You can turn a humble sweet potato or potato into a fancy potato. Cut slices into it and call it a hassleback, top with pesto or leave it plain.
As promised here is the recipe for a hassleback potato (not really sure you can call cutting slices into a potato a recipe but I didn't call it this)
Have you tried hasslebacks before?
HASSLEBACK SWEET POTATOES WITH PUMPKIN SEED PARSLEY LEMON PESTO
1 hour 10 mins
Author: The Easy Healthy Way
Recipe type: side
4 sweet potatoes
grass fed organic butter (preferably)
cold pressed olive oil
extra parmesan cheese (optional)
Pumpkin Seed Parsley Lemon Pesto
Pre-heat oven to 200c (392F)
Peel potatoes and if they are large cut in half, cut a small slice off the bottom of each one so it sits flat.
Use a wooden spoon and place handle behind potato (this will stop you from cutting through potato) cut slices around 2cm thick
Place sweet potatoes on a baking tray lined with baking paper. Rub some butter and drizzle oil over potatoes, cook for 30 minutes then turn over and cook for another 20 mins until cooked.
Place a spoonful of pesto over each potato and add some extra grated parmesan cheese if desired.
Cooking time may vary depending on oven.