Thursday, June 4, 2015

Hasselback Sweet Potatoes

  • 6 large sweet potatoes
  • 2 sprigs fresh rosemary
  • 3 tablespoons olive oil3 tablespoons of butter
  • Sea salt and black pepper to taste
  • Preheat the oven to 400ºF. Cut slits in the potatoes at 1/2-inch intervals, going almost all the way through the potato. Finely chop the rosemary leaves. Put the potatoes into a roasting pan.
  • Rub the oil over them, then sprinkle with the rosemary and plenty of salt and pepper. Rub butter on it and bake for 1 hour, or until tender in the middle and crisp outside, and the potatoes have fanned out. Enjoy!

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