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      Pimped up Prawn Cocktail

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      Smashed Spuds with Truffle oil & Parmesan

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      Christmas Hasselback Potatoes

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      Finn’s Lean n’Green Smoothie Bowl

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      Guest Recipes

      Holly White’s Vegan Shepardless Pie

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

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Hasselback Sweet Potatoes

written by thewonkyspatula August 7, 2015
Hasselback Sweet Potatoes

I absolutely can’t get enough of these potatoes at the moment! They are so easy to prepare and full of flavour! The perfect side dish for any dinner or even bulk up with some extra toppings and serve as a main!

FullSizeRender (4)

This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

2 sweet potatoes
2 cloves of garlic, crushed
1/2 a red chili, chopped
2 tbsp olive oil
2 tbsp clarified butter or ghee
A sprinkle of smoked paprika
A sprinkle of coarse salt

Method:

  1. Pre-heat your oven to 200°c/392°F.
  2. Slice the ends and bottoms off the potatoes so that they lie flat.FullSizeRender
  3. Working from one end to the other make thin sliced 3/4 of the way through the potato a few mm apart from each other.
    FullSizeRender (5)
  4. Place the potatoes on a baking tray, mix the garlic, oil and chili together and pat onto the potatoes, ensure that some of the oil is on the bottom to stop them from sticking.
  5. Bake in the oven for 40-45 minutes until golden and crispy basting 1/2 way through with the ghee.
  6. Remove from the oven sprinkle on the salt and smoked paprika and enjoy!FullSizeRender (10)
Hasselback Sweet Potatoes was last modified: September 3rd, 2017 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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