LET’S HASSELBACK SOME POTATOES YALL

• April 13, 2018
• Delphine Remy
• no comments

Hasselback — not Hasselhoff — don’t get too excited. Hasselback ’ing is totally a thing and if you haven’t hasselback ’ed something. This is your chance! Hasselback ‘ing is all over Instagram and I was so excited when my friend @the_clumsy_vegan inspired me to try this recipe with sweet potatoes.

Note: You can pretty much hasselback anything — any type of potato, squash, eggplant, etc.

I choose to hasselback my sweet potatoes since sweet potatoes are so high in vitamin B6, vitamin C and vitamin D. Vitamin B6 helps reduce homocysteine, which is linked to degenerative diseases such as heartaches. Vitamin C as we’ve been covering all month is super important in building the immune system and fighting against cold and flu viruses, and vitamin D helps ward off winter blues aka SAD (seasonal affective disorder). Vitamin D helps boost energy levels and helps build healthy bones, teeth and supports the thyroid gland.

Sweet potatoes are wonderfully versatile and can be roasted, pureed, steamed, baked or grilled. I enjoy grilling them with onions or red peppers as an amazing wrap ingredient. They can also be added to smoothies and baked goods! YUM

Also try my recipe : Texas Style Sweet Potato Wedges

Ingredients:
1 sweet potato per person
4 oz. almonds
1 handful of fresh mint
1 handful of fresh basil
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. nutritional yeast

Instructions:
1. Preheat the oven to 400 F.
2. « Hasselback » the sweet potatoes by following the instructions in the video!
3. Put the sweet potatoes in the oven for about 35 minutes or until cooked through.
4. While the sweet potatoes are baking, prepare the pesto. To prepare the pesto place all the ingredients in the food processor, Vitamix or Thermomix and blend. It doesn’t have to be smooth, you can leave a little texture.
5. Top the baked sweet potatoes with this delicious pesto!

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