Roasted Hasselback Sweet Potatoes

	Dinner Gluten-Free
Roasted Hasselback Sweet Potatoes

persons: 2

prep time: 10 minutes

cooks in: 40 minutes

These Hasselback sweet potatoes are creamy, buttery inside, crisp, and have lots of taste thanks to the hummus yogurt dip. Especially during the holidays, this is the perfect easy side and a fantastic show-stopper. They are high in fiber and offer your body some great vitamins and minerals.

Ingredients

4	medium sweet potatoes
2 tbsp	olive oil
1	garlic clove
1 tsp	chopped sage, finely
1/2 tsp	salt and pepper
2 tbsp	sun dried tomato hummus
2 tbsp	vegan yogurt
1 tsp	agave syrup
50 g	crumbled vegan feta
1	handful arugula
50	pecans

How to make

1	Preheat the oven to 180°C/350°F.
2	Scrub the sweet potatoes. Place one potato on a board between the handles of two wooden spoons, and carefully slice at just under ½ cm intervals all the way along (the spoons will stop you going all the way through). Repeat with the rest of the potatoes.
3	In a small bowl, mix together 2 tbsp olive oil, garlic powder, finely chopped sage, salt and pepper. Use a pastry brush to brush this mixture over all over the hasselback potato halves. Roast on a baking tray for 45 minutes, or until cooked through and the skin is crisp.
4	Make the creamy hummus yogurt dip. Mis together 2 tbsp tomato-hummus, 2 tbsp vegan yogurt and 1 tsp agave to a creamy smooth texture.
5	Serve the Hasselback sweet potatoes over the dip and top with arugula, crumbled vegan feta and pecans.

calories: 268 (13%)	fat: 19g (24%)	saturates: 2g (9%)	sugars: 5g (10%)
salt: 25mg (4%)	protein: 2g (3%)	carbs: 21g (42%)	fibre: 3g (10%)