October Recipe of the Month
Hasselback Sweet Potatoes
This great Fall
Season recipe was adapted from one I saw on the Food Network, it uses a few
robust fresh herbs, if you are using dry, cut the amount to ¼ what is listed.
- 4 medium sweet potatoes
- 1 tablespoon unsalted butter, melted
- 1 teaspoon olive oil
- 2 teaspoon finely chopped fresh thyme leaves
- 2 teaspoons finely chopped chives
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 garlic clove, finely grated on a microplane
- Kosher salt and freshly ground black pepper
- 1/3 cup nonfat Greek-style yogurt
- 1 Tablespoon scissor cut fresh chives
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Make
a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. Stir
together the butter, oil, herbs, garlic, 1/4 teaspoon salt and 1/4 teaspoon
pepper in a small bowl. Rub the potatoes all over with the mixture, getting in
between the slices. Place on the baking sheet and roast until the center of the
potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway
through the roasting time, remove the potatoes from the oven and run a fork
gently across the tops of the potatoes, using light pressure, to fan the slices
and separate them from one another. Meanwhile, stir the yogurt and 1 Tablespoon
fresh chives with a pinch salt and a pinch pepper. Serve the sauce with the
potatoes.
