Hasselback Sweet Potatoes with Compound Herb Ghee is another tasty recipe preview I’m sharing from newly released cookbook, The Performance Paleo Cookbook!
The cookbook came out last week and already I’m seeing so many of your pictures on Instagram and around social media. It’s an absolute thrill to have so much fantastic support, and I’m really glad you’re loving the recipes!
This recipe may sound fancy of complicated, but it’s totally not. There are six ingredients (not counting the sea salt), and it can be roasting in the oven on your weekly cook up day or while you’re getting the rest of dinner prepared.
Deliciously roasted sweet potatoes with a dollop of healthy fat
Hasselback potatoes originated in Sweden, and they make basic roasted spuds special. When roasted in the oven, the fan-shaped cuts get crispy and delicious. Top these sweet potatoes with a compound butter of ghee and fresh herbs for a sophisticated finish.
- Preheat the oven to 400°F/204°C and line a baking sheet with foil or parchment paper. Scrub the skin of the sweet potatoes thoroughly. Use a very sharp knife to make several vertical cuts from the top of the sweet potatoes most of the way through, stopping about ¼ inch/6 millimeters from the bottom. Place the sweet potatoes on the baking sheet. Brush with the melted ghee and sprinkle the sea salt on top. Roast for 60 to 75 minutes, until the sweet potatoes are soft.
- Meanwhile, make the compound ghee. In a small bowl, combine the ghee, garlic, rosemary and thyme. Stir well with a spoon until it forms a soft mixture. Top the hot roasted sweet potatoes with the compound ghee.
TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)
TOTAL CARB 21G
NET CARB 19G