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Hasselback Sweet Potatoes

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 4 medium sweet potatoes

  • 1 tablespoon unsalted butter, melted

  • 1 teaspoon olive oil

  • 1 teaspoon finely chopped fresh thyme leaves

  • 1 garlic clove, finely grated on a microplane

  • Kosher salt and freshly ground black pepper

  • 6 tablespoons low fat Greek yoghurt

  • 1 spring onion, white and green parts chopped


Step 1

Preheat the oven to 220°C. Line a baking sheet with aluminum foil.

Step 2

Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.

Step 3

Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.

Step 4

Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.

Step 5

Meanwhile, stir the yogurt and spring onions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.


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