Hasselback sweet potatoes with garlic and herb spread
2 clove(s), crushed
2 tbs, chopped, plus extra leaves to serve
reduced fat oil spread
orange sweet potato (kumara)
- Preheat oven to 200°C. Line a baking tray with baking paper. Combine garlic, thyme, oregano and spread in a small bowl. Season.
- Using a sharp knife, cut each potato crosswise into 3mm slices, cutting three-quarters of the way through (being careful not to cut all the way through so potatoes stay intact – see notes).
- Place potatoes on prepared tray. Smear two-thirds of spread mixture over cut sides of potatoes. Bake for 45-50 minutes or until golden and tender. Serve topped with remaining spread mixture and oregano leaves.