The Olive Bin

Parmesan Hasselback Sweet Potatoes with Black Cherry Dark Balsamic

1. Preheat oven to 400 degrees. 2. With a large, sharp knife, make ¼-inch slices down the length of each potato, cutting only 3/4 of the way through. 3. In a small bowl, combine butter and olive oil. 4. Place the potatoes in a medium mixing bowl and drizzle half of the olive oil/butter mixture over the top of each potato, then toss to evenly coat.5. 5. 5. Place potatoes on a small baking sheet and sprinkle with salt and pepper. 6. Bake for 50-60 minutes, or until potatoes are tender inside and caramelized and crisp on the outside. 7. Drizzle with remaining butter/oil and sprinkle with parmesan, herbs and drizzle with balsamic vinegar.
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Ingredients

 4 medium sweet potatoes, 7 oz each
 1 T unsalted butter, melted
1 T of The Olive Bin’s Harissa Olive Oil
1/4 tsp  kosher salt
freshly ground black pepper, to taste
1/2 oz freshly grated parmesan cheese
1 T fresh chopped oregano

1 T fresh chopped Italian parsley

1 tsp fresh chopped thyme

2 T of The Olive Bin’s Black Cherry Dark Balsamic Vinegar

Directions

1.  Preheat oven to 400 degrees.

2.  With a large, sharp knife, make ¼-inch slices down the length of each potato, cutting only 3/4 of the way through.

3.  In a small bowl, combine butter and olive oil.

4.  Place the potatoes in a medium mixing bowl and drizzle half of the olive oil/butter mixture over the top of each potato, then toss to evenly coat.5.  5.

5.  Place potatoes on a small baking sheet and sprinkle with salt and pepper.

6.  Bake for 50-60 minutes, or until potatoes are tender inside and caramelized and crisp on the outside.

7.  Drizzle with remaining butter/oil and sprinkle with parmesan, herbs and drizzle with balsamic vinegar.

Associated Products

Black Cherry Dark Balsamic