Move over baked potatoes! These Hasselback Sweet Potatoes are thinly sliced and baked to crisp perfection with antioxidant-rich ghee and fresh herbs.
Ghee and herbs seep into the nooks and crannies of these Hasselback-style sweet potatoes. Infusing a buttery flavor throughout, these no-fry spuds are perfect as a side dish or afternoon snack. Leave the skins on and bake them in the oven for a crispy outer layer with soft and tender insides.
Sweet potatoes contain the same texture as white potatoes but are far more nutrient dense. Their orange flesh contains beta-carotene to help enhance your skin and eyesight. In addition to adding more fiber to your diet, sweet potatoes can also help you feel fuller longer and reduce spikes in your blood sugar. It’s also great for aiding your digestion!
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Ghee and rosemary make up the buttery glaze that coats the sweet potatoes. The smoking point of ghee is a great choice for high-heat cooking and allows the potatoes to fully tenderize on the inside, while still retaining all of the ghee’s nourishing nutrients.
To create these Hasselback sweet potatoes, rinse the potatoes thoroughly and pat dry with a clean towel. Tip: Look for equal-sized potatoes for easier slicing. Use a chef’s knife to thinly slice the potatoes along the top, paying close attention to not cut all the way through (about ⅛ inches apart). Tip: You can lie two wooden spoons (one on each side) along the length of the potato to prevent cutting through.
Brush the potatoes with melted ghee and bake for 30 minutes. Don’t worry about getting the ghee between the slices during this step; when they soften, it will be easier to fill in. Stir the rosemary and sea salt into the remaining ghee. Remove the potatoes from the oven and brush the mixture onto the potatoes and in between the slices. Bake for an additional 30 minutes and serve the potatoes hot.
Hasselback Sweet Potatoes Drizzled in Rosemary Ghee
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10 mins
Hasselback Sweet Potatoes Drizzled in Rosemary Ghee
Jennafer AshleyTools
- Baking sheet
- Parchment paper
- Brush or spoon
Ingredients
- 4 medium sweet potatoes
- 2 T ghee, melted
- 2 T rosemary, finely chopped
- 1/4 t sea salt
Instructions
- Preheat the oven to 420°F and line a baking sheet with parchment paper.
- Thinly slice the potatoes along the top (without cutting through) to roughly 1/8 inches apart.
- Brush the potatoes with a ¼ tablespoon of melted ghee and bake for 30 minutes.
- While the potatoes bake, stir the chopped rosemary and sea salt into the remaining ghee.
- Carefully remove the potatoes from the oven and brush with the herb-ghee mixture.
- Return to the oven for an additional 30 minutes or until the slices have crisped and the potatoes are fork-tender.
Looking for Paleo ingredients? Here’s what we recommend:
Ghee (Pure Indian Foods)
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