Need an exciting way to cook potatoes for dinner? These Purple Hasselback Sweet Potatoes are your new favorite side dish. Plus an herb-infused olive oil recipe! In partnership with my friends at Pompeian. ❤️
Are you more of a regular potato person or a sweet potato person? Can you even decide? I certainly can’t.
On one hand, I love plain ol’ Russet or red potatoes roasted to perfection in any form (fries, wedges, cubes). 🏆 On the other hand, I love sweet potatoes, which is ironic because I’m usually more of a savory-loving person. There seriously is nothing better than a sweet potato roasted or baked and smothered drizzled with tahini. TRY IT!
I guess for now, I have to say sweet potatoes are my #1. What about you?
One of the reasons I love sweet potatoes so much is that you can get them in so many COLORS! And we all knows colors = nutrients. The more your plate looks like a rainbow, the better!
We all know about orange sweet potatoes, with all their beta-carotene and vitamin C and creamy goodness. But did you know there are also purple sweet potatoes?! Purple happens to be my favorite color, so I’m all about these colorful tubers.
I teamed up with my friends at Pompeian to bring you the recipe for these Purple Hasselback Sweet Potatoes because purple foods are #TrendingIntheKitchen! If you’re looking for a more creative (and pretty!) way to serve potatoes, this is for you.
Okay, let’s back up a little. Before we make the potatoes, we need to make the rosemary-infused olive oil. All you need is Pompeian Organic Extra Virgin Olive Oil, dried rosemary (or whatever herb you want to use), and a bottle that seals well.
The most important thing in making the infused olive oil is to make sure your herbs are completely dry. If there is any water in the herbs when you add them to the oil, you run the risk of growing bacteria in your bottle, causing botulism. Leave your herbs in the sun for a few hours, or bake them on the lowest heat setting in your oven for 10-15 minutes.
Once your olive oil has infused for about a week, it’s time to make the hasselback sweet potatoes! Simply slice the potatoes every 1/4 inch, leaving about 1/2 inch at the bottom to keep the potato together.
Then drizzle that dreamy herb-infused Pompeian Organic Extra Virgin Olive Oil on the potatoes and wait impatiently while they bake!
You can use the herb-infused olive oil for many other dishes—salads, other roasted vegetables, pizza, or spaghetti.
I hope you try these beautiful Purple Hasselback Sweet Potatoes this holiday season… or any other season. 😉
Purple Hasselback Sweet Potatoes
Need an exciting way to cook potatoes for dinner? These Purple Hasselback Sweet Potatoes are your new favorite side dish. Plus an herb-infused olive oil recipe! (vegan & gluten-free)
- 1 cup Pompeian Organic Extra Virgin Olive Oil, plus more to fill the bottle
- 3–4 stalks fresh rosemary, completely dried*
- 4 purple sweet potatoes, washed and scrubbed
- Salt and pepper
- For the infused olive oil: Get a bottle that properly seals (preferably with a cork seal). Add olive oil almost to the top of the bottle. Add dried rosemary. Seal the bottle and place in a cool, dry place for about a week.
- When ready to bake potatoes, preheat oven to 400F.
- Slice potatoes to form thin, 1/4-inch slices on the top, leaving about 1/2 inch on the bottom of each potato to hold the potato together. Place each sliced potato on a baking sheet. Drizzle with infused olive oil and sprinkle with salt and pepper.
- Bake for 35-40 minutes, until potatoes are fork tender.
*You must ensure that the herbs are dry to avoid botulism. To dry your herbs, set them on a baking sheet and leave them in the sun for a few hours; or, turn your oven on the lowest heat setting and bake the herbs for 10-15 minutes.
Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!