How to make:
Purple Hasselback Sweet Potatoes
These Purple Hasselback Sweet Potatoes are your new favorite vegan side dish. Plus a rosemary infused olive oil recipe to finish them off!
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Author:
Yield:
4 1x
Rating:
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Find it online: https://www.emilieeats.com/purple-hasselback-sweet-potatoes/