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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 time15 minutes
Servings4
- 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.
