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Hasselback Sweet Potatoes

Hasselback Sweet Potatoes
Prep Time
10 min
Cook Time
1h
Yields
4 servings

These sliced sweet potatoes are served with Greek yogurt and chopped scallions.

Click here to watch how to make this recipe.

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ingredients

4
medium sweet potatoes
1
Tbsp unsalted butter, melted
1
tsp olive oil
1
tsp finely chopped fresh thyme leaves
1
clove garlic, finely grated on a microplane
Kosher salt and freshly ground black pepper
cup nonfat Greek-style yogurt
1
scallion, white and green parts chopped
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directions

Notes

Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams

Step 1

Preheat the oven to 425ºF. Line a baking sheet with aluminum foil.

Step 2

Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.

Step 3

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.

Step 4

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.

Step 5

Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.

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