Sweet potatoes à la Hasselback

Name: Sweet potatoes à la Hasselback
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 6 small sweet potatoes (200 g each); 12 Stem/s Thyme; 3 Branch/s Rosemary; 6 Bay leaves; 4 TABLESPOONS Olive oil; 1 TABLESPOON coarse sea salt

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Lard the cut tubers with herbs and brush them with oil. Bake them in the oven until crispy on the outside and creamy soft on the inside.

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

6 small sweet potatoes (200 g each)
12 Stem/s Thyme
3 Branch/s Rosemary
6 Bay leaves
4 TABLESPOONS Olive oil
1 TABLESPOON coarse sea salt

Directions

1
Preheat oven (electric cooker: 120 °C/circulating air: 100 °C/gas: see manufacturer). Peel and wash the potatoes, cut them in about every 3 mm, but do not cut through. Cooking spoon trick: Place potatoes between two wooden spoon stems. Cut in with a knife. The wooden stems prevent cutting through.
2
Wash all herbs and shake dry. Cut the stems and bay leaves in half and stick them into the potato incisions. Place the potatoes on a baking tray. Drizzle with oil and sprinkle with coarse sea salt. Cook in a hot oven for about 1 1⁄2 hours. Switch on the oven grill and grill the potatoes for about 4 minutes.