Hasselback Sweet Potatoes with Guacamole
The easiest way to upgrade your typical baked potatoes. Crispy outside and fluffly melt-in-your mouth within, these Hasselback Sweet Potatoes with Guacamole make a great spring and summer side.
Serving: 4
Ingredients
- 4 large sweet potatoes
- extravirgin olive oil
- sea salt and black pepper
For the guacamole:
- 2 ripe avocados
- ½ small red onion, finely chopped
- 1 to mato, deseeded, finely chopped
- 1 tablespoon chopped fresh coriander
- juice of 1 lime
- 1-2 tablespoon organic greek yogurt, depending how runny you want the guacamole
- 1 chilli, red or green, deseeded and finely chopped
- sea salt and black pepper, to taste
Instructions
- Preheat the oven to 180C/ 375F.
- For the guacamole: put the avocados in a large bowl and mash very well with a fork.
- Slowly fold in yogurt and lime juice, and mix until you reach a creamy consistency. Add in chopped tomatoes & onion, coriander and chilli. Season to taste and refreigerate until ready to serve.
- For the Hasselback Potatoes: remove a tiny slice of flesh from the bottom so the potatoes sit flat on the cutting board.
- Place a wooden spoon on either side of the potatoes and, with the help of a sharp knife, slice all the way through the potatoes as thinly as you can, just until the knife blade hits the wooden spoon.
- Drizzle with olive oil and season well with sea salt and pepper, arrange on a baking tray and cover with foil.
- Bake for about 40 mins, then remove foil and drizzle with a glug of olive oil, and continue to cook for a further 10 mins, until the potatoes are crispy and cooked through.
- Top the sweet potatoes with guacamole and serve. Enjoy!
Notes
To make it 100% vegan, substitute greek yogurt with a dairy-free alternative.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.