FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!

 

Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Savoury & Sweet Hasselback Sweet Potatoes

Savoury and sweet flavours combine in a side dish, that just might be the main event. Recipe was made exclusively for Becel by Chef Matt Dean Pettit.

Be the first to rate this

Has average rating

Total rating count

  • Cooking time1 hr 30 min
  • Prep time15 min
  • Servings4
recipe image Savoury & Sweet Hasselback Sweet Potatoes

Ingredients

  • 4 medium sweet potatoes
  • 1/4 cup (60 mL) Becel® Salted Plant-Based Bricks, melted
  • 1/4 cup (60 mL) Manuka honey, slightly heated to soften
  • 2 Tbsp. (30 mL) dried sage
  • 1 tsp. (5 mL) freshly ground nutmeg
  • Pinch each salt and pepper

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Using a sharp knife, make crosswise cuts in each sweet potato, 1/8 to 1/4-in. (3 to 6 mm) apart, stopping about ¼ in. (6 mm) from the bottom. Your sweet potato should look like an accordion.
  3. In a mixing bowl, combine melted Becel Salted Plant-Based Bricks, honey, sage and nutmeg.
  4. Place sweet potatoes on parchment paper-lined baking tray. Season with salt and pepper. Using a pastry brush, brush honey mixture over the tops and into the grooves of each sweet potato. Reserve remaining honey mixture as glaze after baking.
  5. Bake for 1 to 1 1/2 hours, or until sweet potatoes are soft and fully cooked through. Remove from the oven and brush sweet potatoes with the remaining honey mixture. Serve warm.

How would you rate this recipe?

Becel® on Instagram