Sweet potato hasselback with basil salsa verde 🍠

These sweet potato hasselbacks are easy to make, look great and are real crowd pleasers when you are entertaining. 

Ingredients

• 5-6 equal size sweet potato, not too big
• 2 tablespoons olive oil
• 1/2 cup parmesan cheese, grated
• Salt and pepper to taste

Salsa Verde

• 1 cup basil leaves
• 1 cup flat leaf parsley
• 1/3 cup chopped chives
• 2 cloves garlic, crushed
• ⅓ cup olive oil
• 2 tablespoons lemon juice

Method

1. Heat oven to 200°C. Cut the sweet potato three-quarters of the way through at 3mm intervals, using a small sharp knife. If you accidentally cut all the way through, don't worry.
2.  Place on a lightly greased large oven tray lined with non-stick baking paper. Drizzle the sweet potato with oil and sprinkle with salt and pepper. 
3. Cook for 40–45 minutes or until tender. Check that the sweet potato is cooked all the way through with a knife.
4. Sprinkle with parmesan and cook for a further 5 minutes or until golden brown. 
5. To make the basil salsa verde, place the basil, parsley, chives, garlic, oil, lemon juice and salt in a small food processor and process until finely chopped. Top the sweet potato with the salsa verde and extra basil leaves to serve.