Vegan Maple-roasted Hasselback Sweet Potatoes and Butternut
This delicious vegan dish is sweet and nutty and will be the perfect side dish for a Christmas table spread
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 30 mins
4 sweet potatoes (select ones that are not too thick) or 1 large butternut, halved lengthways and seeds removed (or a mix of both vegetables)
½ C (125 ml) maple syrup
4 sprigs fresh thyme
salt and pepper
25 g crushed pistachio nuts
Preheat the oven to 180 ºC.
Wash/scrub the sweet potatoes/butternut.
Slice into the sweet potatoes/butternut at 5mm intervals. Do not cut all the way through to the bottom, the slices must stay intact. Do this all the way across the vegetables until you have thin fan-like slices.
Place the potatoes/butternut into an oven tray and add the stock and half of the thyme.
Drizzle generously with olive oil and brush with maple syrup. Season with salt and pepper.
Roast for 30 minutes, re-basting with maple syrup at 10 minutes intervals. During the last 10 minutes of cooking time sprinkle with the remaining thyme for the and finish roasting.
When done – caramelised and soft all the way through, remove from the oven and sprinkle with pistachio nuts.