Hasselback Herbed Butter & Maple Sweet Potatoes

Directions

1. 1

   Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.

2. 2

   Place a wooden spoon on either side of a sweet potato. Starting where the potato first meets the counter, create slices down the length of the potato, 1/8 inch thick. Use the wooden spoon handles as a guide so that the knife doesn’t go all the way through the potatoes. Repeat with the remaining potatoes.

3. 3

   Make the butter. Add the butter, olive oil, salt, pepper, rosemary and thyme to a small bowl. Mix everything together until it forms a paste.

4. 4

   Place the sweet potatoes onto a sheet pan, then add the pieces of garlic sporadically throughout the sweet potatoes, placing them in between slices.

5. 5

   Next, drizzle them with a drizzle of olive oil then season with a little salt. Next, divide butter between the potatoes and cover potatoes with a layer of butter over the tops of the slices. Place sheet pan in the oven for 45 minutes, then remove them and drizzle the maple syrup over the potatoes. Use a brush to brush the oil from pan over potatoes. Place them back in the oven for 25-30 minutes.

6. 6

   While the potatoes roast, make the yogurt dip. Add the yogurt, tahini, lemon juice, maple syrup and salt to a bowl. Whisk to combine and set aside.

7. 7

   Spread the yogurt onto a plate, top with the sweet potatoes, then a drizzle of maple syrup, if using. Finish w/ the pistachios and scallions.