This delightful recipe combines the sweetness of roasted sweet potatoes with the rich flavors of homemade pesto and creamy feta cheese. It’s a dish that’s sure to wow your taste buds and impress your dinner guests!
The Art of Hasselback
The term “Hasselback” refers to a specific way of slicing potatoes, creating thin, accordion-like slices that turn into crispy edges when roasted. This technique not only adds a visually appealing element to the dish but also allows for more flavor to seep into each slice, creating a perfectly seasoned bite every time.
Pesto Perfection
Our homemade pesto takes this dish to the next level. Made with soaked cashew nuts, fresh basil leaves, olive oil, lemon juice, salt, and pepper, this creamy and aromatic pesto is the perfect complement to the sweet and savory flavors of the roasted sweet potatoes. It adds a burst of freshness and a delightful nuttiness that elevates the entire dish.
Creamy Feta Finale
To finish off this culinary masterpiece, crumbled feta cheese is generously sprinkled over the top of the roasted sweet potatoes. The creamy and tangy feta adds a delightful contrast of flavors and textures, making each bite a symphony of taste sensations.
All-Star Ingredients
- Sweet Potatoes: 2 large, thinly sliced sweet potatoes, the heart of this dish.
- Olive Oil: 4 tablespoons for roasting and drizzling.
- Salt and Pepper: To season and enhance the natural flavors.
- Cinnamon: A hint of warmth and spice to complement the sweetness of the potatoes.
- Feta Cheese: 1/2 block, crumbled and sprinkled generously over the roasted sweet potatoes.
For the Pesto
- Cashew Nuts: 1/2 cup, soaked in water for at least 2 hours and drained, providing a creamy base for the pesto.
- Basil Leaves: 1 small bunch, fresh and aromatic, the cornerstone of our pesto.
- Olive Oil: 3 tablespoons, for blending and adding richness to the pesto.
- Lemon Juice: 1 tablespoon, for a bright and citrusy kick.
- Salt and Pepper: To season and balance the flavors, bringing the pesto to life
Preparation
- Preheat the Oven: Begin by preheating your oven to 356°F (180°C). This ensures that your sweet potatoes roast to perfection, achieving that perfect blend of crispy and tender.
- Slice with Care: Lay a sweet potato on a cutting board, and starting from one end, make thin slices across the potato. Be cautious not to slice all the way through, aiming for slices that stay connected at the bottom. Repeat this process with the second sweet potato.
Roasting the Sweet Potatoes
- Enhance with Olive Oil: Drizzle the sliced sweet potatoes with 4 tablespoons of olive oil, ensuring the oil seeps into each slice. This step is crucial for achieving that golden, crispy exterior.
- Season to Perfection: Sprinkle the sweet potatoes with salt, pepper, and a touch of cinnamon. These seasonings not only enhance the natural sweetness of the potatoes but also add layers of flavor complexity.
- Stack and Bake: Carefully stack the sliced sweet potatoes on top of each other, creating small towers. Transfer these stacks to a square baking dish, arranging them side by side in rows. This arrangement ensures even cooking and a beautiful presentation.
- Bake to Perfection: Slide the baking dish into the preheated oven and bake for 40-50 minutes. Keep an eye on them; the top should be crispy, and a fork should easily pierce through the center when they’re done.
Crafting the Creamy Pesto
- Prepare the Pesto: While the sweet potatoes are baking, it’s time to whip up the pesto. In a food processor, combine the soaked cashew nuts, fresh basil leaves, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Adjust Consistency: If the pesto seems too thick, add a teaspoon of olive oil at a time and blend until you achieve a silky-smooth texture.
Bringing it All Together
- Garnish and Serve: Once the sweet potatoes are out of the oven and still piping hot, generously spoon the creamy pesto over them. Crumble the feta cheese on top for that final touch of tanginess. Serve immediately and enjoy the delightful contrast of flavors and textures!
Hasselback Sweet Potatoes with Pesto and Feta is a dish that combines simplicity with sophistication. It celebrates the natural sweetness of sweet potatoes while elevating them with the rich flavors of homemade pesto and creamy feta cheese. Whether served as a side dish or a standalone meal, this recipe is sure to become a favorite in your kitchen. Enjoy the crunchy edges, the creamy pesto, and the tangy feta in every delicious bite!
Hasselback Sweet Potatoes with Pesto and Feta
Course: Sides/Condiments4
servings20
minutes50
minutes602
kcalIngredients
2 large, sweet potatoes thinly sliced.
4 tablespoons olive oil
salt and pepper to taste.
1/2 teaspoon cinnamon
1/2 block of feta cheese
FOR THE PESTO
1/2 cup cashew nuts, soaked in water for at least 2 hours and drained.
1 small bunch basil leaves
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper.
Directions
- Preheat your oven to 356°F (180°C).
- Place a sweet potato on a cutting board. Starting from one end, make thin slices across the potato, being careful not to cut all the way through. Repeat with the second sweet potato.
- Drizzle the sweet potatoes with 4 tablespoons of olive oil, making sure to get oil in between the slices. Sprinkle with salt, pepper, and cinnamon.
- Pick up the sweet potato slices by the handful and place the slices on top of each other, forming a stack.
Place the stack on its side in a square baking dish. Continue making small stacks with remaining slices and arrange them side by side in the dish to make rows of tightly packed slices. - Place the dish into the oven and bake for 40-50 minutes or until the top is crispy and the sweet potato is fully cooked.
- While the sweet potatoes are baking, prepare the pesto. In a food processor, combine the soaked cashew nuts, basil leaves, olive oil, lemon juice, salt, and pepper. Process until smooth and creamy.
- If the pesto is looking to thick add a teaspoon of oil at a time and blend until at a good consistency.
- Remove sweet potatoes from the oven and garnish the top with the pesto and crumbled feta. Serve hot.
Notes
- Customize the Pesto: Feel free to add garlic or Parmesan cheese to the pesto for extra flavor.
- Leftover sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
