Hasselback sweet potato with nut topping

Collection: Hasselback sweet potato with nut topping

Krosse Hasselback-Sweet potatoes with a sweet and spicy marinade and aromatic nut topping - a real taste sensation! The fresh lime rounds off the dish perfectly.

  • Total Duration:
    65 Min
  • Preparationtime:
    20 Min
  • Cookingtime:
    45 Min
  • Portions:
    4

Ingredients

  • 5pc Sweet potatoes, medium
  • 2tbsp Olive oil
  • 1tsp Thyme, chopped
  • 1tsp Ginger, freshly grated
  • 1tbsp Maple syrup
  • 1tsp Salt
  • 1Pn. Pepper
  • 50g Almonds
  • 2tbsp fresh parsley, finely chopped
  • 1tbsp fresh mint, finely chopped
  • 1Cl. Garlic, finely chopped
  • 2tbsp Olive oil (for the topping)
  • 1tbsp Lime juice
  • 1tsp Lime zest
  • 1Pn. Salt and pepper, to taste

Suitable for:

  • vegan
Gebackene Süßkartoffeln, garniert mit gehackten Mandeln und Kräutern, auf einem Blech mit Verpackung.

Preparation

Preheat the oven to 200 °C top/bottom heat. For the typical Hasselback effect, place sticks to the right and left of the sweet potatoes to stop the knife so that you don't cut all the way through the potatoes. Make fan-shaped cuts about every 3 to 5 millimetres.

Prepare the marinade by mixing the olive oil, thyme, ginger, maple syrup, salt and optional paprika powder in a small bowl. Coat the sliced sweet potatoes generously with the marinade, making sure that the marinade gets into the slices. Then place the potatoes on a baking tray and bake for 40 to 45 minutes until they are soft and golden brown. You can brush them with the marinade again during baking.

In the meantime, prepare the topping: chop the Seeberger pistachios and almonds and mix them with the parsley, mint, garlic, olive oil, lime juice and lime zest. Season the mixture with salt and pepper to taste.

Once the sweet potatoes are baked, garnish them with the nut and herb topping and serve immediately.

Recipe by Kirsten Ingeneeger

15.01.2025
in recipes