Garlic & Herb Hasselback Sweet Potatoes

Liven up the humble potato side dish with these Hasselback Sweet Potatoes, also known as Hedgehog Sweet Potatoes in our house!

We all know sweet potatoes are incredibly healthy. They are very high in both vitamin A and C and also beta-carotene, a powerful antioxidant that helps to keep our immune system boosted throughout the winter months.

They are also a very good source of potassium and fibre. Just be sure to eat some of the skin to get as much nutritional benefit as possible.

If you do a quick search online you will see there are dozens of recommended ways to cut a hasselback potato. Placing the potato on a wooden spoon or between two chopsticks are a couple of popular methods of ensuring that you don’t slice all the way through.

I prefer to just judge it myself. If you take your time it is easy to see where to stop cutting. It’s up to you how thick or thin to cut the slices but cutting them thinner will help them to crisp up.

I served these sweet potatoes as a side dish but you could also make them into a main meal by adding some toppings once they are cooked; maybe cheese and beans, sour cream and bacon or tuna mayo.

Do you have other ways of sprucing up the humble sweet potato or some tricks and tips to get kids to eat them more?

If you liked my Garlic & Herb Hasselback Sweet Potato recipe, please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram.  I always love to see your creations!

If you enjoyed this recipe, you might also like:

Nigella’s Rapid Roastini {Fried Gnocchi} – Nigella’s Rapid Roastini. Make delicious and crispy mini roast potatoes in just 10 minutes with fried gnocchi! 

Freeze Ahead Roast Potatoes – The best, most crispy and crunchy roast potatoes all prepped ahead of time, partially cooked and popped into the freezer ready to be roasted straight from frozen. The best way to get ahead with your Christmas recipes this year.

Garlic & Herb Hasselback Sweet Potatoes

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★★★★★ 5 from 1 reviews

• Author: Ciara Attwell
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 minutes
• Yield: 2 1x
• Category: Side Dish
• Cuisine: European

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Description

Liven up the humble potato side dish with these Hasselback Sweet Potatoes, also known as Hedgehog Sweet Potatoes in our house!

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Ingredients

• 2 large sweet potatoes
• 2 garlic cloves, thinly sliced
• 1 tsp oregano
• ½ tbsp olive oil
• 2 sprigs rosemary (optional)

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Instructions

1. Preheat the oven to 220c.
2. Wash the sweet potatoes under running water and scrub them to remove any dirt. I also like to cut the ends off.
3. Using a sharp knife make a cut into the potato and keep cutting until you are about ¾ of the way down. The idea is to keep the bottom of the potato uncut so that the top fans out but the whole potato still stays intact. Continue to make cuts into the potato all the way along. It is up to you how thin or thick to make your slices.
4. Once both potatoes have been cut, place them into a baking dish. I would recommend a smaller dish where the potatoes sit quite snugly as this will ensure that they don’t collapse as the potato cooks. Add slices of garlic into some of the slits, sprinkle the oregano on top and then drizzle on the olive oil. If you want to add some extra flavour add the rosemary sprigs on top of the sweet potatoes.
5. Bake the sweet potatoes in the oven for between 40 and 60 minutes, depending on their size. Remove the rosemary before serving.

1 Potato1505.5 g72.4 mg3.7 g0.6 g27.9 g4.4 g2.3 g