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Parmesan Hasselback Sweet Potatoes with Balsamic Glaze
5
from 1 vote
These sweet potatoes are sliced and roasted in the oven, then drizzled with balsamic and topped with parmesan and fresh herbs.
Prep Time:
15
minutes
mins
Cook Time:
1
hour
hr
Total Time:
1
hour
hr
15
minutes
mins
Yield:
4
servings
Course:
Side Dish
Cuisine:
American
Ingredients
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*)
Instructions
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.
Nutrition
Serving:
1
sweet potato
,
Calories:
302
kcal
,
Carbohydrates:
48
g
,
Protein:
6
g
,
Fat:
10
g
,
Saturated Fat:
3
g
,
Cholesterol:
10
mg
,
Sodium:
284
mg
,
Fiber:
7.5
g
,
Sugar:
17
g
- WW Points:
6