Though they’re often relegated to sweet, buttery casseroles, sweet potatoes can be a healthy side dish. Packed with nutrients like beta carotene, vitamins A and C, manganese, fiber, and antioxidants, they’re a nutritional powerhouse. Sweet potatoes are good for you — so dig in!
Another great thing about sweet potatoes is that they’re, well, sweet. A quick stint in the oven brings out wonderful notes of caramel and maple. And these simple Hasselback sweet potatoes make the most of delicious natural flavors. Roasted to perfection with barely crisp edges, these gorgeous potatoes are finished with a light and spicy lime and parsley vinaigrette.
Hasselback Sweet Potatoes
makes 4 sweet potatoes
4 small (roughly 6″) sweet potatoes, washed and dried
1/4 cup extra virgin olive oil, plus more for baking
zest and juice of 1 lime
1/4 cup parsley, minced
1 teaspoon salt, plus more for baking
1/2 teaspoon fresh ground pepper
1/2 teaspoon red pepper flakes
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
Rub the skin of each potato with about 1 teaspoon of olive oil. Carefully slice the potatoes making an incision every 1/4″ or so. Cut only about 3/4 of the way down, and use chop sticks on either side to stop the knife. If you do cut all the way through (it happens!) just use a bamboo skewer to stick the potato back together. Sprinkle the tops with salt.
Place potatoes on the prepared baking sheet and bake for about an hour, or until the edges have browned lightly, and the potatoes give when pressed. Halfway through cooking, brush the potatoes with a bit more olive oil, add another sprinkle of salt, and rotate the baking sheet.
Meanwhile, whisk together 1/4 olive oil, the zest and juice, most of the parsley, salt, pepper, and red pepper flakes. Drizzle over the warm potatoes, garnish with a bit more parsley, and serve.
You can also bake the potatoes ahead of time, and then reheat and dress them just before serving.