- 2 large Sweet Potatoes
- 0.5 cup Olive Oil
- 2, minced Garlic Cloves
- 1 Tablespoon, finely chopped Fresh Rosemary
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 6 Tablespoons Butter (I use vegan butter)
- Fresh Rosemary
- Fresh Parsley
Roasted hasselback sweet potato with olive oil, butter, garlic and rosemary.
Let’s be real, sweet potato tastes amazing any way you make it.
It’s so vibrant in color and flavor and pairs well with anything!
You can never go wrong with a potato dish, especially during the colder months.
Sometimes, keeping it simple is best.
I could eat this as a meal on its own but it does pair well with any protein and other vegetables.
Using the hasselback method, allows it the sweet potato to roast faster and infuse flavor with whatever herb and fat combination you like!
You can also use a russet, gold or even purple potato for this method.
Rosemary is a great fresh herb to use for roasting as it not only infuses so much aroma but it also does not burn easily.
Garlic and that olive oil and butter combination is a must for me.
I prefer using vegan butter but regular butter works really well also!
Flakey maldon sea salt is great for this recipe. If you are using a fine sea salt, decrease your quantity to not over salt.
When roasting the potatoes, be sure to give them some room on the baking sheet.
Crowding them tightly on the baking sheet will results in more steaming rather than roasting.
Allowing air to pass alongside each sliced sweet potato will result in even baking and a crispier outcome.
If you have 2 baking sheets, even better!
With plenty of leftovers, you can add these hasselback sweet potato to some broth with other veggies or quinoa for a nutritious and filling soup!
Alternatively, you can scoop the flesh, discard the skins and make mash potato. Just add a bit more fat and milk.
Have questions about this recipe? Send me a direct message via Instagram.
Preheat Oven & Prep Sweet Potato
Preheat oven to 450°F.
Wash and dry the sweet potatoes well. If the sweet potatoes are very large, cut them in half, lengthwise.
Place them onto a parchment lined baking sheet.
Using a sharp knife, cut the sweet potato making sure not to cut all the way through so the potato stays intact.
In a bowl, combine the olive oil, minced garlic, chopped rosemary, salt and black pepper then brush the sweet potato with the oil mixture.
Cut the butter into small bits then add a small piece of butter in between each cut.
Roast the Sweet Potato
Garnish & Serve