Sweet potato hasselback
A colorful sweet potato hasselback with rosemary, sea salt and Parmesan cheese
A colorful sweet potato hasselback with rosemary, sea salt and Parmesan cheese
Preparation
Preheat the oven to 200 degrees Celsius. Wash the sweet potatoes.
Using a sharp knife, cut the sweet potatoes about two-thirds of the way down the bottom and cut into slices about 2 mm thick. Carefully separate the slices, but make sure the sweet potato remains whole.
Place the sweet potatoes in a large baking dish. Sprinkle with olive oil and rosemary. Season with black pepper and sea salt to taste. Bake the sweet potatoes in the preheated oven for about 45 minutes.
Variatietip
Serveer de zoete aardappelen met een lekkere yoghurtdip voor een frisse garnering. Garneer de zoete aardappelen eventueel nog met Parmezaanse kaas.
Ingredients
- 2 oranje zoete aardappels
- 2 paarse zoete aardappels
- 1 el Rozemarijn
- 4 el olijfolie
- Zwarte Peper, naar smaak
- Zeezout, naar smaak
Supplies
- A large baking dish
Products used in this recipe
€2,49
€3,39
€2,79