Hasselback Sweet Potato

Home | Recipes | Quick & Easy | Sides & Salads | Vegan & Vegetarian

To make these Hasselback Sweet Potatoes we’ve decided to use a slightly different technique to cut the sweet potato. We cut a continuous spiral along each sweet potato all the way through to the skewer and spread out carefully to create a ‘tornado’. For a more traditional cut check out our Hasselback potato recipe.

Try serving these Hasselback Sweet Potatoes as a side for our Mexican Pulled Pork or our vegetarian mushroom burger.

Prep time

20 mins
Cook time

35 mins
Total time

55 mins
Ideal for

Snack/side
Make it

Mexican
Serves

2

How to make it

Pre-heat oven to 190C.
Cut the ends off the sweet potatoes. Insert a skewer into the centre of each potato and push through until it comes out the other end. try to get it as central as possible.
Using a sharp knife, starting at either end, make a continuous spiral cut along the length of the potato, cutting through to the skewer.
If you do this right, you’ll end up with an unbroken spiral of sweet potato that you can carefully elongate along the length of the skewer.
Mix the butter with the Gran Luchito Chipotle Paste and brush all over the potato, along with a sprinkle of salt & pepper.
Place in a roasting tin and roast for 15mins.
Remove from oven and sprinkle with parmesan cheese. Return to oven and cook for another 25mins, or until crispy on the outside. A little bit of char is fine.
Carefully remove from the skewer.
Serve with a little bit of extra parmesan, Gran Luchito Chipotle Mayo (for dipping), a squeeze of fresh lime and chopped coriander.