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Pesto crusted Hasselback Sweet Potatoes Recipe (with Video)

Peanut-free, Mostly Veg, Fish-free
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Discover our Pesto crusted Hasselback Sweet Potatoes Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 50min | Cook 15min


Main Ingredients
- 2 Sweet potatoes, small-medium
- 1 tbsp Olive oil
- 1 c Basil
- 2 clove Garlic
- 2 tbsp Pine nuts
- 2 tbsp Nutritional yeast, instead of cheese to make it vegan
- 0.5 tsp Salt, or to taste
- 0.5 tbsp cracked pepper
- 0.25 c Extra virgin olive oil, or as needed
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For the hasselback potatoes
1. Place the sweet potatoes between two chopsticks to hold them in place and make it easier to cut.
2. Cut them into thin slices, but not all the way through, leaving about 1/4 inch at the bottom intact.
3. Drizzle with a tablespoon of olive oil and bake for 30-40 minutes at 395 degrees F, or until the sweet potatoes are almost tender.
Prepare the pesto
1. Begin by crushing the garlic and pine nuts together in the mortar and pestle until they form a paste.
2. Then, add the basil leaves and continue to crush until they become a paste as well.
3. Add the nutritional yeast (or cheese of choice) and mix well.
4. Finally, slowly drizzle in the olive oil while continuing to mix until the pesto reaches your desired consistency.
5. Adjust the seasoning as needed with salt and pepper.
Final steps
1. Once the sweet potatoes are almost fully cooked, remove them from the oven.
2. Spread the pesto over the top of the sweet potatoes, making sure to get it into all the crevices.
3. Return the sweet potatoes to the oven for an additional 5–10 minutes, or until the pesto is lightly browned and crispy.
4. Serve hot and enjoy your delicious and healthy pesto-crusted hasselback sweet potatoes.

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