Danielle’s Baked Sliced Sweet Potatoes

Baked Sliced Sweet Potato

by Danielle Minnebo November 23, 2016

Baked Sliced Sweet Potato

By: Danielle Minnebo

The ridges in the sweet potato create yummy, crunchy bits and look fantastic when served.

Servings

Prep time

Cook time

Recipe

Ingredients

2 garlic cloves, crushed
2 tbsp chopped fresh chives
4 tbsp olive oil
Pinch sea salt & pepper
3 large sweet potatoes

Method

Preheat oven to 180°C.
Combine garlic, chives, olive oil, sea salt and pepper in small bowl and set aside.
Wash sweet potatoes but don’t peel them. Using sharp knife, create small, thin slices into sweet potatoes. Make sure not to cut all the way through — only two-thirds through — so sweet potatoes remain intact.
Place sweet potatoes on lined baking tray. Using pastry brush, coat each sweet potato with garlic and chive oil mixture. Be generous and make sure each sweet potato is well covered.
Bake for 60 mins, remove and check if cooked all the way through. If very large, they’ll need an additional 20 mins.

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#Tags: gluten-free, vegan, vegetarian

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.