Hasselback Sweet Potatoes

Have you ever seen something on Pinterest and file it away into that “someday” folder in the back of your brain? Well, that’s me with Hasselback potatoes.

They’re just SO PRETTY!! I love how gorgeous they are, how perfectly sliced they are. They just feel special and fun. They’re one of those things that make you feel like they took hours and hours to get just right. Buuut they’re actually super simple and easy to make. Today, I teamed up with Brummel & Brown to give them a try!

Whether you’re making them for a special dinner side dish, or just part of your weeknight meal, these hasselback taters are a crowd pleaser. So let’s get to it!

First, cut the ends off your washed sweet potato. If the sweet potato is pretty round and rolly, slice off a small edge so that it lays flat on the cutting board.

Put chopsticks on either side of the sweet potato and cut ⅛ inch slices, making sure not to cut all the way through the potato.

Brush with your Brummel & Brown Organic buttery yogurt spread. I love using Brummel & Brown as an alternative to traditional butter or oil. It’s made with real yogurt, non-GMO, gluten free, organic, and has such a creamy, buttery taste. It has ½ the saturated fat of butter AND 0g cholesterol per serving, so you can feel good about it.

I love having options to play around with in my recipes, and I loved the flavor the Brummel & Brown spread added to these sweet potatoes!

I warmed the Brummel & Brown spread up, then brushed it along the outside and in between each potato slice. After you do that, rub on minced garlic and sprinkle with kosher salt. Roast in the oven for 30 minutes.

After 30 minutes, brush the potatoes again either using fresh Brummel & Brown organic spread, or using the juices that have dripped onto the pan. Roast for another 20 – 30 minutes.

Top with fresh herbs and enjoy!!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

VG Vegetarian

Hasselback Sweet Potatoes

These Hasselback Sweet Potatoes are the perfect side dish that are easy enough for a weeknight dinner and pretty enough for a holiday celebration!

Recipe by:Lindsay Grimes

Prep: 15 minsCook: 25 minsTotal: 40 mins

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Servings: 2 1x

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Ingredients

• 2 large sweet potatoes
• ¼ cup Brummel & Brown organic buttery yogurt spread
• 2 cloves minced garlic
• 2 tablespoons kosher salt
• Fresh herbs like thyme and sage, chopped

Instructions

1. Preheat oven to 425F.
2. Cut the ends off your washed sweet potato and cut the bottom edge so that it lays flat on the cutting board.
3. Put chopsticks on either side of the sweet potato and cut ⅛ inch slices, making sure not to cut all the way through the potato.
4. Warm the Brummel & Brown organic spread, then brush it along the outside and in between each potato slice.
5. Rub each potato with minced garlic and sprinkle with kosher salt.
6. Roast in the oven for 30 minutes.
7. After 30 minutes, brush the potatoes again either using fresh Brummel & Brown organic spread, or using the juices that have dripped onto the pan.
8. Roast for another 20 – 30 minutes.
9. Top with fresh herbs and enjoy!!

© The Toasted Pine Nut

Enjoy!!

Thank you so much to The Feedfeed and Brummel & Brown for sponsoring this post! I love working with my favorite brands and couldn’t be more thrilled they support The Toasted Pine Nut!