Parmesan Hasselback Sweet Potato w/ Balsamic Glaze

Posted on Dec 9, 2015

Oh my, oh my, oh my!!!

These were WONDERFUL!


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And . . . just in case the link ever goes away . . .

Parmesan Hasselback Sweet Potatoes with Balsamic Glaze
Servings: 4 • Size: 1 sweet potato • Points+: 8 pts • SP: 8 (or 4 as a side)
Calories: 302 • Fat: 10 g • Sat Fat: 3 g • Protein: 6 g • Carb: 48 g • Fiber: 7.5 g
Sugar: 17 g • Sodium: 284 mg • Cholesterol: 10 mg
  • 4 medium sweet potatoes, 7 oz each
  • 1/2 tbsp unsalted butter, melted
  • 1/2 tbsp olive oil
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 1/2 oz freshly grated parmesan cheese
  • 1 tbsp fresh chopped oregano
  • 1 tbsp fresh chopped Italian parsley
  • 1 tsp fresh chopped thyme
  • 2 tbsp balsamic glaze, I used Delallo*
Preheat oven to 400 degrees. 
With a large, sharp knife, make ¼-inch slices down the length of each potato, cutting only 3/4 of the way through. 

In a small bowl, combine butter and olive oil. Place the potatoes in a medium mixing bowl and drizzle half of the the olive oil/butter mixture over the top of each potato, then toss to evenly coat.  

Place potatoes on a small baking sheet and sprinkle with salt and pepper.  Bake for 50-60 minutes, or until potatoes are tender inside and caramelized and crisp on the outside.  Drizzle with remaining butter/oil and sprinkle with parmesan, herbs and drizzle with balsamic glaze. 
*To make your own glaze, bring ¼ cup balsamic vinegar to a gentle boil over medium heat until it thickens and reduces by half, about 3-4 minutes.   Makes 2 tablespoons.

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