Get ready for these delicious and flavoursome Hasselback Sweet Potatoes with Pesto Butter!
Thinly sliced Sweet Potatoes baked to perfection and smothered in a basil pesto butter with fresh chilli. A simple side dish to any meal!
Hasselback Sweet Potatoes as a side dish
Ok, I know we all love potatoes, but hear me out…If you love sweet potatoes YOU WILL LOVE these Hasselback Sweet Potatoes with Pesto Butter. YES! These Hasselback Sweet Potatoes are great as a side dish to your main meal. It is even better as an actual meal, because then you can have more! Trust me when I say, the pesto butter is a revolution!
How To Make Hasselback Sweet Potatoes
Hasselback sweet potatoes are not that much different from its relative, the humble potato. If you are looking at your carb intake you might have found the sweet potato a pretty decent substitution. These Hasselback Sweet Potatoes are even better than the original!
First off, wash your sweet potatoes and preheat the oven to 180 degrees Celsius.
With a sharp knife, carefully cut even thin slices through the sweet potatoes, stopping right at the bottom so that the slices are still attached. Don’t cut all the way through!
Drizzle the sweet potatoes with olive oil and season with salt and black pepper. Into the oven they go until they are soft and roasted well.
For the pesto butter simply add your store bought pesto (I always use pesto princess) to softened butter and mix it through. Smother the hasselback sweet potatoes with pesto butter once they come out of the oven and serve with your favourite roast.
More Sweet Potato Side Dishes to try:
Spinach and Sweet Potato Salad
Sweet Potato, Ginger and Almond Salad
Sweet Potato with Basil Pesto, Sun-Dried Tomato and Cream Cheese
| Prep Time | 15 min |
| Cook Time | 40 min |
| Servings | servings |
- 4 medium sweet potatoes
- 15 ml olive oil
- salt and black pepper to season
- 150 gr butter
- 4 tablespoons pesto I always use pesto princess
- fresh chili optional
Ingredients
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- First off, wash your sweet potatoes and preheat the oven to 180 degrees Celsius.
- With a sharp knife, carefully cut even thin slices through the sweet potatoes, stopping right at the bottom so that the slices are still attached.
- Drizzle the sweet potatoes with olive oil and season with salt and black pepper. Into the oven they go until they are soft and roasted well for about 40 min.
- For the pesto butter simply add your store bought pesto (I always use pesto princess) to softened butter and mix it through.
- Smother the hasselback sweet potatoes with pesto butter once they come out of the oven and serve with your favourite roast.
To make it easier to cut the hassle back slices without cutting through to bottom of sweet potato , place the potato into a table spoon or dishing up spoon . The potato rests in the scoop of the spoon and knife does not cut through to the base .
Thanks for the tip! xxx