Jamie drizzling honey on top of a fig tart

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Hasselback sweet potatoes

Hasselback sweet potatoes

With maple & pecan yoghurt

Hasselback sweet potatoes

1 hr

Not Too Tricky

serves 4

nutrition per serving

317

Calories


13g

Fat


1.8g

Saturates


13.2g

Sugars


0.6g

Salt


5.2g

Protein


45.6g

Carbs


6g

Fibre


of an adult’s reference intake

Ingredients

4 sweet potatoes

olive oil

50g pecans

4 tablespoons natural yoghurt

maple syrup, for drizzling

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with a dollop of yoghurt, sprinkle over the pecans and drizzle with a little maple syrup – delicious!

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