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Hasselback Sweet Potatoes

Don’t you just love BBQs? Hasselback sweet potatoes is our new favourite. Thinly sliced sweet potatoes crispy on the outside and filled with Violife Original.

  • prep timeCooking time30 minutes
  • preparation timePrep time15 minutes
  • servingsServings4 portions
Main
vegan bbq recipes
family favourite meals
slices
recipe image Hasselback Sweet Potatoes
  • 1 pack Violife Original Slices, quartered
  • 4 medium sweet potatoes
  • 1 tbsp garlic powder
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp fresh thyme leaves, finely chopped
  • 1 tsp rosemary, finely chopped
  • 3 tbsp olive oil
  • salt and ground black pepper, to taste Chives
  1. Preheat the oven or barbecue to 220°C. Wash and scrub sweet potatoes. Pat dry and slice carefully along the tops every 1cm – do not slice until the base.
  2. Line a baking tray with parchment paper and place potatoes on top. Drizzle with olive oil and herbs, tossing to coat evenly.
  3. Bake for 30 minutes in the oven or covered in foil on your barbecue for 20 minutes.
  4. 5 minutes before you remove from the oven or barbecue add the Violife Slices in between the potato until they melt. Season with salt, pepper and chopped chives and serve.