Hasselback Sweet Potatoes
Roasted Hasselback sweet potatoes with herbs and garlic.
Servings: 8 people
Ingredients
- 32 oz Sweet potatoes
- 4 tbsp Light butter substitute
- 2 tbsp Parmesan cheese grated
- 3-4 Garlic cloves minced
- Salt to taste
- ¼ tsp Black pepper
- 2 tsp Dried thyme
- ¼ tsp Ground sage
- 1 tsp Dried crushed rosemary
- 1 tsp Dried oregano
Instructions
- Preheat oven to 350F. Wash and pat dry the sweet potatoes. Cut their ends off. Position a sweet potato on a cutting board, placing butter knives or cooking spoons along its longer edges. Carefully slice crosswise with a sharp knife, stopping when it reaches the knife to maintain the potato's shape. Continue with the rest of the sweet potatoes.
- In a small bowl, mix about 3 tbsp of the light butter with the seasonings and garlic. Use your hands to rub the mixture all over the potatoes. If you have extra butter to use up, you can stuff some of the crevasses with it. Don’t forget to sprinkle with salt all over!
- Place the sweet potatoes in a greased baking dish and bake for 45-60 minutes, covering them for the first 30 minutes. (cooking time will vary depending on how big the sweet potatoes are). Check their doneness with a fork to ensure they are fork-tender throughout.
- Brush the remaining butter on the sweet potatoes and sprinkle with parmesan cheese. If preferred, place the baking dish under the broiler to brown the parmesan on top. One serving is about ½ medium sweet potato.
Notes
3 WW points per serving
Nutrition
Serving: 124g | Calories: 124kcal | Carbohydrates: 24g | Protein: 2.3g | Fat: 2.5g | Saturated Fat: 0.7g | Cholesterol: 1.1mg | Sodium: 276mg | Potassium: 393mg | Fiber: 3.6g | Sugar: 4.8g | Calcium: 54mg | Iron: 1.1mg