sweet potato hasselbacks

with basil salsa verde

  • 8 small (1.4kg) sweet potatoes (kumara) 
  • 2 tablespoons extra virgin olive oil
  • sea salt and cracked black pepper
  • ½ cup (40g) finely grated parmesan

basil salsa verde

  • 1 cup basil leaves, plus extra to serve
  • 1 cup flat-leaf parsley leaves
  • ⅓ cup roughly chopped chives
  • 2 cloves garlic, crushed
  • ⅓ cup (80ml) extra virgin olive oil
  • 2 tablespoons lemon juice
  1. Preheat oven to 200°C (400°F). Using a small sharp knife, cut the sweet potato three-quarters of the way through at 3mm intervals. Place on a lightly greased large oven tray lined with non-stick baking paper. Drizzle the sweet potato with oil and sprinkle with salt and pepper. 
  2. Cook for 40–45 minutes or until tender. Sprinkle with parmesan and cook for a further 5–10 minutes or until golden brown. 
  3. To make the basil salsa verde, place the basil, parsley, chives, garlic, oil, lemon juice and salt in a small food processor and process until finely chopped. Top the sweet potato with the salsa verde and extra basil leaves to serve.  Serves 4.
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