Garlic Hasselback Sweet Potatoes
Ingredients
- 6 small organic sweet potatoes, scrubbed
- 2 tbsp olive oil
- 5 cloves of garlic, thinly sliced
- 1 tbsp fresh parsley, finely chopped + more for topping
- 1/4 tsp dried thyme
- a big pinch of salt & pepper
- 2 tbsp green onions, sliced
- Topping ideas: tahini, cashew cream, vegan sour cream, guacamole
Preparation
Start by washing and drying sweet potatoes
Using a sharp knife, cut thin slices starting from one side of the potato across being careful not to cut all the way through the potato (you want the potatoes to stay intact)
Whisk together all of other ingredients to make a marinate
Rub mixture into each sliced potato making sure to get some of the garlic into the crevasse of the potatoes
Bake in a preheated oven at 450 degrees f for about 1 hour or until potato edges start to crisp
Top with fresh parsley, green onion and something creamy like my ideas above
To make a simple cashew cream: blend together 1 cup soaked cashews, 3-4 tbsp water, 2 tbsp lemon juice & a pinch of salt until smooth