Maple glazed hasselback sweet potatoes with pistachios and feta
Ingredients
- 4 sweet potatoes, scrubbed
- 1/4 cup unsalted butter, melted
- 1/4 cup maple syrup
- 2 cloves of garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- Salt and pepper to taste
- 1/2 cup pistachios, shelled and chopped
- 1/2 cup feta, crumbled
Directions
- Pre-heat oven to 425° and line a baking sheet with foil
- To prepare the sweet potatoes, slice a 1/8” off the bottom for stability, and place a wooden spoon on either side of the potato to prevent you from slicing all the way through. Cut 1/2” thick slices all the way down the potato. Place them on the foil lined baking sheet.
- To make the glaze, mix melted butter, maple syrup, garlic, rosemary, salt and pepper in a small mixing bowl.
- Brush half the glaze over the potatoes and also in the slits.
- Bake for 20 minutes and remove the potatoes from the oven. Brush with remaining glaze and return to the oven for another 15-20 minutes or until the inside is fork tender and the outside is a bit crispy.
- Serve with a scattering of chopped pistachios and some crumbled feta. Enjoy!
