Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

Subscribe to our Newsletter
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Barbecue

Hasselback Sweet Potato

  • cooktimeCooking time50 min
  • preptimePrep time25 min
  • servingsServingsPortions 6
Lunch
Dinner
Entrée
Side
recipe image Hasselback Sweet Potato
  • 200 g Violife Cheddar Style Shreds
  • 1 Violife Parmesan Style Wedge, grated
  • ½ cup plant-based butter, melted
  • 6 medium potatoes, sliced Hassel back
  • Salt and Pepper, to taste
  • 2 tbsp each fresh chives, sage and thyme, minced
  1. In a small bowl, mix melted plant-based butter with salt and pepper and drizzle over the hasselback sweet potatoes.
  2. Wrap the potatoes individually in aluminum foil and place on a heated bbq for 40-45 minutes.
  3. Open the aluminum foil carefully and sprinkle generously with Violife Cheddar style shreds and grated Parmesan style. Secure again with the aluminum foil and grill for a further 5 minutes, until they melt nicely!
  4. Serve with extra coarse salt and fresh herbs.

Related Recipes

 

Related products