Watching the Sorted boys’ video (here X) on Hasselback potatoes really got my mouth watering, but I think my heart gave a little hiccup with the amount of fat, cream & cheese they slathered on to theirs (granted, they were very aware that it was a ‘special treat’ type food!), so I wanted to try a healthier version, trying not to compromise on the taste. I switched up a sweet potato instead of a standard potato, (mostly because that’s all I had in my cupboard), and used an olive spread (carrying on my dairy-free diet) and it turned out delicious! Possibly my new favourite way of eating sweet potatoes 🙂
- 1 small-medium sweet potato
- 1 tbsp olive spread
- Salt & pepper
- 1 tsp smoked paprika
- 1 pinch smoked chilli flakes
- 2-3 cloves garlic, minced
- Preheat your oven to 190C fan.
- Lay your sweet potato down the way it naturally rests. Cut several parallel slices downwards into the potato with a sharp knife, but do not cut all the way to the bottom; about 2/3 or 3/4 way down the potato will do, so the whole thing still holds together. TIP: place a wooden spoon down on the chopping board next to the potato while you cut – the wooden handle will stop your knife going through all the way, and you should end up with some pretty even slices.
- Mix together the olive spread, salt, pepper, smoked paprika, chilli flakes, and minced garlic into a bowl and stir until combined.
- Coat the potato with the spread, trying to get some slivers of the spread down the cuts (but don’t worry if you can’t, it’ll slip down naturally while cooking).
- Bake your sweet potato until cooked through. Depending on the size of the potato, and the strength of your oven, it will take anywhere from 40-60 minutes. If the potato looks like it’s burning, just cover it with tin foil until it is cooked through.
- Once cooked, remove from the oven and serve immediately, pouring the garlicky juices on top 😛 Eat!
I had mine alongside an egg salad, but obviously you can have it with whatever you want. Top with creme fraiche and chives (as an example) for something a little bit special 🙂