Parmesan Hasselback Sweet Potatoes with Balsamic Glaze
Try this Parmesan Hasselback Sweet Potatoes with Balsamic Glaze recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1/4 teaspoon kosher salt
- freshly ground black pepper to taste
- 1/2 tbsp olive oil
- 4 medium sweet potatoes 7 oz each
- 1/2 tbsp unsalted butter melted
- 1/2 oz freshly grated parmesan cheese
- 1 tbsp fresh chopped oregano
- 1 tbsp fresh chopped italian parsley
- 1 tsp fresh chopped thyme
- 2 tbsp balsamic glaze i used delallo*
- Carbohydrate 26.3171413297325 g
- Cholesterol 6.934697541 mg
- Fat 2.94124232004467 g
- Fiber 3.906625 g
- Protein 3.4217283230325 g
- Saturated Fat 1.60677337396636 g
- Serving Size 1 1 serving (136g)
- Sodium 201.475813524879 mg
- Sugar 22.4105163297325 g
- Trans Fat 0.196748262728774 g
- Calories 144 calories
Preheat oven to 400 degrees. With a large, sharp knife, make ¼-inch slices down the length of each potato, cutting only 3/4 of the way through. In a small bowl, combine butter and olive oil. Place the potatoes in a medium mixing bowl and drizzle half of the the olive oil/butter mixture over the top of each potato, then toss to evenly coat. Place potatoes on a small baking sheet and sprinkle with salt and pepper. Bake for 50-60 minutes, or until potatoes are tender inside and caramelized and crisp on the outside. Drizzle with remaining butter/oil and sprinkle with parmesan, herbs and drizzle with balsamic glaze.
