It’s already December, Christmas is almost here,and I really started to be excited about it. Just a few weeks, wow, time goes by so fast. I think a lot of presents and probably even more of the Christmas dinner. Having a lots of dinner ideas, I thought of starting a little section, where I show you some of my Christmas recipes. Nothing special, just vegetarian or vegan dishes, which from one hand are festive and special, so not something we eat everyday, but from the other hand things, which don’t take ages to prepare. I surely don’t want to spend all day in the kitchen.
So let’s start with the hasselback sweet potatoes! Aren’t they just the most elegant way to serve a simple (sweet) potato? I think it would look wonderful on any Christmas plate. This one here is actually no real recipe, more like an idea. You can add many extras, such as herbs, nuts or seeds. You can use any spices you like too, there are so many variations! You can bake just until it gets very soft (as I did now), or you can bake until the slices become crispy and brown, like chips. I love them both way.
Hasselback Sweet Potatoes
- Total Time: 1 hour
- Yield: 2 1x
Ingredients
- 2 sweet potatoes
- 1 clove of garlic
- thyme, rosemary
- olive oil
- salt, pepper
- fresh herbs and nuts to top it
Instructions
- Cut deep slits into washed potatoes. Don’t cut totally through, so it stays connected at the bottom. Place them on a baking tray.
- In a small bowl mix together some olive oil (I used 2 tbsp), crushed garlic and your spices. Brush potatoes all over with the mixture.
- Bake them at 200°C/400℉ for 45-60 minutes (depending on the size). After about 30 minutes brush potatoes again with the spicy olive oil, and bake on until it’s ready. If you wanna add any extras, add them 5-10 minutes before potatoes are ready. Enjoy!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Main, Side
This is such a beautiful way to serve something as ordinary as a potato. Love it! I’d add a sprinkle of cashew cheese on top. Thanks for the idea!
Great idea, Linda! Do you have any good cashew cheese recipe? I have never tried baking cashew cheese, I don’t know how it behaves….
Hi Evi, Here is the link to my cashew cheese recipe. http://www.veganosity.com/food/vegan-happy-hour-tgif/ It’s so easy! Instead of molding it into a block you can just spoon it into a bowl and sprinkle it on top of the potato after baking.
Okay, this is so cool! SO COOL!!! I have a whole book about vegan cheeses, but every sliceable recipe takes ages to make. And this is ready in 24 hours?? I will just go and soak my cashews now! I’ll let you know tomorrow how it turned out 🙂
Yep, I know, and some of the recipes that I’ve seen call for some odd ingredients that I have no idea where to get them. I can’t wait to see what you think of the cheese!
amazing!!!
It never occurred to me to do this with sweet potatoes! Love rosemary and sweet potatoes… a delicious combination! Thank you, Evi!
Thanks, Traci!
I am also a rosemary+sweet potato lover, actually sweet potato+anything lover 🙂
I would really like to know how I can save this receipe.
Hi Barbara,
There is a ‘print’ button under the photo at the recipe box. If you click on it, you’ll get a printable version of the recipe 🙂
What temperature?
Oh, I’ve never noticed that I left out the temperature here. I bake these normally at around 200°C/400℉.
Thanks for reminding me, I corrected the recipe 🙂