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Glazed hasselback sweet potatoes

Crisp edges, tender centers, and a glossy glaze on top.
Savory-sweet black garlic and scotch bonnet brings a gentle kick.
Topped with cool Greek yogurt and fresh chive—pure comfort.

side dish ⏱ 50 min 320 kcal / portion 60.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Glazed hasselback sweet potatoes
v2 · rb0e705f985 20260727Z1751 1 kg sweet potato 2 tbsp olive oil 100 g black garlic and scotch bonnet marinade 200 g greek yoghurt 5 g chive fine sea salt to taste 🔥 preheat the oven to 200°C fan make 4mm slits in the sweet potatoes stopping 1cm from the bottom place the potatoes flat side down on a parchment lined baking tray 🌀 rub the potatoes with olive oil and salt 🔥 ⏱ 20 min roast the potatoes brush the potatoes with half the black garlic and scotch bonnet marinade 🔥 ⏱ 10 min roast after brushing the first marinade 🔥 ⏱ 10 min brush again with the remaining black garlic and scotch bonnet marinade and roast 🔥 remove from the oven and set aside to rest 🌀 mix the greek yoghurt with salt 🍽 spread the yoghurt onto the base of a serving plate 🍽 place the potatoes flat side down on top of the yoghurt 🍽 drizzle over the remaining olive oil and sprinkle over the chives Glazed Hasselback 🍠🎉 olive oil fine sea salt half · 50 g black garlic and scotch bonnet marinade the remaining · 50 g black garlic and scotch bonnet marinade drizzle remaining olive oil chive
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Preparation steps

  1. preheat the oven to 200°C fan
  2. make 4mm slits in the sweet potatoes stopping 1cm from the bottom
  3. place the potatoes flat side down on a parchment lined baking tray
  4. rub the potatoes with olive oil and salt
  5. roast the potatoes for 20 minutes
  6. brush the potatoes with half the black garlic and scotch bonnet marinade
  7. roast for 10 minutes after brushing the first marinade
  8. brush again with the remaining black garlic and scotch bonnet marinade and roast for 10 minutes
  9. remove from the oven and set aside to rest
  10. mix the greek yoghurt with salt
  11. spread the yoghurt onto the base of a serving plate
  12. place the potatoes flat side down on top of the yoghurt
  13. drizzle over the remaining olive oil and sprinkle over the chives

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