Herby Pull Apart Sweet Potatoes

I adore coming up with new and exciting ways to serve Sweet Potatoes! These Herby Pull Apart Sweet Potatoes, are a bit of a play on my Hasselback Sweet Potatoes and are perfect for wowing a crowd when you’re short on time as the slices don’t have to be as precise, yet you are still serving up something that is a little more out there than your average baked potato!

Sweet Potatoes ready to eat

Don’t be afraid to put your own spin on them – a couple of cloves of garlic mixed in with the ghee at the end is mesmerising!

Sweet Potatoes side angle

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

4 sweet potatoes
4 tbsp olive oil
2 tbsp clarified butter or ghee (sub extra olive oil for vegan alternative)
1/2 tbsp Thyme
1/2 tbsp Sage
1 tsp ground coriander
A sprinkle of coarse salt


  1. Pre-heat your oven to 200°c/392°F.
  2. Slice the ends and bottoms off the potatoes so that they lie flat.
  3. Working from one end to the other make thin sliced 3/4 of the way through the potato a few cm apart from each other.
  4. Working at a side angle, slice the potato back along the same lines a few cm apart to make a criss-cross pattern.
  5. Place the potatoes on a baking tray, mix the herbs, salt and oil together and pat onto the potatoes, ensure that some of the oil is on the bottom to stop them from sticking.Sweet Potatoes raw on tray
  6. Bake in the oven for 40-45 minutes until golden and crispy basting 1/2 way through with the ghee or extra olive oil if you prefer.Sweet Potatoes on tray
  7. Remove from the oven sprinkle with a touch more salt and enjoy!Sweet Potatoes  pull

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