Hasselback Sweet Potatoes with Chimichurri Recipe

How to make Hasselback Sweet Potatoes with Chimichurri


  1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
  2. Wash sweet potato skins and pat dry. Cut 2mm slices along each sweet potato, slicing ⅔ of the way through (careful not to slice all the way through the potato). Place potatoes on a prepared tray, spray with olive oil and season with salt.
  3. To make the chimichurri sauce: in a food processor, add parlsey, coriander, chilli, garlic, paprika, olive oil, lime juice, salt and pepper. Blend until combined.
  4. Bake in oven for 50 minutes to an hour, or until the insides of the potatoes are cooked and outsides crisp. Halfway through cooking, gently press a fork across the tops of the potaotes to fan the slices out.
  5. Serve hasselback sweet potatoes with chimichurri sauce.

Tip: Chimichurri sauce can be stored in the fridge in an airtight container or lidded glass jar.