These hasselback sweet potatoes are sliced and roasted in the oven, then drizzled with balsamic and topped with parmesan and fresh herbs. They can be enjoyed as a side dish for eight, or as a meatless main for four people. A delicious sweet potato recipe!
Parmesan Hasselback Sweet Potatoes Recipe
My husband loves sweet potatoes (loaded with butter) but I prefer mine more on the savory side, such as this. I had this for lunch over some baby greens and felts satisfied, but this would be beautiful on your Thanksgiving table if you would like to serve this as a side.
And speaking of Thanksgiving, I know the holidays can be a stressful time. Between traveling, extra calories being consumed and stress of having to take care of so many people, it’s easy to feel overwhelmed.
That’s why I find it’s so important to take care of myself during this time of year. In addition to making healthy and delicious food, I track my points on Weight Watchers and I hit the gym to work out any stress. It’s a guaranteed way to feel great, quickly.
More sweet potato recipes you might enjoy:
- Spiralized Sweet Potato Latkes
- No Bean Turkey and Sweet Potato Chili
- Loaded Baked Sweet Potato
- Turmeric Roasted Sweet Potato and Macadamia Soup
- Stuffed Sweet Potatoes with Marinara and Mozzarella
Parmesan Hasselback Sweet Potatoes with Balsamic Glaze
- 4 medium sweet potatoes, 7 oz each
- 1/2 tbsp unsalted butter, melted
- 1/2 tbsp olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1/2 oz freshly grated parmesan cheese
- 1 tbsp fresh chopped oregano
- 1 tbsp fresh chopped Italian parsley
- 1 tsp fresh chopped thyme
- 2 tbsp balsamic glaze, I used Delallo*
- Preheat oven to 400 degrees.
- With a large, sharp knife, make ¼-inch slices down the length of each potato, cutting only 3/4 of the way through.
- In a small bowl, combine butter and olive oil.
- Place the potatoes in a medium mixing bowl and drizzle half of the the olive oil/butter mixture over the top of each potato, then toss to evenly coat.
- Place potatoes on a small baking sheet and sprinkle with salt and pepper.
- Bake for 50-60 minutes, or until potatoes are tender inside and caramelized and crisp on the outside.
- Drizzle with remaining butter/oil and sprinkle with parmesan, herbs and drizzle with balsamic glaze.
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*To make your own glaze, bring ¼ cup balsamic vinegar to a gentle boil over medium heat until it thickens and reduces by half, about 3-4 minutes. Makes 2 tablespoons.