Thinly sliced, roasted until crisp at the edges and tender inside, these hasselback sweet potatoes are a showstopper side — or a meal on their own. A creamy gorgonzola sauce with shallot and nutmeg makes them feel special, much like the Chicken, Potato and Mushroom Bake. For another cozy baked favorite, try the Simple Chicken and Vegetable Casserole.
Ingredients
- 2 sweet potatoes
- 1.5-2 tbsp olive oil
- 1 tsp smoked paprika
- 1 shallot, finely chopped
- 1 tbsp butter
- 140 g blue cheese
- 150 g sour cream
- pinch of nutmeg
- fresh herbs
- salt and black pepper to taste
Instructions
- Cut the sweet potatoes hasselback-style (thin slices, not cut through) and place in a baking dish.
- Mix the olive oil with the paprika, brush over the potatoes, and salt them.
- Roast at 180°C (350°F) for 45 minutes (time depends on size).
- For the sauce: sauté the shallot in butter until soft. Add the blue cheese, sour cream, and nutmeg over medium heat. Remove from heat after 3-5 minutes. Season with pepper.
Tips
- Place a chopstick on each side of the potato while slicing — it stops the knife from cutting all the way through.
- Use a mild blue cheese if you prefer a gentler flavor, or extra gorgonzola for a bolder sauce.
- For more baked dinner ideas, see Allrecipes and Serious Eats.
Nutrition (per 100 g): 125.7 kcal, protein 6 g, fat 8 g, carbs 7.8 g.
Rich, smoky, and wonderfully comforting, these hasselback sweet potatoes are weeknight cooking at its best. For another hearty weeknight main, try the Turkey Meatballs in Tomato Sauce.