Mains, Sides, Vegan, Vegetarian
Hasselback Sweet Potatoes with a Red Pepper Sauce
Recipe by What Luce Eats
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Cooking method:
Standard
- Prep Time: 5 mins
- Total time: 1h 15 mins
- Skill Easy
- Serves 6 people
Hasselback Sweet Potatoes with a Red Pepper Sauce
Rich and creamy in flavour, the sauce is a match made in heaven with the crispy sweet potato slices. This is the perfect side dish for impressing guests, and you’ll want to add this sauce to anything and everything.
Utensils required
Ingredients
- 1Kg sweet potatoes
- 2 tbsp extra virgin olive oil
- Pinch of salt
- fresh basil
For the sauce
- 2 red peppers (sliced)
- 140g silken tofu
- 20ml extra virgin olive oil
- 1 tbsp nutritional yeast (optional for a cheesy flavour)
- 3 garlic cloves
- A pinch of salt
- A pinch of pepper
- 1/2 white onion (diced)
- 1/2 tsp chilli flakes
Cooking mode
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Method
-
Step 1
Preheat oven to 180c and add the red peppers and garlic cloves to a lined baking tray. Place in oven for 15 minutes
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Step 2
Meanwhile, using a mandolin cut the sweet potatoes into slices. Add the potato slices to a large bowl and combine well with 2 tablespoons of oil, and a pinch of salt
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Step 3
Arrange your sweet potato slices into an oven safe dish, and place in oven to cook for 50 minutes
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Step 4
Add the roasted red peppers and garlic to your Ninja blender with the tofu, extra virgin olive oil, nutritional yeast, salt, pepper, white onion and chilli flakes. Blend until thick and smooth
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Step 5
Once the 50 minutes is up for the sweet potatoes, take them out of the oven, and pour the sauce all over. Gently move the slices so the sauce fills down some of the gaps
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Step 6
Place back in oven to cook for a further 15 minutes, before serving with fresh basil and some more chilli flakes
