Carole Food.
Hasselback Sweet Potato
Everyone knows that sweet potato and maple syrup are a match made in heaven, and here it’s paired with garlicky butter and a goats cheese cream! The pecans on top are optional, but highly recommended because they give a delicious crunch to the dish!
Jump to recipeEveryone knows that sweet potato and maple syrup are a match made in heaven, and here it’s paired with garlicky butter and a goats cheese cream! The pecans on top are optional, but highly recommended because they give a delicious crunch to the dish!
Why you’ll love this dish
- Seasonal - roasted sweet potato is the perfect autumnal or winter dish when the nights get a bit longer and colder!
- Celebrate sides - side dishes often get overlooked when menu planning, but this is the perfect thing to make when you want to put a bit of extra effort in!
What ingredients do you need for this dish (includes possible substitutions)?
Sweet potato: I wouldn’t recommend substituting this with normal potato as it may taste a bit weird with the maple syrup! However if you did really want to use normal potato - leave out the maple syrup!
Maple syrup: a good quality 100% maple syrup is important here!
Goats cheese: can be substituted with feta if you don’t like goats cheese.
Yoghurt: loosens the sauce to give it a creamy texture!
Butter: can’t be substituted with anything!
Garlic: add as much as you want…
Lemon: gives needed acidity to the garlic butter.
Maple syrup: add as much as you want!
Parsley: gives an aromatic freshness to the garlic butter.
What to serve this with?
This is perfect served with any protein! Think roasted chicken, turkey, fried smoked tofu, grilled halloumi…
Instructions
Preheat the oven
Preheat the oven to 220c/200c fan. Line a baking tray with paper then add 1 tbsp olive oil.
Prep the sweet potato
Put the sweet potato on a chopping board between two large chopsticks or wooden spoon handles. Cut down in 1/2cm intervals, ensuring you don’t cut through all the way. The chopsticks/spoon handles will stop the knife going all the way through. Repeat with all the sweet potatoes. You’ll need a large and sharp knife to do this!
Place in oven
Season the sweet potato liberally with flaky sea salt and drizzle over the olive oil and maple syrup. Place the sweet potatoes on the baking tray then put it in the oven until the sweet potatoes are tender and edges slightly crisp. This will take about 50 minutes - 1 hour.
Make the goats cheese cream
For the goats cheese yoghurt, blend the goats cheese, yoghurt and extra virgin olive oil until smooth.
Make the garlic butter
For the garlic butter, melt the butter with a pinch of salt then add the garlic. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the lemon juice, maple syrup and chopped parsley. Spoon the goats cheese yoghurt onto a serving dish/large plate, top with the sweet potato and pour over the garlic butter.
FAQ
What’s the best way to store this dish?
I would recommend eating this straight away!
Can this be frozen?
This dish isn’t really suitable for freezing, sorry!
If you’re looking for another dish, be sure to try out these recipes:
Hasselback Sweet Potato
Everyone knows that sweet potato and maple syrup are a match made in heaven, and here it’s paired with garlicky butter and a goats cheese cream! The pecans on top are optional, but highly recommended because they give a delicious crunch to the dish!
Ingredients
for the sweet potato
- 2 tbsp olive oil
- 1kg sweet potato
- 1 tbsp maple syrup
- Flaky sea salt
for the goats cheese cream
- 200g goats cheese
- 4 tbsp greek/natural yoghurt
- 1 tbsp extra virgin olive oil
for the garlic butter
- 100g unsalted butter
- 2 large garlic cloves, finely chopped
- 1/4 lemon, juiced
- 1-3 tbsp maple syrup
- 5g parsley, chopped
- Pinch of salt
- Optional topping: parsley, chopped pecan
Method
- Preheat the oven to 220c/200c fan. Line a baking tray with paper then add 1 tbsp olive oil.
- Put the sweet potato on a chopping board between two large chopsticks or wooden spoon handles. Cut down in 1/2cm intervals, ensuring you don’t cut through all the way. The chopsticks/spoon handles will stop the knife going all the way through. Repeat with all the sweet potatoes. You’ll need a large and sharp knife to do this!
- Season the sweet potato liberally with flaky sea salt and drizzle over the olive oil and maple syrup. Place the sweet potatoes on the baking tray then put it in the oven until the sweet potatoes are tender and edges slightly crisp. This will take about 50 minutes - 1 hour.
- For the goats cheese yoghurt, blend the goats cheese, yoghurt and extra virgin olive oil until smooth.
- For the garlic butter, melt the butter with a pinch of salt then add the garlic. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the lemon juice, maple syrup and chopped parsley.
- For the garlic butter, melt the butter with a pinch of salt then add the garlic. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the lemon juice, maple syrup and chopped parsley. Spoon the goats cheese yoghurt onto a serving dish/large plate, top with the sweet potato and pour over the garlic butter. Sprinkle over parsley and chopped pecans.
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Contact
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