Wednesday, February 9, 2011

Hasselback Sweet Potatoes

I saw these and wanted to make them first because they were so pretty in her picture.  I also have never had sweet potatoes besides the sugared-up kind you have at Thanksgiving...crazy right!  These were good, but I would make them with regular potatoes next time.  I don't think sweet potatoes are me or Corey's thing.

Hasselback Sweet Potatoes (adapted from foodie bride)
1 sweet potatoes (they are big enough for us to split one)
olive oil
black pepper
1 Tbsp butter
Goat cheese, for serving
Thyme Vinaigrette (recipe follows)
Preheat oven to 425. Wash and pat potatoes dry. With a sharp knife, cut slits almost to the bottom (but not all the way through) of each potato. Drizzle with olive oil and sprinkle with salt, pepper, and thyme. Cut butter into chunks and place on top of potato. Bake ~45 minutes, or until the center is tender. Crumble goat cheese over top and drizzle with Thyme Vinaigrette.

Thyme Vinaigrette
Juice of 1/2 lemon
1/4 tsp mustard
1 Tbsp finely chopped shallot
2-3 Tbsp olive oil

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