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Servings:
pieces

Hasselback Sweet Potatoes

Sweet potatoes loaded with feta and pomegranate and fresh parsley, all drizzled with fresh lemon juice.
Prep Time:
15 min
Cook Time:
50 min
Total Time:
65 min
Ingredients (Servings: pieces)
Sweet Potatoes
kg
Pomegranate Seeds
Feta Cheese
g
Olive Oil
ml
Handful Fresh Parsley
Lemon Juice
tbsp
Salt & Pepper to taste
Preparing In The Kitchen
  1. Bake the oven at 200 ºC and line the baking sheet with parchment paper. Alternatively, you can also work without baking paper, but you should grease the tray.
  2. Peel the sweet potatoes and halve them. If you have smaller potatoes, you don't have to cut them in half.
  3. Now cut the potatoes into compartments with a knife but work very carefully. The potato still must hold together.
  4. In a small bowl, mix olive oil, parsley and garlic and half of the lemon juice. Brush enough over all potatoes.
  5. Put the potatoes in the oven and bake for 30 minutes.
  6. In the meantime, prepare the pomegranate seeds and feta cheese.
  7. After about 10 minutes, brush the olive oil over the sweet potatoes again and bake for the remaining 20 minutes (The baking time depends largely on the size of the sweet potatoes)
  8. Once the sweet potatoes are crispy, take them out of the oven and let them cool for a few minutes.
  9. Then crumble the fresh pomegranate seeds and the feta over the potatoes. Spice with salt and pepper. Decorate with parsley, drizzle some fresh lemon juice and serve with meat or fish.
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