Is it a sweet potato or a yam? The ongoing debate for these delicious spuds. They are available year around but their peak season is end of fall through early winter. Whether you choose the yam or the sweet potato, they are both creamy, meaty and delicious!
I have only recently become a sweet potato lover. Growing up in an Irish family, we always eat russet potatoes at Sunday dinners and holidays. I haven’t been able to convince the family to switch yet, but I am hoping this year it will happen. I absolutely love this technique of the hasselback: to slice it in an accordion style which allows the slices to fan out, resulting in crispy edges and fluffy soft interiors. They are so versatile as well, you can stuff them with anything sweet or savory or simply season them with salt and pepper and eat them like chips.
Oven roasted with a crispy herb salted exterior and lush fluffy interior. Perfect for a side dish, snack or throw a fried egg on top and call it breakfast!
This dish is easy to prepare with minimal ingredients and versatile to whatever flavors meet your sweet potato needs.
- 2 large sweet potatoes
- 2 tablespoons fresh thyme
- 1 tablespoon fresh rosemary chopped finely
- 2 tablespoons fresh sage chopped finely
- 1 lemon zested
- ¼ cup kosher salt
- 3 tablespoons fresh ground black pepper
- 3 tablespoons of olive oil
- Arrange a rack in the middle of the oven and heat to 375°F.
- Wash the sweet potatoes and cut off a small sliver on the bottom of the potato to give it a stable surface. Cut the sweet potato into rough ¼-inch slices, leaving ⅛ inch intact at the bottom.
- Place salt, herbs and lemon zest in a bowl. Massage salt with herbs until flavors meld. Mix in pepper.
- Carefully rub potatoes with olive and make sure some gets into the slices. Place salt mixture in a baking dish and roll potatoes until they are completely covered. Baked 45-60 minutes.