Recipe of the Month

I am on the blog so frequently and on the website so infrequently, that I decided to migrate my Recipe of the Month here.  If you came from Facebook, Twitter or Instagram - Hello this is my herb theme blog, check out the many other pages of info while you are here.

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.




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