Hassleback Sweet Potatoes | Rural ShEmpire

Hassleback Sweet Potatoes


The perfect hearty side dish


Desired number of sweet potatoes


  1. Clean the potatoes well and cut off the ends, then slice the potatoes thinly but not all the way through (use chopsticks to help as a guide).
  2. Drizzle well with garlic olive oil, coconut oil or melted ghee and season really well.
  3. Bake at 200C until soft on the inside and crispy on the outside. Drizzle with a little honey (optional).
  4. Hand chop a pesto of sorts – basil leaves, activated pecans, garlic olive oil, 1/4 clove grated garlic, lemon zest and juice, salt flakes, parmesan or nutritional yeast to taste.
  5. Serve topped with pesto and a large side salad.

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