Hasselback sweet potatoes with garlic, thyme and parmesan
Ingredients
- 2 tbs olive oil
- 2 tbs maple syrup
- 2 garlic cloves crushed
- 1 tbs fresh thyme leaves
- 8 small orange sweet potatoes (kumara)
- 2/3 cup finely grated parmesan cheese
Instructions
- Preheat an oven to 200°C/180C fan-forced. Line a baking tray with baking paper.
- Combine oil, syrup, garlic and thyme in a small bowl.
- 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 below).
- Place sweet potatoes on prepared tray. Drizzle with oil mixture. Sprinkle with half the cheese. Season. Bake for 45 to 50 minutes or until golden and tender. Serve sprinkled with remaining cheese.
Notes
To slice the potatoes without cutting all the way through, place a thick skewer or chopstick on either side of the potato. Slice down until the knife hits the skewer.
You can also use this topping over (hasselback) potatoes or zucchini.
To make hasselback 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.
You can also use this topping over (hasselback) potatoes or zucchini.
To make hasselback 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.