Hasselback Sweet Potatoes with Parsley Pesto

Name: Hasselback Sweet Potatoes with Parsley Pesto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2large sweet potatoes; 1 tablespoon unsalted butter; 1 teaspoon smoked paprika; Handful of parsley; 1small avocado; 2 tablespoon sour cream; salt & chilli flakes

2 steps

Prep:15minCook:40min

These Hasselback sweet potatoes are surprisingly simple, but they look great and taste even better. That makes them a great side dish that shouldn’t be missing from your table!

Updated at: Wed, 16 Aug 2023 19:15:16 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories181.9 kcal (9%)

Total Fat7.6 g (11%)

Carbs26.9 g (10%)

Sugars5.5 g (6%)

Protein2.8 g (6%)

Sodium267.1 mg (13%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2sweet potatoes

large

1 tablespoonunsalted butter

1 teaspoonsmoked paprika

For Parsley Pesto

parsley

1avocado

small

2 tablespoonsour cream

salt

chilli flakes

Instructions

Step 1

Preheat the oven to 200°C. Wash and dry the potatoes. Scrub all potatoes clean and pat them dry. Alternatively, you can peel the skins off but it is not necessary. Cut slits in the potatoes, leaving the bottom intact. First, cut your sweet potatoes into 2-3cm high pieces and then cut slits into each piece, stopping just before you cut through so that the slices stay connected at the bottom. Space the slices 0,25 to 0,5cm apart.

Step 2

Arrange the sweet potatoes in a baking dish. Brush the sweet potatoes all over with butter mixed with smoked paprika. Season with salt & pepper and place it in the oven. Bake the potatoes for 35-40 minutes. While the potatoes are baking, prepare the pesto. With a hand blender, just combine all the ingredients for the pesto together. Once the potatoes are baked, top each with 1 teaspoon of pesto and serve!