Hasselback Japanese Sweet Potatoes

I bought a bag of Murasaki Sweet Potatoes at Trader Joes expecting them to be a darker color insider. I should have done my homework but really it  didn’t matter for these delicious Hasselback Japanese Sweet Potatoes. Because the skin has such a lovely color, I decided to save myself some time and keep them on. I sliced them and then covered them in a mixture of olive oil, salt, garlic and rosemary. Your kitchen will smell so good.  These potatoes are amazing. They are soft and creamy on the inside and crispy on the outside with just the right amount of seasoning. This is not a recipe where you want to be skimpy on the oil.

The ingredients

Choose small potatoes and slice them thin

Mix crushed garlic, fresh rosemary, olive oil and salt in a bowl

Pour over potatoes

Bake until soft and crispy

Hasselback Japanese Sweet Potatoes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 2 cloves of garlic minced
• 1/4 cup olive oil
• 2 tablespoons minced fresh rosemary substitute 1 tbsp dry
• 1 tsp course salt
• 10 small japanese or regular sweet potatoes

Method

 

1. Mix the first four ingredients and set aside
2. Scrub and slice potatoes into thin slices 3/4 way through the potato
3. Pour olive oil mixture over the potatoes
4. Bake at 400 for 30 minutes until very crispy and soft