Rosemary Hasselback Sweet Potatoes
These hasselback sweet potatoes are smothered in a sweet and savory mix of brown sugar, vegan butter and fresh rosemary, then roasted to perfection! They make a stunning and delicious side dish that's perfect for holiday dinners and celebrations.
Servings: 2
Calories: 212kcal
Ingredients
- ¼ cup vegan butter, melted
- 2 tablespoons organic brown sugar
- 1 tablespoon finely chopped fresh rosemary
- 4 medium sweet potatoes
- Salt, to taste
Instructions
- Preheat the oven to 400°F.
- Stir the butter, brown sugar, and rosemary together in a small bowl or container.
- Cut parallel slits into each potato, cutting almost all the way through and leaving just about a half inch of potato uncut at the base. Space the slits ¼ to ⅛ inch apart. (Note 1)
- Brush half of the rosemary butter mixture over the outside of each of the sweet potatoes, then place them on a baking sheet.
- Bake the sweet potatoes for about 20 minutes, then remove the baking sheet from the oven and gently fan them open. Brush them with the remaining rosemary butter.
- Return the sweet potatoes to the oven and roast them for 20 to 30 minutes more, until tender and crispy on the outsides.
- Remove the sweet potatoes from the oven and sprinkle them with salt before serving.
Notes
- I recommend using a couple of similarly sized wooden spoons as guides here. Place the sweet potato on a cutting board, and arrange the spoons parallel, running along ether side of the sweet potato. Use a large knife to cut slits in the sweet potato, stopping when the knife contacts the spoon handles.
- The nutrition information is an estimate and will vary based on the size of your sweet potatoes.
Nutrition
Serving: 1sweet potato | Calories: 212kcal | Carbohydrates: 27.4g | Protein: 2g | Fat: 11g | Saturated Fat: 3.5g | Sodium: 339mg | Potassium: 444mg | Fiber: 4g | Sugar: 11.4g | Calcium: 24mg | Iron: 1mg