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Hasselback Sweet Potato

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  • Prep time25 min
  • ServingsPortions 6
vegan bbq recipes
family favourite meals
recipe image Hasselback Sweet Potato
  • 200 g Violife Cheddar Style Shreds
  • 1 Violife Parmesan Style Wedge, grated
  • ½ cup plant-based butter, melted
  • 6 medium potatoes, sliced Hassel back
  • Salt and Pepper, to taste
  • 2 tbsp each fresh chives, sage and thyme, minced
  1. In a small bowl, mix melted plant-based butter with salt and pepper and drizzle over the hasselback sweet potatoes.
  2. Wrap the potatoes individually in aluminum foil and place on a heated bbq for 40-45 minutes.
  3. Open the aluminum foil carefully and sprinkle generously with Violife Cheddar style shreds and grated Parmesan style. Secure again with the aluminum foil and grill for a further 5 minutes, until they melt nicely!
  4. Serve with extra coarse salt and fresh herbs.