Hasselback Sweet Potatoes with Garlicky Herb Sauce (Vegan, Gluten Free)
I’m not sure how it happened, but we appear to be on the brink of November! Since November is kind of a big month for food, I figured I should start working on some festive recipes. Now I’m personally not big on tradition. Despite the concept of thankfulness being nice enough, I find Thanksgiving to be problematic when put under a microscope. And I don’t love the bland mush that so often accompanies it. I’m especially over sweet potato dishes that run the risk of sending you into a diabetic coma. So instead of taking that route, I’ve created a beautiful and vibrant dish that celebrates the sweet potato a bit differently. Enter: hasselback sweet potatoes with garlicky herb sauce! They’re sweet, savory, and delightfully tangy. And vegan and gluten free to boot!
Now before you write this recipe off as too hard, hear me out. It’s actually pretty simple to throw together. The most labor intensive part of this recipe is slicing the sweet potatoes. And I’ll admit that my arm got a little tired during that part. But once it’s done, all you need to do is throw the potatoes in the oven and make the sauce. Ok, maybe that still sounds like a lot. But the sauce is super easy. And best of all, it doesn’t require a lot of chopping, which is an actual dream when preparing a feast.
Oh! And while I’m pitching this dish as a holiday side, it’s honestly fair game year round. The holiday thing has more to do with when I’m posting the recipe than anything else. These ingredients are all available year-round, and the dish will be delicious and comforting no matter when it’s served!
Hasselback Sweet Potatoes with Garlicky Herb Sauce
- Food processor or blender
- 4 Large sweet potatoes
- 1/2 cup Olive oil
- 1 bunch Cilantro (roughly chopped)
- 1 bunch Parsley (roughly chopped)
- 4 cloves Garlic
- 1 Jalapeño (roughly chopped)
- 1 Lemon (juice of)
- 1 tbsp White wine vinegar
- Freshly ground black pepper
- Flaky sea salt
- Preheat the oven to 425° fahrenheit.
- Wash, scrub and dry the sweet potatoes. Then cut slits across them. They should be about 1/8 of an inch apart (roughly – you don't have to be too meticulous here) and 2/3 of the way down the potatoes.
- Put the potatoes on a large pan lined with parchment paper. Coat them in about 1/4 cup (4 tbsp) of olive oil. Make sure that it gets into the cracks and crevices! Then sprinkle the tops of the potatoes with salt and freshly ground pepper (to taste).
- Put the potatoes in the preheated oven for 60-75 minutes, or until tender (pierce the side of one of them with a fork to test this).
- While the potatoes are in the oven, make the sauce. Put the garlic, jalapeño, cilantro, parsley, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper in the base of your food processor or blender. Pulse a few times until everything is finely chopped. Don't let it go too long, otherwise you'll end up with a purée.
- Add the lemon juice, white wine vinegar, and 1/4 cup olive oil to the food processor and pulse a few more times until everything is combined.
- When the potatoes are ready, spoon some sauce onto each one. Sprinkle with a little bit of flaky sea salt (if using), and serve!
If your sweet potatoes are as large as mine were, they should serve 4-8 people (depending on whether you’re serving them as a side or a main). They’re really striking, so they should be a hit wherever and whenever you decide to serve them! If you’re looking for other holiday sides, make sure to check out my recipe for pistachio stuffins (stuffing muffins)!
And if you make this, let me know in the comments or on Instagram! I always love hearing from you.