Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
Hasselback Sweet Potatoes with Yogurt Sauce
- 4 medium sweet potatoes, washed and dried
- 1 Tbsp olive oil
- 1 cup canned black beans, drained
- 1 cup canned yellow corn, drained
- 1/4 cup cotija cheese (optional)
- Chopped fresh cilantro as garnish (optional)
- 1/2 cup white sugar
Yogurt Sauce
- 3/4 cup plain Greek yogurt
- 1/4 tsp sea salt
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- Juice of half a lime
- 1/4 bunch fresh cilantro, chopped
These Hasselback sweet potatoes are so beautifully plated that you will impress anyone you serve them to, including yourself. All you need is a knife to cut thin slices almost all the way through, keeping the bottom of potato intact. The savory, tangy yogurt sauce drizzled on top compliments the sweet roasted potatoes. Perfect recipe to incorporate fresh and canned ingredients to make an easy gourmet dish!
How to Make Hasselback Sweet Potatoes with Yogurt Sauce
Directions
- 1. Preheat oven to 350°F. Onto a cutting board, place a potato in between 2 long skewers or chopsticks. Cut thin slices into the potato, making sure not to go all the way through so the bottom remains intact. Repeat with rest of the potatoes.
- 2. Place potatoes on a baking sheet and evenly coat them with olive oil. Bake for 25-30 minutes, or until golden brown. A fork should easily go through the potato when it’s done baking.
- 3. Meanwhile, combine yogurt sauce ingredients into a bowl, mix well and refrigerate.
- 4. Once potatoes are cooked through, top with sauce, black beans, corn and cotija cheese (if using). Garnish with chopped cilantro.