PAPRIKA-ROASTED HASSELBACK SWEET POTATOES WITH BLUE CHEESE & HOT HONEY
Smoky, sweet, and comforting, with a kick of salty umami... Make one or more; this recipe is a throw-together and stick it in the oven number, that you can do while you try to decide what to eat alongside. I usually opt for a big salad and keep the meat out, though a grilled fish or chicken would be delicious. If you are not a blue cheese fan, swap it for Feta or grated manchego.
Notes: Garlic-infused olive oil is Trader Joe's.
PAPRIKA-ROASTED HASSELBACK SWEET POTATOES WITH BLUE CHEESE AND HOT HONEY
Ingredients: 4 sweet potatoes, 2 tbsp. garlic-infused olive oil, sea salt, pepper, smoked paprika, 2-3 ounces crumbled blue cheese, hot honey, chopped cilantro, or parsley.
1. Prep & Roast Sweet Potatoes: Preheat the oven to 400* F and line a sheet pan with parchment paper. Slice each potato horizontally without cutting through entirely to make the Hasselback shape. (It helps to place two skewers under the potato to keep the knife from slipping through.) Brush the potatoes with garlic-infused olive oil, making sure to get some between the slices. Sprinkle with sea salt and pepper to taste, then season generously with smoked paprika. Roast for 55-65 minutes or until fork-tender.
2. Cheese it up: Remove potatoes from the oven and top with the blue cheese. Place back in the range for five more minutes to soften the cheese. Remove, and immediately drizzle with hot honey and flick over some chopped herbs--I like cilantro or parsley. Serve.
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