Hasselback, in simple terms, is the technique of making a series of cuts on a vegetable (usually potatoes) to create a visual appeal. This technique was first introduced by a restaurant in Sweden called hasselbacken, and hence the name. You might be very familiar with hasselback potatoes. But today, let’s make hasselback sweet potatoes. Surprisingly easy to make, pretty, and best of all, super delicious. What’s not to love? Start with sweet potatoes. Look for round potatoes so they’ll look pretty once baked. Now to make the cutting process easier, place two butter knives on both sides of potatoes. Make slits using a sharp knife, and set them aside while you prepare the simple spice mix to make these sweet potatoes extra delicious. To make the dry spice mix, combine together ground cumin, garam masala and cayenne pepper. I’ve also added kasuri methi or dried fenugreek leaves for more flavor. Kasuri methi is easily available from Indian grocery stores and is the dried form of fresh fenugreek leaves. Sprinkle this spice mix on hasselback sweet potatoes. Don’t forget to season with salt and pepper. Pour a little oil on top. A dollop of butter will make them more delicious. And bake. Depending on the size of the potatoes, the baking time may also vary. I really love the melt-in-mouth texture of these sweet potatoes. The spice mix just takes them to the next level. And my most favorite way to serve these delicious sweet potatoes? With burani raita. A simple classic yogurt salad highlighting the taste and flavor of garlic. Yummo!
Hasselback sweet potatoes + Burani Raita – match made in heaven!
More sweet potato recipes:
Sweet Potato Chickpea Curry
More vegetarian side dish recipes:
Sauteed Green Beans Mediterranean Chickpea Salad Chana Chat | Healthy Chickpea Salad Kachumber | Indian Cucumber Salad
Yield: 5 Spiced Hasselback Sweet Potatoes | Video Print Hasselback sweet potatoes taken to the next level with spiced dry rub. Served with garlic infused yogurt sauce, these are perfect for your holiday parties. Gluten free and vegan (minus burani raita)! Prep Time 10 minutes Cook Time 1 hour Additional Time 5 minutes Total Time 1 hour 15 minutes Ingredients Spice mix: 1 tsp ground cumin (cumin powder) 2 tsp garam masala 1/2 tsp cayenne pepper 1 tsp kasuri methi (dried fenugreek leaves) Sweet potatoes: 5 medium sweet potatoes 10 tsp olive oil (2 tsp oil on each sweet potato) 5 tsp butter Salt and pepper to taste Burani raita: 1 cup yogurt, lightly whisked 3 large garlic cloves, minced 1 tsp ground cumin (cumin powder) 1/2 tsp red chili powder Black salt (or regular salt) to taste Chopped coriander (cilantro) leaves, to garnish Instructions Spice mix:Combine together ground cumin, garam masala, cayenne pepper and kasuri methi in a bowl. Set aside.Sweet potatoes:Preheat oven to 220 C / 425 F. Line a baking tray with baking paper. Set aside.Place one sweet potato on the cutting board. Place wooden chopsticks or butter knives on both sides of the sweet potato lengthwise. Using a sharp knife, make 1/4 inch slices, cutting down vertically. Make sure you leave 1/4 inch of the sweet potatoes intact. Repeat with the remaining sweet potatoes.Arrange sweet potatoes on the baking tray. Sprinkle with the spice mix. Season with salt and pepper. Pour 2 tsp olive oil over the potatoes. Place 1 tsp butter on each sweet potato. Bake for 50 mins-1hr or until tender. Using a fork, gently fan out the slices.Burani raita:Place yogurt, garlic, cumin and red chili powder in a bowl. Stir to combine. Season with black salt. Serve sweet potatoes with burani raita. Notes - Substitute sweet potatoes with potatoes if you like. - This recipe is gluten free. If you are looking for a vegan version, substitute raita with vegan mayonnaise.-Black salt is a classic ingredient used in Indian cooking and is easily available from Indian grocery stores. If not, substitute with regular salt-Garnish with fried bacon or pecans if you like Nutrition Information Yield 5 Serving Size 1 Amount Per Serving Calories 255Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 13mgSodium 173mgCarbohydrates 29gFiber 4gSugar 11gProtein 5g © Nish Kitchen Cuisine: American / Category: Side Dishes Like this spiced hasselback sweet potatoes with burani raita recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
Place one sweet potato on the cutting board. Place wooden chopsticks or butter knives on both sides of the sweet potato lengthwise. Using a sharp knife, make 1/4 inch slices, cutting down vertically. Make sure you leave 1/4 inch of the sweet potatoes intact. Repeat with the remaining sweet potatoes. Arrange sweet potatoes on the baking tray. Sprinkle with the spice mix. Season with salt and pepper. Pour 2 tsp olive oil over the potatoes. Place 1 tsp butter on each sweet potato. Bake for 50 mins-1hr or until tender. Using a fork, gently fan out the slices. Serve sweet potatoes with burani raita.
- Substitute sweet potatoes with potatoes if you like.
- This recipe is gluten free. If you are looking for a vegan version, substitute raita with vegan mayonnaise. -Black salt is a classic ingredient used in Indian cooking and is easily available from Indian grocery stores. If not, substitute with regular salt -Garnish with fried bacon or pecans if you like
