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from Laura's cookbook

Hasselback Sweet Potatoes with Lime Vinigerette

Tags:
side
american
vegan

     

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Ingredients:
2 sweet potatoes, washed and dried
1/4 cup extra virgin olive oil,
zest and juice of 1 lime
1/4 cup parsley, minced
1 tsp salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon red pepper flakes
1/2 tsp smoked paprika
1/2 - 3/4 tsp brown sugar
1/4 t cinnamon
Preparation:
Preheat oven to 425 degrees.

Carefully slice the potatoes making an incision every 1/4 or so. Cut only about 3/4 of the way down. If you do cut all the way through just pretend like you didn't and keep going. ;)

Rub the skin of each potato with olive oil.

Bake potatoes for about an hour, or until the edges have browned lightly, and the potatoes give when pressed.

Whisk together 1/4c olive oil, lime zest and juice, parsley, salt, pepper, red pepper flakes, smoked paprika and brown sugar.

Drizzle over the warm potatoes, sprinkle with cinnamon, and serve.











modified: 2015.01.25 | created: 2011.11.27
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