Hasselback sweet potatoes with almonds

  • 50 min
  • 8 servings
  • 121 calories


  • 4 medium sweet potatoes
  • 1 tbsp melted butter
  • 2 tsp olive oil
  • 1 garlic clove, finely chopped
  • 3 tbsp chopped almonds
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper


  1. Preheat the oven to 430°F / 220°C.
  2. Line a baking sheet with parchment paper.
  3. Make thin slices along each potato, slicing 2/3 of the way through.
  4. Place on the baking sheet and use a brush to apply the oil and butter on top, season with salt and pepper. Roast for 40 minutes, top the potatoes with the chopped almonds and garlic and bake for another 20 minutes.

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