Crispy on the outside and tender on the inside, these Hasselback sweet potatoes by Chef Ashish Bhasin are sure to be loved by all age-groups this Diwali.
This Diwali want to do something sweet, something savoury and healthy, all at the same time? Chef Ashish Bhasin, Director of Food & Beverage and Culinary at The Leela Ambience Hotel in Gurugram is here with a special Diwali recipe to cater to your dilemma!
Ingredients
- 200 gm sweet potatoes
- 15 gm garlic butter
- 1 no lemon
- 5 gm rosemary
- 5 gm thyme
- 3 gm chopped parley
- 2 gm crushed black pepper corn
- Sea salt to taste
Method
- Wash, clean and pat dry sweet potatoes
- Make multiple slices along the top on sweet potato, stopping after reaching 3/4th. The gap between the slices should not be more than 2-3mm and ensure we don’t cut till end
- Soften the butter and mix chopped herbs, salt, pepper, garlic, and juice of half of lemon.
- Apply the butter on the sliced sweet potatoes and ensure we put as much butter as we can between the slices
- Arrange sweet potatoes in a baking tray and put in the oven at 220 degrees.
- Once they are baked for approx. 35 mins, take them out apply more herb batter and put them back for another 30-35 mins (time may wary, cook till they are soft from the centre and cooked properly)
- Once ready remove potatoes in a serving tray
- Squeeze rest half of lemon in baking tray, deglaze the pan and spoon the deglazed syrup on sweet potatoes
- Sprinkle chopped parsley, sea salt and little fresh crushed peppercorn and served hot.