Hasselback Sweet Potato

  

Ingredients

4 medium sweet potatoes

2 tbsp butter spread divided

1 tsp fresh thyme

1/3 cup non-fat Greek Yogurt

½ avocado diced (optional)

1 scallion white and green parts chopped

salt and pepper to taste

Preparations

1. Clean & Position the sweet potato

 

 Scrub the skin well and pat it dry, then set the potato between two chopsticks on a cutting board. This keeps the sweet potato steady so you don’t cut all the way through it. If it rolls around, trim a thin slice from the bottom to give it a flat base. 

2. Hasselback the Sweet potatoes

 

With a sharp knife, make cuts about ⅛ inch apart, leaving ½ inch intact at the bottom. The chopsticks help stop the blade, but watch the tapered ends, where the knife may not reach them. Think about going 80% down the potato. 

3. Spread with butter and bake

 

Place the potatoes on a parchment-lined baking sheet and divide 1 tablespoon of butter spread among all four. Coat the outsides for now; the slices will be easier to reach after the potatoes soften. Bake. 

 

4. Gently fan the slices

 

Once the centers start to soften, use a fork to carefully ease the slices apart. Spread the remaining tablespoon of butter over the potatoes, working it into the gaps with a pastry brush if you have one. 

5. Add the thyme

 

 Sprinkle the thyme over the potatoes, then put them back in the oven until the centers are tender and the edges are crisp. Meanwhile, stir together the yogurt, optional avocado, scallion, salt, and pepper for serving.

Meanwhile, stir the yogurt, avocado, and scallions with a pinch of salt and a pinch of pepper. Serve the dip with the sweet potatoes. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs