Instructions

  • Preheat oven to 450º F. Line baking or cookie sheet with aluminum foil. Mix together the melted butter, olive oil, garlic, salt, and rosemary in a small bowl.
  • Carefully slice the potatoes about 1/8 inch apart from each other, cutting about 3/4 of the way through the potato.
  • Place potatoes on the baking sheet. Brush with butter mixture and bake for 45 minutes. Remove from the oven and sprinkle with salt and pepper to taste and more fresh rosemary.

Notes

  • Vegan: Use coconut oil or vegan butter.
  • Serving suggestion: Stuff with shredded chicken or tofu and broccoli.

Nutrition

Calories: 258kcal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 732mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32181IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 2mg | Net Carbs: 40g