Hasselback Sweet Potatoes with Feta & Pistachios
Cuisine: Vegetarian
Serves: 2
  • 2 large sweet potaoes (organic)
  • 2 tsp earth balance butter
  • 1 clove of garlic, crushed
  • ½ tsp paprika
  • ½ tsp cinnamon
  • Sea salt and pepper, to taste
  • 2 tbs shelled pistachios
  • 2 tbs goats milk feta
  1. Preheat oven to 450 degrees.
  2. Scrub and clean the outside of your potatoes.
  3. Make slices in the sweet potatoes ¾" deep.
  4. In a small bowl combine melted butter, garlic, paprika, salt and pepper. Brush ½ the mixture into and onto of the sliced potato.
  5. Put the potatoes over a lined backing sheet, then bake for 30 minutes.
  6. Using a fork, fan slices separating from one another, brush the rest of the butter sauce in and onto the potatoes. Bake for additional 15-30 minutes.
  7. Meanwhile, toast your pistachios for 5 minutes in a pan over medium heat.
  8. Chop up the pistachios and set aside.
  9. Season potatoes with pistachios and feta.
  10. Serve and enjoy.
Recipe by The Tray Chic at http://thetraychic.com/2015/03/07/hasselback-sweet-potatoes-with-feta-pistachios/