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Hasselback Sweet Potatoes with Pumpkin Seed Pesto Butter

Sip + Sanity | Linda Feller
Hasselback Sweet Potatoes with Pumpkin Seed Pesto Butter is easier than you think! The marriage of these flavors will have you saying ‘so long marshmallows’.
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Prep time.15 minutes
Cook time.55 minutes
Total time.1 hour 10 minutes
Course.Side Dish
Cuisine.American, Italian, Swedish
Number of servings.6 people
Calories per serving.260 kcal

Equipment

Ingredients

Sweet Potatoes

  • 2 pounds petite/small sweet potatoes
  • 1 tablespoon olive oil
  • kosher salt + fresh cracked black pepper

Pumpkin Seed Pesto Butter

  • ½ cup basil leaves, packed
  • ¼ cup flat leaf parsley, packed, stems removed
  • ¼ cup grated parmesan
  • 2 tablespoon pumpkin seeds, raw, shelled
  • 1 clove garlic, quartered
  • 3 tablespoon unsalted butter, softened
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 425°F. Lightly grease the bottom of a 9" pie plate with oil or cooking spray.
  • Nest a potato between two wooden spoon handles to prevent slicing all the way through and make 1/8 slices across the potato along the entire length. Repeat with all the potatoes.
  • Arrange potatoes in the pie plate. Rub olive oil all over the them, getting in between the slices. Season potatoes with kosher salt + fresh cracked black pepper.
  • Roast for 40 minutes.
  • Meanwhile, make the pumpkin seed pesto butter. Place basil, parsley, parmesan, pumpkin seeds, garlic and large pinch of salt in the bowl of a food processor. Pulse until it turns into a paste. Scrape down the sides, then add in the butter. Pulse again until the ingredients are evenly mixed. Remove to a bowl and set aside.
  • Spread some pesto butter on top of each potato and return to the oven for additional 10 to 15 minutes. The potatoes should be fork tender when done.
  • Remove the potatoes from the oven and gently fan the tops with a fork.
  • Serve right from the dish with a little extra pesto butter on the side.

Nutrition

Calories: 260kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 150mg | Potassium: 565mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21978IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 2mg
Keywords.oven, thanksgiving, vegetarian
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