Sweet Potato Hasselbacks With Basil Salsa Verde | Donna Hay
Hasselback sweet potatoes are a year round favourite. Combine them with a tangy, basil salsa verde for the ultimate side dish to a Sunday roast.
Ingredients
- 8 small (1.4kg) sweet potatoes (kumara)
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- ½ cup (40g) finely grated parmesan
- 1 cup basil leaves, plus extra to serve
- 1 cup flat-leaf parsley leaves
- ⅓ cup roughly chopped chives
- 2 cloves garlic, crushed
- ⅓ cup (80ml) extra virgin olive oil
- 2 tablespoons lemon juice
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