Pesto crusted Hasselback Sweet Potatoes
These pesto-crusted Hasselback sweet potatoes are a wonderful way to enjoy the sweet and savory flavors that this root vegetable has to offer. These potatoes are thinly sliced and coated with a delicious pesto sauce, then oven-baked to crispy perfection. Enjoy these flavorful potatoes on their own or serve them as a side of your holiday meal. They are sure to be a hit with family and friends.
Servings: 2
Ingredients
- 2 sweet potatoes small-medium
- 1 tbsp olive oil
For the pesto:
- 1 cup basil
- 2 cloves garlic
- 2 tbsp pine nuts
- 2 tbsp nutritional yeast instead of cheese to make it vegan
- 1/2 tsp salt or to taste
- 1/2 tsp cracked pepper
- 1/4 cup extra virgin olive oil or as needed
Instructions
- For the hasselback potatoes, place the sweet potatoes between two chopsticks to hold them in place and make it easier to cut. Cut them into thin slices, but not all the way through, leaving about 1/4 inch at the bottom intact. Drizzle with a tablespoon of olive oil and bake for 30-40 minutes at 395 degrees F, or until the sweet potatoes are almost tender.
- Meanwhile, prepare the pesto. Begin by crushing the garlic and pine nuts together in the mortar and pestle until they form a paste. Then, add the basil leaves and continue to crush until they become a paste as well. Add the nutritional yeast (or cheese of choice) and mix well. Finally, slowly drizzle in the olive oil while continuing to mix until the pesto reaches your desired consistency. Adjust the seasoning as needed with salt and pepper.
- Once the sweet potatoes are almost fully cooked, remove them from the oven. Spread the pesto over the top of the sweet potatoes, making sure to get it into all the crevices. Return the sweet potatoes to the oven for an additional 5–10 minutes, or until the pesto is lightly browned and crispy. Serve hot and enjoy your delicious and healthy pesto-crusted hasselback sweet potatoes!