Hasselback Sweet Pots – A Simple Lunch

2 Aug

I work from home, and one of the many perks of doing so is that I can have an honest to goodness home-cooked meal for lunch.  No soggy PB&J in a brown bag.  No frozen Lean Cuisine or can of soup, chock full of preservatives.

Real food!

Some days I make a salad – chopped and tossed fresh.  Heck, some days I DO make a PB&J.  But a lot of times, it’s a plate full of roasted veggies.  It’s my go-to because it’s super easy to throw together.  Chop the veggies (squash, carrots, peppers, sweet potatoes, eggplant, whatever you have!), then toss with olive oil and spices. Throw in the oven for 30-40 minutes, while you take care of other things…and then, you’ve got a hot, healthy lunch!

We always have sweet potatoes in the house, thanks to our weekly local, community based delivery service.  Check out my Hasselback Sweet Potato – a recipe for a simple lunch or fancy side dish at dinnertime.

Take a sweet potato (or a regular potato) and make even slices into the potato all the way across.  Be careful not to slice all the way through!  Then, drizzle the entire thing with olive oil and sprinkle with salt and pepper.

Then, and here’s where the fun comes in, you can stuff different herbs and ingredients down in between the slices to infuse your potato with flavor!  Here I used fresh thyme and garlic.  You could do brown sugar, butter and pecans for a sweet version.  Or cheese and breadcrumbs.

My husband pointed out that if we wanted to make this a Hasselhoff potato, we’d stuff it with cheeseburgers!  Ha!

Whatever your stuffing choice, make sure you shove it between each layer.  This not only makes your potato more delicious, it also helps separate the layers, ensuring the heat of the oven can get in and evenly roast the entire potato.

While it’s roasting, your potato will fan out beautifully and get crispy and delicious on the edges.  Serve with your favorite dipping sauce if you wish!  For me, no potato, sweet or otherwise, is complete without a dunk into ketchup.


Hasselback Sweet Potato

1 medium sweet potato

1 tbsp olive oil

1 clove garlic, sliced

1 tsp fresh thyme


Preheat oven to 425.

Wash potato well.  Using a sharp knife, make uniform slices all the way across, being careful to not slice all the way through the potato.

Drizzle the potato with olive oil and stuff garlic and thyme into the slits.

Wrap entire potato in foil and bake for 20 minutes.  Remove foil and continue to bake for 20-30 minutes or until the edges are crispy and the interior is soft.



5 Responses to “Hasselback Sweet Pots – A Simple Lunch”

  1. lovekate90 August 2, 2011 at 1:23 pm #

    What community-based delivery service do you use? Josh is dog sitting right now for a professor who gets the same kind of thing but is there some place online people can sign up?

    Also, I LOVE sweet potatoes! They are so versatile. Everything from appetizers to desserts. It’s just all in how you spice them. Awesome post!

    • The Fancy Apron August 2, 2011 at 2:26 pm #

      We use PapaSpuds: https://papaspuds.com/index.php. I think we’ve been members for over a year now. We love them! You can customize your weekly delivery, and they have a great variety of not only local/organic produce, but also local bakeries, local, grass-fed/free-range meats, milk, eggs, even coffee! Check them out!

  2. Darling & Dear August 3, 2011 at 2:23 am #

    Carla! These look amazing! We cook sweet potatoes all the time and this will be a great way to change it up a bit. I usually skin mine – is the skin on these good?

    • The Fancy Apron August 3, 2011 at 2:55 pm #

      Yep! The skin gets crispy and yummy. Make sure you wash your potatoes well!

      • Kim Wike August 9, 2011 at 6:47 pm #

        I made this last night and it turned out really well but I was being lazy and didn’t look up what temp you set it on, I had my potato in for 30min at 350 and it hadn’t done much so I covered it with foil and turned it up to 400, which worked well just took longer in total time! haha. Thanks for the idea!

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