I love sweet potatoes, and I refuse to stop eating them just because it's spring, so I decided to make a lightened up sweet potato dish. This Hasselback Sweet Potatoes with Avocado Lime Cream is the perfect spring side with bright pops of color and flavor.
I don't know if you've seen, but Hasselback sweet potatoes have been all over the foodie world lately, so I finally decided to make my own. And of course, I had to do them in tricolor. Let me tell you, cutting the incisions in all of those sweet potatoes is an arm workout! I pretty much told myself I didn't need to go to the gym after I finished. But the taste was so worth it, and visually, they're gorgeous!
These sweet potatoes are a very simple dish that would be a wonderful spring side dish, or, if you'd like to make it an entrée, add quinoa or chickpeas for a heartier meal!
Healthy Sides: Hasselback Sweet Potatoes with Avocado Lime Cream
Recipe Type:
Allergen Free Appetizers
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 or more medium-sized sweet potatoes, thoroughly washed
- 1 tablespoon avocado oil
- Himalayan sea salt to taste
- 1 avocado, halved and pitted
- 1/4 teaspoon garlic powder
- 1/2 cup parsley
- juice of 1 lime
- 1/4 cup pomegranate seeds
Directions
1. Preheat oven to 425°F and line a baking pan with parchment paper.
2. One at a time, make very thin slices down each sweet potato, stopping about 3/4's of the way through. Repeat with each sweet potato, being careful not to slice all the way through.
3. Place the potatoes on the baking pan, brush avocado oil over each potato, and sprinkle with sea salt. Make sure the avocado oil also coats in between the slices.
4. Bake for 45-60 minutes or until all slices of sweet potato are tender. Baking time will vary depending on the size of your sweet potatoes.
5. Remove from oven and let cool.
6. To make the Avocado Lime Cream, add avocado, garlic powder, and sea salt to a high-speed blender and process for 2-3 minutes or until smooth, stopping to scrape down the sides as needed.
7. To serve, top sweet potatoes with pomegranate seeds, parsley leaves, and avocado lime cream. Serve immediately and refrigerate leftovers for up to 1 week.
2. One at a time, make very thin slices down each sweet potato, stopping about 3/4's of the way through. Repeat with each sweet potato, being careful not to slice all the way through.
3. Place the potatoes on the baking pan, brush avocado oil over each potato, and sprinkle with sea salt. Make sure the avocado oil also coats in between the slices.
4. Bake for 45-60 minutes or until all slices of sweet potato are tender. Baking time will vary depending on the size of your sweet potatoes.
5. Remove from oven and let cool.
6. To make the Avocado Lime Cream, add avocado, garlic powder, and sea salt to a high-speed blender and process for 2-3 minutes or until smooth, stopping to scrape down the sides as needed.
7. To serve, top sweet potatoes with pomegranate seeds, parsley leaves, and avocado lime cream. Serve immediately and refrigerate leftovers for up to 1 week.
Also by Lauren: Chocolate Tahini Carnival Squash Cups
Related: Sweet Potato Wedges with Creamy Chipotle Sauce
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Photos: Lauren Kirchmaier
