What would Thanksgiving be without sweet potatoes? These are done Hasselback style, avoiding tedious peeling and last-minute mashing. Finish these off with a creamy yogurt and cinnamon dressing and sprinkle them with pistachios and pomegranate seeds for a super simple yet impressive dish that bursts with flavour.
What would Thanksgiving be without sweet potatoes? These are done Hasselback style, avoiding tedious peeling and last-minute mashing. Finish these off with a creamy yogurt and cinnamon dressing and sprinkle them with pistachios and pomegranate seeds for a super simple yet impressive dish that bursts with flavour.
Hasselback hacks
Slicing guides—chopsticks
To cut sweet potatoes, place a chopstick on either side of potato, parallel to the length of the potato, as a guide to prevent cutting all the way through. Make thin slices about 1/8 inch (3 mm) thick along the sweet potato, stopping as the knife reaches the chopsticks.
Make-ahead options
- Cut potatoes ahead and keep them in an airtight container in fridge.
- Prepare oil marinade, yogurt dressing, and pomegranates in advance and store separately in sealed containers in fridge.
- Blitz pistachios in food processor in advance and store in a Mason jar.
