HASSELBACK HERBED BUTTER & MAPLE SWEET POTATOES!

For the sweet potatoes:
4 medium sweet potatoes
3 tbsp salted butter, room temperature
1/2 tbsp olive oil, plus more for drizzling
1/2 tsp salt, plus more for seasoning
1/4 tsp pepper
1 1/2 tbsp chopped fresh rosemary
1 1/2 tbsp chopped fresh thyme
1 1/2 tbsp maple syrup, plus more for serving
Chopped pistachios, for serving
Chopped scallions, for serving
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For the tahini-yogurt:
1/4 cup Greek yogurt
1 tbsp tahini
1/2 tbsp lemon juice
1/2 tsp maple syrup
1/4 tsp dried sage
1/8-1/4 tsp salt
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1️⃣Preheat the oven to 400. Line a sheet pan with parchment paper and set aside. 2️⃣Place a wooden spoon on either side of a sweet potato. Starting where the potato first meets the counter, create slices down the length of the potato, 1/8 inch thick. Use the wooden spoon handles as a guide so that the knife doesn't go all the way through the potoates. Repeat with the remaining potaotes. 3️⃣Make the butter. Add the butter, olive oil, salt, pepper, rosemary and thyme to a small bowl. Mix everything together until it forms a paste. 4️⃣Place the sweet potatoes onto a sheet pan, then add the pieces of garlic sporadically throughout the sweet potatoes, placing them in between the slices. 5️⃣Next, drizzle them with a drizzle of olive oil then season with a little salt. Next, divide the butter between the potatoes and cover the potatoes with a layer of butter over the tops of the slices. Place the sheet pan in the oven for 45 minutes, then remove them and drizzle the maple syrup over the potatoes. Use a brush to brush the oil from the pan over the potatoes. Place them back in the oven for 25-30 minutes. 6️⃣While the potatoes roast, make the yogurt dip. Add the yogurt, tahini, lemon juice, maple syrup and salt to a bowl. Whisk to combine and set aside. 7️⃣Spread the yogurt onto a plate, top with the sweet potatoes, then a drizzle of maple syrup, if using. Finish with the pistachios and scallions.

#sweetpotato #healthycooking #vegetarian