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Hasselback Purple Sweet Potato Recipe

These delicious potatoes have creamy purple flesh and crispy skin!
Course Side Dish
Cuisine Swedish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 188kcal

Ingredients

  • 2 large purple sweet potatoes or 4 small; scrubbed
  • 4 tbsp ghee melted; can sub butter or oil
  • 2 tbsp fresh parsley chopped; more for serving
  • 1/4 tsp sea salt more to taste

Instructions

  • Preheat oven to 425 degrees F. Grease a square baking dish.
  • Prepare the potatoes by slicing off a tiny bit on one side, so the potato stays flat when you put it down and does not roll away. Put a chopstick or the handle of a wooden spoon on each side of the potato, and use a sharp knife to make 1/4" slits. The chopsticks or spoon handles will stop you from slicing through the potato.
  • Mix together the melted ghee, parsley, and salt, and use a brush to spread about 1/2 of the mixture over the potatoes. Be sure to get some of the mixture in the cracks!
  • Bake for 30 minutes, remove from oven and spread the rest of the ghee mixture over potatoes. You may need to reheat it if it hardens. Bake for another 10-15 minutes until middle of potatoes are as tender as desired. Sprinkle with salt, and brush with additional ghee and parsley to taste.

Notes

  • Nutrition facts are based on regular sweet potatoes and may be slightly off, since purple sweet potatoes are not included in the nutrition database.
  • Serve them on the side of a lean animal protein with a non-starchy vegetable for a complete meal.
  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes on high.

Nutrition

Serving: 1serving | Calories: 188kcal | Carbohydrates: 13g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 183mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9390IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg