Hasselback Sweet Potatoes with Pistachios and Pomegranate
What would Thanksgiving be without sweet potatoes? These are done Hasselback style, avoiding tedious peeling and last-minute mashing.
Ingredients
- 6 sweet potatoes about 8 oz each
- 3 tablespoons olive oil
- 1 teaspoon maple syrup
- ¼ teaspoon cumin
- ¼ teaspoon cayenne
- 1 teaspoon cinnamon divided
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup Greek yogurt
- ¼ cup pistachios
- ¼ cup pomegranate seeds
Instructions
- Preheat oven to 425°F.
- To cut each sweet potato Hasselback style, place a chopstick on either side of potato, parallel to the length of the potato, as a guide to prevent cutting all the way through. Make thin slices about 1/8 inch thick along the sweet potato, stopping as the knife reaches the chopsticks.
- Then cut each in half through a center slice so you have 2 pieces for each potato, for a total of 12 portions.
- In small bowl, combine olive oil, maple syrup, cumin, cayenne, 1/2 tsp 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.
- Combine yogurt with remaining 1/2 tsp cinnamon and set aside. Put pistachios in food processor to break them up into pea-sized crumbs.
- To serve, drizzle yogurt dressing over baked sweet potatoes and top with pistachios and pomegranate seeds.
Notes
Each serving contains: 361 calories; 6 g protein; 5 g total fat (1 g sat. fat); 79 g total carbohydrates (18 g sugars, 10 g fiber); 202 mg sodium