Hasselback sweet potatoes

Looking for a bit of a change from roast potatoes? These hasselback sweet potatoes with a touch of paprika are a funky and flavoursome accompaniment to turkey, ham, chicken or beef. 

You will need:

(serves 6)
  • 6 medium sweet potatoes
  • 2 tsp paprika
  • 2 tbsp unsalted butter, softened
  • 2 tbsp sour cream
  • 1 bunch coriander, roughly chopped
  • 2 red chillies, finely chopped
  • Salt and pepper
  • Olive oil

Simple steps:

  • Pre heat the oven to 230°C. Slice a small piece off the bottom of each potato creating a flat side to the potato. Turn the potato so the flat side is on the bottom then, using a sharp knife carefully slice ¾ of the way through the potato. Repeat this every ½ cm.
  • Mix the butter and paprika together in a small bowl and smear into the cracks of the potatoes then arrange onto an oven tray. Season well with salt and pepper and drizzle with a little olive oil.
  • Cover with tin foil and roast in the oven for 20 minutes. Remove the tin foil then return back to the oven for another 30-35 minutes.
  • Once cooked, spoon the sour cream over the top and sprinkle with fresh coriander and slices of chilli.

Got leftovers? See my top tips with what to do with Christmas leftovers

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