Sweet Potatoes Hasselback

By cpetiprin

Ingredients

• 4 medium sweet potatoes
• 1 tbsp. unsalted butter, melted
• 1 tsp. olive oil
• 1 tsp. finely chopped fresh thyme leaves
• 1 clove garlic finely grated on microplane
• Kosher salt and freshly ground black pepper
• 1/3 nonfat Greek yogurt
• 1 scallion, white and green parts chopped

Details

Preparation time 10mins
Cooking time 70mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 425 F. Line baking sheet with aluminum foil.

Make a series of 1/8" slices crosswise along each potato, slicing 2/3 of the way through.

Stir together the butter, oil, thyme, garlic, 1/4 tsp. salt and 1/4 tsp. pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.

Place on baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.

Meanwhile, stir the yogurt and scallions with a pinch of salt and a pinch of pepper.

Serve sauce with the potatoes