Baking, Cheese, Herbs, Main, Potato (incl. Sweet Potato), Share Plates, Sides, Vegetarian

Hassleback Sweet Potatoes with Garlic, Thyme and Parmesan

These potatoes always look so spectacular when serving them to guests and family. As the potatoes are cut, the flavours seep into the potato flesh and give you such a great result and taste. See my tips and notes for further hassleback ideas.
This recipe was created exclusively for the new Castle Towers Blog – find it here!

Hope you enjoy the recipe!

Hassleback Sweet Potatoes with Garlic, Thyme and Parmesan
Hassleback Sweet Potatoes with Garlic, Thyme and Parmesan
Print Recipe
Servings Prep Time
8 25 mins
Cook Time
50 mins
Servings Prep Time
8 25 mins
Cook Time
50 mins
Hassleback Sweet Potatoes with Garlic, Thyme and Parmesan
Hassleback Sweet Potatoes with Garlic, Thyme and Parmesan
Print Recipe
Servings Prep Time
8 25 mins
Cook Time
50 mins
Servings Prep Time
8 25 mins
Cook Time
50 mins
Ingredients
Servings:
Instructions
  1. Preheat an oven to 200°C/180C fan-forced. Line a baking tray with baking paper.
  2. Combine oil, syrup, garlic and thyme in a small bowl.
  3. Using a sharp knife, cut each sweet potato crosswise into 3mm slices, cutting three-quarters of the way through (being careful not to cut all the way through so potatoes stay intact – See note and pic below).
  4. Place sweet potatoes on prepared tray. Drizzle with oil mixture. Sprinkle with half the parmesan cheese. Season with salt and pepper. Bake for 45 to 50 minutes or until golden and tender. Serve sprinkled with remaining parmesan cheese.
Recipe Notes

NOTE:
To slice the potatoes without cutting all the way through, place a thick skewer on either side of the potato. Slice down until the knife hits the skewers (see pic below)

TIPS:
You can also use this topping over (hassleback) potatoes and/or zucchini.
To make hassleback potatoes, first halve the potatoes and place cut-side down on board before slicing thinly. Use desiree or sebago potatoes.
Replace parmesan cheese with finely chopped pecans or walnuts. Add nuts for the last 10 minutes of cooking time.
Replace maple syrup with brown sugar or honey.
You could crumble over some soft feta cheese or goats cheese to serve, if desired.
Store any leftover potatoes, covered, in the refrigerator, for up to 3 days.


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