3 Tablespoons garlic ghee (or unsalted butter or all olive oil and ½ teaspoon granulated garlic)
3 Tablespoons unrefined, extra-virgin olive oil
2 Tablespoons finely chopped fresh sage (rosemary is nice, too)
2 Tablespoons finely chopped fresh thyme leaves
sea salt and freshly ground black pepper, to taste (don’t be stingy)
4 medium to large sweet potatoes, scrubbed and dried (try to buy sweet potatoes that are all about the same size)
1 lime, cut into wedges (optional)
Instructions
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Melt the ghee with olive oil in a small saucepan and add the herbs and ½ teaspoon salt, stir to combine and set aside.
Slice a super thin piece of off the bottom of the sweet potato so it will lie flat on the cutting board. Reserve that piece. Lay two chopsticks, one along each side of the first sweet potato and thinly slice (about ⅛-inch) each sweet potato crosswise along the top, stopping at the chopstick so that it doesn’t cut all the way through. Or just do this carefully without chopsticks, ensuring you do not cut all the way through.
Place the reserved slices on the prepared baking sheet and place the sweet potatoes on top of each slice. Fan open the potatoes and brush the cut sides with ghee/herb mixture. Sprinkle with salt and pepper to taste.
Roast in the oven for about 30 minutes or until the sweet potatoes begin to soften.
Baste with remaining ghee/herb mixture. Place back in the oven and roast for an additional 20-30 minutes, or until the center is tender. This depends on the size of your sweet potatoes (a small sweet potato will not take as long). Serve with a wedge of lime, if desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/herbed-hasselback-sweet-potatoes-recipe/