You guys!!! I’m so, so, SO excited about this recipe. It’s quickly become one of my favorite dishes because it’s warm and comforting (winter) with bright pops of color and flavor (warmer times).
This dish marked my first time making hasselback anything. Seriously! I know, I know. I’m a bit late to the sliced-potato party, but let’s call it fashionably deliciously late because this is one for the recipe books. I mean, look…
Tender sweet potato slices drizzled with garlicky avocado aioli and sprinkled with pomegranate seeds, cilantro leaves, and fresh chives. It doesn’t get much simpler or tastier than this dish.
Plus, did you see the title of this post? Just 7 ingredients separate you from this…
To make this dish, you’ll want to procure four medium-sized sweet potatoes that are about identical in size and shape. Try to avoid excessively silly looking or asymmetrical sweet potatoes as they’ll be tricky to slice and won’t bake evenly. Once you’ve nabbed your perfect sweet potatoes, you’ll meticulously slice them into 1/6-inch-thick slices, being careful to only slice about 3/4’s of the way through each. Then, you’ll drizzle with olive oil, sprinkle with sea salt, and bake until the potatoes are tender.
While the sweet potatoes bake, an aioli is made by blending avocado, garlic, and sea salt together until it becomes a creamy, mayo-like sauce. To assemble, you’ll plate each sweet potato, pipe or dollop on the avocado aioli, and sprinkle on the pomegranate seeds, cilantro, and chives. Then, slice, bite, and repeat.
7-Ingredient Hasselback Sweet Potatoes with Avocado Aioli | vegan, gluten-free
Ingredients
For the Hasselback Sweet Potatoes
- 4 medium-sized sweet potatoes, thoroughly washed
- 1-2 tablespoons olive oil
- sea salt, to taste
For the Avocado Aioli
- 1 avocado, halved and pit removed
- 1 garlic clove, minced
- sea salt, to taste
Additional Toppings
- 1 cup pomegranate seeds
- 1/2 cup cilantro leaves
- 1/3 cup chopped fresh chives
- Large-flake sea salt (optional)
Instructions
To Make the Hasselback Sweet Potatoes
- Preheat oven to 425F.
- One at a time, make 1/6-inch-thick slices down the sweet potato, stopping about 3/4's of the way through. Repeat with each sweet potato, being careful not to slice all the way through.
- Place the potatoes in an oven-safe baking dish, drizzle with olive oil, and sprinkle with sea salt. Make sure the olive oil drips in between the slices.
- Bake for 45 minutes to 1 hour or until all slices of sweet potato are tender. Baking time will vary depending on the size of your sweet potatoes.
- Remove from oven and let cool.
To Make the Avocado Aioli
- Scoop the flesh of the avocado into a food processor. Add in the minced garlic and sea salt, to taste. Process for 2-3 minutes or until smooth, stopping to scrape down the sides as needed. Transfer the avocado aioli into a piping bag, if desired.
To Assemble
- Transfer each sweet potato to a plate. Pipe or dollop the avocado aioli on top of the sweet potatoes and sprinkle with pomegranate seeds, cilantro leaves, chives, and sea salt. Serve immediately.
- Refrigerate leftovers.
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I saw this on IG this morning and had to come right over. It’s just stunning. I mean, those colors! Just what we need for a cold winter days. Love it!
Thanks so much, Liz! I’m so glad you hopped right over to checkout the recipe. We all need a little pop of color in our lives, especially during these dreary winter days!
I love everything about this recipe! Can’t wait to try it.
Thank you!
Wow this looks heavenly! May I ask where is that adorable plate is from? <3
Thanks, Victoria! The plate/bowl is from Anthropologie. They were on sale a couple months back, but they might still have more on their site!
I’ve been using your recipes for days now and I love all of them ! I’ll be making these sweet potatoes for a party tonight, thank’s for the recipe !
You’re welcome, Megan! Thank YOU for sharing such kind words. I’m so glad you’re enjoying the recipes, and I hope you loved the sweet potatoes!
This is an absolutely stunning recipe. I love everything about it – the photos, the great ingredients, the twist on a classic… Great work. I featured it in my round-up of vegetarian paleo dishes this week (http://immigrantstable.com/2015/01/09/best-vegetarian-paleo-recipes), so thanks for sharing!!
I’m honored to be included in your round-up, Ksenia! Thanks so much!
I LOVE sweet potatoes, I almost always just bake them and then cut them open… never thought of doing this! awesome! Also your blog is gorgeous, I can see how much effort and care is put into it. Keep up the fantastic work. xx
Hello! I just came across your site, love the recipes but also the PICS, can I ask what kind of camera you have? I’m currently looking into buying one. Thanks!
Hi, Miriam! I’m so glad you’re enjoying the recipes and photos. In March of 2015, I upgraded to the Canon 5D Mark III with a 100mm f/2.8 IS Macro lens. Prior to that, I used a Nikon D7000 with a Sigma 18-50mm F2.8 EX DC lens, which is what I used to take the photos for this particular recipe. I hope this helps, and please feel free to reach out (through comment or email — [email protected]) if you’d like more information. I’m happy to help — love chatting about photography gear!
Hi Ashley I made this last night for dinner. It was sensational and popular with all my guests. Even my anti coriander son enjoyed it. The bursts of flavour from all the ingredients work so well.. A new regular dish for us. Thank you . Noelene
Sweet potato casserole is BY FAR my favorite din on turkey day! Loved how you improvised and made the same magical flavors into a hasselback form! These are genius!