Hasselback Herbed Garlic Butter Sweet Potatoes Unbelievably versatile, hasselback sweet potatoes can be served with absolutely anything — as a side or as a main on their own. Crispy on the outside and fork-tender on the inside, this is one of the best ways to roast or bake a sweet potato
4 medium sweet potatoes
4 tablespoons Garlic Butter
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped rosemary
Kosher salt and freshly ground black pepper
Extra herbs to garnish
Preheat the oven to 220°C | 425 degrees F. Line a baking tray/sheet with aluminum foil; set aside.
Wash and scrub the sweet potatoes; pat them dry with paper towel. Carefully slice each sweet potato 1/2-inch slits (or slices) along the tops, stopping 1/2-inch from the bottom (1-cm). Be careful not to apply too much pressure or you may cut straight through.
Prepare the Garlic Butter. Melt the butter; mix the lemon juice, thyme, rosemary, salt and pepper (to taste) through the butter. Set aside.
The quicker version:
Wrap each sweet potato in one sheet of paper towel; place on a microwave safe dish and microwave on high setting for 8-10 minutes, or until semi-soft. Brush the butter all over the potatoes and in between the slices; transfer them onto the baking sheet and place in the oven for a further 10 minutes to allow them to continue roasting and crisp up.
The slow version:
Place potatoes onto the lined baking tray/sheet; brush with half of the butter and roast until the center of the potatoes are beginning to soften (30 minutes). Remove from oven, brush with the remaining butter and fan the wedges out lightly with a fork to open up the slices. Return to oven and continue baking for a further 30 minutes, or until soft and tender in the centre and crispy on the outside.