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Baked Hasselback Sweet Potato with Sour Cream
Posted by Claire Boote, on January 18, 2019.
Estimated reading time: 1 minute(s)
Baked Hasselback Sweet Potato with Sour Cream
A perfect winter warmer. This dish will not fail to impress as it’s served, a firm family favourite, Instagram-able without doubt. If you do post your creation don’t forget to tag us in, we’d love to see it. And may repost it.
Ingredients
Serves: 4
- 4 medium Sweet Potatoes
- 1 tablespoon of unsalted Butter, melted
- 1 teaspoon of Olive oil
- 1 teaspoon fresh Parsley leaves, finely chopped
- 1 Garlic clove, finely grated
- Salt and black Pepper
- 6 tablespoons Greek yoghurt, ideally Total 0%
- 1 Spring Onion, chopped
Method
Preheat your oven to a high 220°c (200°c for Fan Ovens). Line a baking tray with foil. Place your sweet potatoes on a chopping board and make a slice every 5mm along each potato, slicing around two-thirds of the way through. Stir together the melted butter, olive oil, garlic, salt and pepper in a small bowl. Rub the potatoes all over with the mixture, ensuring you get in between the slices.
Place on the baking tray and roast until potatoes are soft and the skin is crisp, normally 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and using a fork gently apply light pressure across the tops of the potatoes, this will help separate the slices.
Whilst cooking, mix the yogurt and spring onions with salt and pepper. Pour over the potatoes and garnish with Parsley as required. Serve with a Salad.
