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Hasselback Sweet Potatoes With Vegan Parmesan
Prep Time: 00:10
Cook Time: 00:45
2 medium sized sweet potatoes
2 tbs olive oil
2 tbs vegan butter (i use earth balance)
1/4 tsp salt (or to taste)
3/4 tsp pepper (or to taste)
2 - 4 tbs vegan parmesan (see my recipe here)
2 tbs oregano - fresh or dried
2 tbs parsley - fresh or dried
1/2 tsp garlic (or to taste )
2 - 4 tbs balsamic glaze (optional)
1Preheat oven to 400 degrees
2Wash and slice your sweet potatoes, slicing as close to 1/4" as you can manage. If they are to thin they will get too crispy, too thick and they won't cook evenly.
3Place sweet potatoes on a baking sheet. Melt together half of the butter with half of the olive oil (1 tbs each) and drizzle over your sweet potatoes.
4Sprinkle with salt, garlic, and pepper to taste. Bake on middle shelf for about 30-35 minutes depending on the size of your potatoes.
5While the potato is cooking, make your Parmesan sprinkle if you don't already have on hand. Tip: if you don't have pumpkin seeds on hand or they are hard to find in your area - I've found that using half walnuts and half cashew nuts turns out really, really well with the Parmesan flavor.
6Once potatoes start to become softer inside, pull out from oven and drizzle the other half of the melted butter, olive oil mix. Sprinkle with oregano, parsley, and Parmesan - be sure to use a spoon to sprinkle some of these in between the potato slices as well.
7Bake for another 10-15 minutes or until the inside of the sweet potato is soft while the skin and Parmesan is crunchy.
8Drizzle with balsamic glaze (optional). You can either buy this or make it yourself by bringing 1/4 cup of balsamic vinegar to a gentle boil and letting it continue to boil gently for about 3-4 minutes. It will reduce to half the amount and be a thick, syrupy looking consistency. The balsamic reduction really brings out the sweetness of the sweet potatoes in contrast with the savory herbs!
9Serve - either as a side dish or as a main dish with some sides!
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