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Hasselback sweet potatoes
0 Likes
Total Time:
1 hour
Ingredients:
  • 4 sweet potatoes
  • olive oil
  • 50 g pecans
  • 4 tabespoons natural yoghurt
  • maple syrup for drizzling
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. - Scrub the sweet potatoes. - Place one potato on a board between the handles of two wooden spoons and slice at just under ½ cm intervals (without cutting through). - Repeat with the remaining potatoes. - Drizzle the potatoes with olive oil and sprinkle with sea salt and black pepper. - Roast on a baking tray for 45 minutes until cooked through and skin is crisp. - Crush the pecans in a pestle & mortar or with a rolling pin in a tea towel. - Transfer the baked potatoes to serving plates, cut a cross on top, and gently break them open with a fork, mashing a bit of the inside. - Serve with yoghurt, sprinkle pecans, and drizzle with maple syrup. Enjoy!

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