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Hasselback Sweet Potatoes with Pistachios and Pomegranate
Serves 12
What would Thanksgiving be without sweet potatoes? These are done Hasselback style, avoiding tedious peeling and last-minute mashing. Finish these off with a creamy yogurt and cinnamon dressing and sprinkle them with pistachios and pomegranate seeds for a super simple yet impressive dish that bursts with flavour.
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Ingredients
- 6 sweet potatoes, about 8 oz (225 g) each
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 tsp (5 mL) maple syrup
- 1/4 tsp (1 mL) cumin
- 1/4 tsp (1 mL) cayenne
- 1 tsp (5 mL) cinnamon, divided
- 1/4 tsp (1 mL) black pepper
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) Greek yogurt
- 1/4 cup (60 mL) pistachios
- 1/4 cup (60 mL) pomegranate seeds
Nutrition
Per serving:
- calories 361
- protein 6 g
-
total fat
5 g
- sat. fat 1 g
-
total carbohydrates
79 g
- sugars 18 g
- fibre 10 g
- sodium 202 mg
Directions
01
Preheat oven to 425 F (220 C).
02
Cut each sweet potato Hasselback style (see tip) and then cut each in half through a centre slice so you have 2 pieces for each potato, for a total of 12 portions.
03
In small bowl, combine olive oil, maple syrup, cumin, cayenne, 1/2 tsp (2 mL) cinnamon, and pepper. Brush mixture over each sweet potato, carefully brushing between slices, taking care not to break them. Arrange potatoes on baking tray or casserole dish and sprinkle with salt. Bake in preheated oven for 40 minutes.
04
Combine yogurt with remaining 1/2 tsp (2 mL) cinnamon and set aside. In food processor, blitz pistachios to break them up into pea-sized crumbs.
05
To serve, drizzle yogurt dressing over baked sweet potatoes and top with pistachios and pomegranate seeds.
