Everyday cooking
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 time]()
Cooking time30 minutes![preparation time]()
Prep time15 minutes![servings]()
Servings4 portions
- 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
- 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.
- Line a baking tray with parchment paper and place potatoes on top. Drizzle with olive oil and herbs, tossing to coat evenly.
- Bake for 30 minutes in the oven or covered in foil on your barbecue for 20 minutes.
- 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.
