Hasselback Sweet Potatoes with Sage & Parmesan Gremolata
These Hasselback Sweet Potatoes have a crispy exterior and soft interior. The potatoes are cut into thin slices without cutting all the way through, and the slices are fanned out for a beautiful presentation. It's a simple and elegant side dish for your holiday table.
Servings: 4
Calories: 199kcal
Ingredients
- 4 medium sweet potatoes, scrubbed
- 8 teaspoons olive oil, divided use
- Salt and pepper
- 1 tablespoon chopped, fresh sage
- 1 tablespoon grated parmesan cheese
- 1 clove garlic, minced
- 1 ½ teaspoons lemon zest
Instructions
- Preheat oven to 425 degrees.
- Place each sweet potato on a cutting board and line a chopstick up along either side. Carefully slice the potato into ⅛-inch slices, cutting almost all the way down to the bottom but not all the way through. The chopsticks will help prevent you from cutting all the way through the potato.
- Rub each potato with a teaspoon of oil, coating the entire potato and getting down between some of the slices. Season the potatoes with salt and pepper. Place the potatoes on a baking sheet and bake in the oven for 40 minutes.
- After 40 minutes, remove the potatoes from the oven and fan out the slices. Mix the remaining 4 teaspoon oil in a small bowl with the sage, cheese, garlic and zest. Spoon the mixture over the top of the potatoes and between the slices. Return the potatoes to the oven and bake another 10-15 minutes. Garnish with more sage and parmesan before serving, if desired. Serve warm.
Nutrition
Serving: 0g | Calories: 199kcal | Carbohydrates: 26.9g | Protein: 2.6g | Fat: 9.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 4.2g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg