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Rosemary hasselback sweet potatoes.
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5 from 2 votes

Rosemary Hasselback Sweet Potatoes

These hasselback sweet potatoes are topped with a rosemary mustard vinaigrette dressing.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
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: 1SERVING | Calories: 291kcal | Carbohydrates: 25g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 542mg | Fiber: 4g | Sugar: 8g