I’m Obsessed with Hasselback Sweet Potatoes — and You Should Be, Too
Sweet potatoes have never looked (or tasted) so good!
If you ask me, there’s not many veggies that are better than sweet potatoes. Whether fried, baked, roasted or stuffed, it’s safe to say I eat at least one per week. And don’t even get me started on sweet potato casserole — I’m already anticipating next Thanksgiving.
But, truth be told, I tend to get a bit tired of the same ol’ sweet potato recipes. Sure, I’ll never turn down a veggie burger and oven-baked fries, but it’s nice to change things up once in a while. Variety is the spice of life, right?
That’s why I was so excited when I stumbled upon these hasselback sweet potatoes. As a die-hard devotee of ruffled potato chips, the wavy design instantly had me hooked. And, with a garlic-thyme butter and a tangy Greek yogurt sauce, it’s definitely a fresh, fun twist on my go-to combo of salt, pepper and ranch on the side (don’t knock it ‘til you try it!). Plus, I’m always looking for wholesome sides dishes to make with dinner, and this heart-healthy recipe certainly fits the bill.
Get the Recipe: Hasselback Sweet Potatoes
But, most importantly, this recipe is both easy to make and fairly hands-off. It only takes 10 minutes to wash, cut and season the potatoes, which is definitely possible on busy weeknights. Then, all you have to do is slide them in the oven, fan the slices halfway through and eat! They do bake for quite a while (about an hour, give or take), but I typically use that time to change into sweatpants, queue up my current TV series of choice and prepare the rest of my meal.
When cooking for a crowd, hasselback sweet potatoes are a surefire side dish. However, as a (very) recent vegetarian, they’ve quickly become the perfect meal for nights when I’m too lazy to cook something elaborate — just add a side salad and the yogurt sauce and dinner is served!
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