Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Rosemary Hasselback Sweet Potatoes
These hasselback sweet potatoes are topped with a rosemary mustard vinaigrette dressing.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
air fryer hasselback sweet potatoes, hasselback sweet potatoes, rosemary hasselback sweet potatoes
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
For the Potatoes
2
sweet potatoes
1
tablespoon
extra virgin olive oil
1
teaspoon
fresh rosemary
minced
salt & pepper
For the Dressing
1
tablespoon
lemon juice
1
teaspoon
fresh rosemary
minced
1
tablespoon
dijon mustard
1 1/2
teaspoons
shallot
minced
2
tablespoons
extra virgin olive oil
salt & pepper
Instructions
Preheat oven to 425°F degrees.
Clean potatoes well and cut into thin slices almost to the bottom of the potato but not fully through.
Rub potatoes with olive oil taking care to get in between many if not all of the individual slices (this is what gets them crispy!).
Place on a baking sheet then sprinkle the rosemary, salt & pepper on top and in between the slices.
Bake for about 45 minutes until the edges are crispy and golden brown while the middle of the sweet potato is fork tender.
Make the dressing by whisking all the ingredients together in a small bowl.
Once the sweet potatoes are out of the oven, drizzle the dressing over top and in between the slices for maximum flavor.
Serve hot.
Nutrition
Serving:
1
SERVING
|
Calories:
291
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
17
g
|
Sodium:
542
mg
|
Fiber:
4
g
|
Sugar:
8
g