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Hasselback Sweet Potatoes with Parsley Pesto

15 Minutes



I love potatoes. Especially because we can make so many different variations out of them. These Hasselback Sweet Potatoes with Parsley Pesto are surprisingly simple, but they look great and taste even better. That makes them a great side dish that shouldn’t be missing from your table!



Adjust Servings
2large sweet potatoes
1 tablespoon unsalted butter
1 teaspoon smoked paprika
For the Pesto
Handful of parsley
1small avocado
2 tablespoon sour cream
salt & chilli flakes
Nutritional Information
183 Calories
8 g Fats
3 g Protein
27 g Carbs
5 g Sugars


Prepare the potatoes
Preheat the oven to 200°C. Wash and dry the potatoes. Scrub all potatoes clean and pat them dry. Alternatively, you can peel the skins off but it is not necessary. Cut slits in the potatoes, leaving the bottom intact. First, cut your sweet potatoes into 2-3cm high pieces and then cut slits into each piece, stopping just before you cut through so that the slices stay connected at the bottom. Space the slices 0,25 to 0,5cm apart.
Mark as complete
Bake it!
Arrange the sweet potatoes in a baking dish. Brush the sweet potatoes all over with butter mixed with smoked paprika. Season with salt & pepper and place it in the oven. Bake the potatoes for 35-40 minutes. While the potatoes are baking, prepare the pesto. With a hand blender, just combine all the ingredients for the pesto together. Once the potatoes are baked, top each with 1 teaspoon of pesto and serve!
Mark as complete
Slice straight down into the potato, but stop just short of cutting all the way through.
You can rest the potato in a large serving spoon (or on 2 wooden chopsticks) and use that as a guide for when to stop slicing — slice straight down and when your knife hits the edge of the spoon, stop slicing.

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