Condiment
Parmesan Hasselback Sweet Potatoes with Balsamic Glaze
Crisp edges give way to creamy centers as the sweet potatoes soak up buttery richness, their natural sweetness deepened by roasting. Parmesan melts into savory pockets while oregano, parsley, and thyme release herbal perfume, all lifted by the tangy-sweet balsamic glaze that finishes each slice.
- Total
- 1 hr 15 min
- Prep
- 15 min
- Cook
- 1 hr
- Serves
- 4
Nutrition per Serving
- Calories
- 302
- Protein
- 6g
- Carbs
- 48g
- Fat
- 10g
- Fiber
- 8g
- Sugar
- 17g
- Sodium
- 284mg
Ingredients
- 4 medium sweet potatoes (7 oz each)
- 1/2 tbsp unsalted butter (melted)
- 1/2 tbsp olive oil
- 1/4 tsp kosher salt
- freshly ground black pepper (to taste)
- 1/2 oz freshly grated parmesan cheese
- 1 tbsp fresh chopped oregano
- 1 tbsp fresh chopped Italian parsley
- 1 tsp fresh chopped thyme
- 2 tbsp balsamic glaze (I used Delallo*)
Instructions
- Preheat oven to 400 degrees.
- With a large, sharp knife, make ¼-inch slices down the length of each potato, cutting only 3/4 of the way through.
- In a small bowl, combine butter and olive oil.
- Place the potatoes in a medium mixing bowl and drizzle half of the the olive oil/butter mixture over the top of each potato, then toss to evenly coat.
- Place potatoes on a small baking sheet and sprinkle with salt and pepper.
- Bake for 50-60 minutes, or until potatoes are tender inside and caramelized and crisp on the outside.
- Drizzle with remaining butter/oil and sprinkle with parmesan, herbs and drizzle with balsamic glaze.