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Sweet potato hasselback with basil salsa verde ๐Ÿ -Fresh Connection

Sweet potato hasselback with basil salsa verde ๐Ÿ 

These sweet potato hasselbacks are easy to make, look great and are real crowd pleasers when you are entertaining.ย 

Ingredients

  • 5-6 equal size sweet potato, not too big
  • 2 tablespoons olive oil
  • 1/2 cup parmesan cheese, grated
  • Salt and pepper to taste

Salsa Verde

  • 1ย cup basil leaves
  • 1 cup flat leaf parsley
  • 1/3 cup chopped chives
  • 2 cloves garlic, crushed
  • โ…“ย cup olive oil
  • 2ย tablespoons lemon juice

Method

  1. Heat oven to 200ยฐC. Cut the sweet potato three-quarters of the way through at 3mm intervals, using a small sharp knife. If you accidentally cut all the way through, don't worry.
  2. ย Place on a lightly greased large oven tray lined with non-stick baking paper. Drizzle the sweet potato with oil and sprinkle with salt and pepper.ย 
  3. Cook for 40โ€“45 minutes or until tender. Check that the sweet potato is cooked all the way through with a knife.
  4. Sprinkle with parmesan and cook for a further 5 minutes or until golden brown.ย 
  5. To make the basil salsa verde, place the basil, parsley, chives, garlic, oil, lemon juice and salt in a small food processor and process until finely chopped. Top the sweet potato with the salsa verde and extra basil leaves to serve.ย ย 

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