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Honey + Garlic Hasselback Sweet Potatoes
Here is an herb infused, garlic-buttery twist for your nutritionally PACKED sweet potatoes tonight! 
Makes 4 servings:
Ingredients:
- 4 large sweet potatoes
- 2 Tbsps raw honey
- 2 Tbsps melted, clarified butter, ghee, or coconut oil
- 1 Tbsp fresh rosemary, finely chopped
- ½ tsp sea salt
- ½ tsp dried chili flakes
- ¼ tsp freshly cracked black pepper
- 2 garlic cloves, minced
Instructions:
Preheat oven to 375 degrees f.
In a small glass bowl, add honey, garlic, melted ghee, rosemary, chili flakes, sea salt, and pepper, then whisk until well combined. Set aside.
Wash the potatoes and place them on cutting board.
Place a wooden chopstick on either side of the potatoes and, with the help of a sharp knife, slice the potatoes as thinly as you can without going all the way through the bottom, as shown.
Place the potatoes in a baking dish.
Brush the honey-garlic mixture over the potatoes and push it in between the slices.
Cover dish with foil.
Bake in your preheated 375 degree oven for about 60 minutes, removing the foil 15 minutes before the potatoes are done baking, so they can crisp up a bit at the end.
Enjoy!
❤Rachel
Ingredients
- 4 large sweet potatoes
- 2 Tbsps raw honey
- 2 Tbsps melted, clarified butter, ghee, or coconut oil
- 1 Tbsp fresh rosemary, finely chopped
- ½ tsp sea salt
- ½ tsp dried chili flakes
- ¼ tsp freshly cracked black pepper
- 2 garlic cloves, minced
Instructions
- Preheat oven to 375 degrees f.
- In a small glass bowl, add honey, garlic, melted ghee, rosemary, chili flakes, sea salt, and pepper, then whisk until well combined.
- Set aside.
- Wash the potatoes and place them on cutting board.
- Place a wooden chopstick on either side of the potatoes and, with the help of a sharp knife, slice the potatoes as thinly as you can without going all the way through the bottom, as shown.
- Place the potatoes in a baking dish.
- Brush the honey-garlic mixture over the potatoes and push it in between the slices.
- Cover dish with foil.
- Bake in your preheated 375 degree oven for about 60 minutes, removing the foil 15 minutes before the potatoes are done baking, so they can crisp up a bit at the end.
