Bacon and Cabbage Frittata paint

Originating in Sweden, Hasselback potatoes are generally made with basic white potatoes or new season potatoes. They have a combination of crispy baked skin  on the outside and a creamy mash at the centre. I hope you enjoy my new sweet-potato version (see Maggie’s tip box) 

Serve as a main or side dish. Very easy to prepare: hold the sweet potato firmly as you carefully make thin slices about two-thirds of the way through it.  This will allow the potato to soak up the butter, adding richness and flavour – but any fat/oil will work: Olive oil, duck fat, chicken fat, beef suet, other herb butters etc. 

Serves 2-4  

Ingredients

  • 2-4 small-medium sweet potatoes

Smoky Whipped Avocado Butter

  • 1 medium ripe avocado
  • 200 grams soft butter
  • 1 teaspoon garlic, crushed (medium clove)
  • Pinch of freshly ground black pepper
  • ½ level teaspoon Himalayan salt
  • 2 teaspoons chipotle (smoked chilli flakes)
  • 1 tablespoon fresh lime juice
  • Gluten Free

  • Vegetarian

  • Diabetic Friendly

  • Low GI

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Method

  1. To prepare avocado butter:  Place all butter ingredients in a blender and gently mix until light and smooth.
  2. To prepare hasselback potatoes: Heat oven to 200C. Wash and dry potatoes. Slice vertical slits at ½-1 cm intervals lengthways along the potato and ¾ of the way through.  Massage butter over potato and rub between the slices. Season with salt and freshly ground black pepper. 
  3. Place on baking sheet and roast till centres are tender and outside crisp, 40 – 50 minutes. Halfway through the process, remove potatoes from the oven and run a fork gently across the tops to fan the slices and separate them.
  4. Serve with an extra dollop of the smoky whipped avocado butter and green leaves.

Maggie's Tips

  • Left over butter: Spoon onto parchment and smooth into a sausage shape, then wrap in cling film and refrigerate for up to 1 week or freeze for uptown 3 months.
  • Serve above butter with fish, steak, chicken, over veggies , mixed through eggs or spread on whole-meal toast etc.
  • Choose sweet potatoes that are firm and unblemished, without soft or mouldy ends. Buy organic where possible as sweet potato tend to pick up a musty flavour from soil treated with pesticides. Keep in a cool dry place up to a month. Don’t keep in the fridge as they can develop a hard core and an off flavour.
  • Sweet potatoes are great roasted, in soups, casseroles, breads, quiches, pies etc.
  • Sweet potatoes are rich in antioxidants: the darker the orange of the flesh the more beta-carotene it contains. They are good for the digestive system as they are easy to digest and soothing on the gut.