Hasselback Sweet Potatoes with Garlic and Chilli Oil
Any kind of roasted or baked potatoes are amazing, but Hasselback potatoes are especially good. Golden, crunchy, buttery, cheesy, it’s the kind of dish where you can’t go wrong. And making a healthy alternative can be tough when everyone knows and loves the original so much. But it wasn’t all that difficult with these Hasselback sweet potatoes, as it is the same principle and there are plenty of great alternatives to butter. I also think that this is a great way to incorporate vegetables into your Christmas dinner, and would go perfectly with a roast turkey.
According to Jamie Oliver (my absolute hero), sweet potato is high in fibre, and it contains 4 really important micronutrients. The first one is Vitamin C which is great for fighting disease, manganese which is great for your bones, potassium which is great for your blood pressure and thiamine which is good for your heart and nervous system. Now I am no nutritional expert of any kind but I do think it’s common sense to realise that incorporating sweet potatoes into your diet can only be very beneficial.
Don’t be afraid the give the sweet potatoes a good season with salt and pepper before baking them. I found that the sweetness on the inside of the potato just cuts through the saltiness on the outside really nice and balances each other out.
The thing I love so much about Hasselback potatoes is that you are just making a baked potato, and flavouring it with herbs, spices, seasoning, fat etc. But the only difference is just slicing through the potato making those incisions. That one simple technique makes all the difference. I like to make the slices quite thin because the thinner, the crispier. But you don’t want to slice the potato so thin that it turns into a crisp so keep that in mind.
Also, I find that a raw sweet potato is tougher to cut through than a normal potato. So if you are worried that you may accidentally cut the sweet potato all the way through, you can put a wooden spoon in front of the potato so it stops you from cutting to the very bottom. If you watch the video down below in this post you will see what I mean.
Thank you so much for checking out this post. I really hope you like this recipe if you choose to make it. Have a super awesome week and I will hit you guys up again soon!
- 2 sweet potatoes washed and dried
- 2-3 tablespoons of olive oil
- 1 garlic clove peeled and crushed
- 1/2 a teaspoon of chilli flakes
- 2-3 sprigs of rosemary
- 2-3 sprigs of thyme
- Salt and pepper for seasoning
- 100g of cheddar cheese grated
- Smoked paprika
- Pre-heat your oven to 190 degrees Celsius (375 degrees F).
- Get your sweet potatoes and slice about half a cm across, but 3 quarters of the way down, making sure you don't cut all the way through.
- Get your olive oil in a small pot or pan, then put on the stove on medium flame. Once the olive oil is nice and hot, add your garlic and chilli flakes. Fry for about 1 minute, then turn the heat off and let the garlic and chilli infuse in the oil.
- Meanwhile, get your rosemary leaves, thyme leaves and a good pinch of salt in a pestle mortar. Then bash until the herbs start to bruise and the oils start to extract. Add the herbs to the flavoured oil and stir through.
- Line a baking tray with baking paper or with an oven proof wire rack and put your sweet potatoes on top. Brush your herby, garlic chilli oil all over the potatoes, then season well with salt and pepper.
- Bake in the oven for 1 hour.
- Take your sweet potatoes out of the oven and carefully put your grated cheese on top (try to put some of the cheese between a few of the slices but be careful not to break the sweet potato's structure). Finally, sprinkle a bit of paprika over the top, then put back in the oven and bake for another 15 minutes.
- One they are done, serve and enjoy you Hasselback sweet potatoes!