Name: Roasted Hasselback Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 6 x 150g sweet potatoes; 25g butter, melted; 2 tblsps olive oil; 1 tsp mild curry powder; 1 tsp garlic salt; 1⁄2 tsp smoked paprika; Cracked black pepper, to taste; Finely chopped fresh parsley and finely grated lemon rind, to serve

Roasted Hasselback Sweet Potatoes

A perfect side for a Sunday roast.

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Serves 6

Prep

15M

Cook

45M

Total

Simple but scrumptious!

Ingredients

6 x 150g sweet potatoes

25g butter, melted

2 tblsps olive oil

1 tsp mild curry powder

1 tsp garlic salt

1⁄2 tsp smoked paprika

Cracked black pepper, to taste

Finely chopped fresh parsley and finely grated lemon rind, to serve

Method

Wash and scrub potatoes. Pat dry with absorbent kitchen paper. Trim potatoes slightly to sit at on a chopping board.

One at a time, cut deep slices crossways, at 5mm intervals, through potatoes about a third of the way down. Place in a large roasting pan lined with baking paper.

Combine butter, oil, curry powder, garlic salt and paprika in a small bowl. Mix well. Brush evenly over potatoes. Season with pepper.

Cook in a very hot oven (220C) for about 40 to 45 minutes, or until tender and golden brown.

Serve sprinkled with combined parsley and lemon rind.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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