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from Laura's cookbook

Hasselback Sweet Potatoes with Lime Vinigerette




  • 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:
    1. Preheat oven to 425 degrees.
    2. 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. ;)
    3. Rub the skin of each potato with olive oil.
    4. Bake potatoes for about an hour, or until the edges have browned lightly, and the potatoes give when pressed.
    5. Whisk together 1/4c olive oil, lime zest and juice, parsley, salt, pepper, red pepper flakes, smoked paprika and brown sugar.
    6. Drizzle over the warm potatoes, sprinkle with cinnamon, and serve.

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    modified: 2015.01.25 | created: 2011.11.27

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