Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

4 servings

You can make these savory or sweet, I chose savory today. You could also use this recipe on a russet potato.

Here is what you need:

4 medium sweet potatoes

2 tablespoon unsalted butter, melted

2 TBS olive oil

2 clove garlic, finely grated

2 tsp fresh thyme leaves, chopped

1/2 cup plain Greek yogurt or sour cream

2 scallion, chopped

Kosher salt and fresh ground pepper

1 to 2 TBS chopped fresh chives (optional)

Here is what you need to do:

Preheat your oven to 425 degrees and line a baking sheet with foil. 

In a small bowl, mix together the yogurt, scallions adding a little salt and pepper. Set in the fridge

Scrub your potatoes and cut off the very ends. Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through the potato. 

Mix together the butter, oil, thyme, garlic, 1/2 tsp salt and 1/2 tsp pepper in a small bowl.  Place potatoes on the baking sheet. Rub the potatoes with half of  the oil/butter mixture, including the bottom. Make sure you get in between the slices. Place the potatoes in the oven and roast for about 25 minutes.

Remove from oven take a fork and gently fan out the slices a bit then slather with the rest of the oil/butter mixture. Put them back in the oven for another 25 minutes.

When the potatoes are done, serve with the yogurt sauce. Let's Eat!!

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