Honey Garlic Hasselback Sweet Potatoes

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 tsp Garlic
  • 1 Parsley, dried
  • 2 Sweet potatoes

• Condiments

  • 1/2 tbsp Honey

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Sea salt

• Dairy

  • 1 tbsp Butter, salted grass-fed

Found on myuncommoneveryday.com

Description

Ingredients

• 2 sweet potatoes (mine were just over 7 oz. each)
• 1 T. salted grass-fed butter*
• 1/2 T. honey
• 2 t. minced garlic
• 1/4 t. sea salt
• 1/4 t. black pepper
• Dried parsley, for garnish

Directions

• Preheat the oven to 425°F and line a baking sheet with parchment paper. Wash and dry the sweet potatoes. Make thin slices in one of the sweet potatoes, about 1/8 of an inch thick, being careful not to cut all the way through. Rather, cut about 3/4 of the way through each time you slice. To make it a little easier on yourself, line up some chopsticks or straws along the long side of the sweet potato youre cutting. Even if they wouldnt stop you from cutting too far, theyre a great visual reminder. Repeat with the second sweet potato. Once cut, place both of them on the parchment-lined baking sheet. Melt butter and honey together in a small bowl. Mix garlic into the melted honey butter. Spoon generously over the sliced potatoes. Sprinkle with sea salt and pepper. Bake for 50 minutes to an hour. The time will depend on how big your potatoes are. When theyre done, theyll be crisp on the outside, but fork tender. Basically, theyll be awesome.