Jazz up your side dish game with these Hasselback sweet potatoes flavored with garam masala and clementine. Perfectly filling and starch solution compliant.
You can also add other roots vegetable to the pan for some variety. In this case, I added some slightly shriveled beets that I got a couple of weeks ago with my veggie basket.
Hasselback Sweet Potatoes with Garam Masala
2018-01-24 20:26:50
Ingredients
- 4 large sweet potatoes
- 2 clementines, sliced in half
- 1 tbsp of garam masala
- Flakes sea salt and pepper to taste
Instructions
- Preheat your oven to 425 F.
- Scrub the skin of the sweet potatoes until clean.
- Cut a small slice off the bottoms of the potatoes so that they become stable. Hold your sharp chef’s knife at an angle so that only to point of the knife touch the board and the heel of the knife doesn’t make contact with your cutting board. Carefully cut the potatoes at 2 mm intervals, while keeping the knife’s angle, to make thin slices that don’t reach the base of the potatoes.
- Put the potatoes a parchment paper covered baking tray. Squeeze ½ a clementine over each potato. Sprinkle the garam masala over each sweet potato while still wet. Season to taste with flaked sea salt and black pepper.
- Bake the sweet potatoes for 50 minutes, or until tender.
- Enjoy
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