Glazed hasselback sweet potatoes

side dish · ⏱ 50 min · 4 portions · 60.0 g carbs / portion · vegetarian · allergens: milk

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
http://flowcooking.food/en-us/recipe/384/glazed-hasselback-sweet-potatoes/