Hasselback sweet potatoes

Name: Hasselback sweet potatoes
Total time: 1 h
Yield: 4
Ingredients: 4 sweet potatoes; olive oil; 50 g pecans; 4 tabespoons natural yoghurt; maple syrup for drizzling

With maple & pecan yoghurt

Serves 4

Cooks In1 hour

DifficultyNot too tricky

Thanksgiving Sweet potato

Nutrition per serving

Calories 317 16%
Fat 13g 19%
Saturates 1.8g 9%
Sugars 13.2g 15%
Salt 0.6g 10%
Protein 5.2g 10%
Carbs 45.6g 18%
Fibre 6g -

Of an adult's reference intake

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Ingredients

4 sweet potatoes
olive oil
50 g pecans
4 tabespoons natural yoghurt
maple syrup , for drizzling

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Method

Preheat the oven to 180°C/350°F/gas 4.
Scrub the sweet potatoes. Place one potato on a board between the handles of two wooden spoons, and carefully slice at just under ½cm intervals all the way along (the spoons will stop you going all the way through). Repeat with the rest of the potatoes.
Rub the potatoes with a small drizzle of olive oil and sprinkle with a tiny pinch of sea salt and black pepper. Roast on a baking tray for 45 minutes, or until cooked through and the skin is crisp.
A few minutes before your potatoes are ready, crush the pecans in a pestle & mortar, or bash in a clean tea towel with a rolling pin.
Carefully transfer the baked potatoes to serving plates, cut a cross in the top and gently break them open with a fork, mashing a little of the inside as you go.
Serve with a dollop of yoghurt, sprinkle over the pecans and drizzle with a little maple syrup – delicious!