Garlic Hasselback Sweet Potatoes with Healthy Ranch Dip
As the sweet potato’s self-proclaimed #1 fan, I think these are amazing! But even Marko (who wishes we ate sweet potato less often) really enjoyed this recipe.
This dip is really easy and adds a little protein to the potatoes. All you need is a Greek yogurt and some herbs & spices. You can also use it on burgers or any time you want a healthy ranch-style sauce.
For the sweet potatoes, the key is to cut them very thin and don’t cut all the way down. Placing 2 wooden spoon handles or chopsticks on either side of the potato when you cut it makes this SO much easier.
Serve on the side of a protein and veggie or side salad to balance these out.
Recipe makes 4 servings
Ingredients
Sweet Potatoes
4 medium sweet potatoes
1 tbsp olive oil or olive oil spray
2 garlic cloves, minced
¼ tsp black pepper
¼ tsp salt
Ranch Dip
1/2 cup non-fat Greek yogurt
1 tbsp milk
1 tsp lemon juice
1 tbsp fresh dill
½ tbsp dried parsley
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
¼ tsp salt
⅛ tsp paprika
Directions
Preheat oven to 400F. Line a baking sheet with parchment paper.
Wash and dry your sweet potatoes. Cut them into ⅛” slices, being sure not to cut all the way through the potato. I place the handle of a wooden spoon on either side of the potato to stop my knife from going all the way down. Chopsticks may work as well.
Place them on the baking sheet.
If using olive oil (instead of spray), mix the oil, garlic, salt, and pepper in a bowl. Spread it on the potatoes, gently getting some between the slices.
For olive oil spray: Spray lightly with olive oil, then sprinkle on garlic, salt, and pepper.
Bake for about 40-45 minutes (could be more or less depending on thickness of the potato). After about 30 minutes, remove them and gently separate each slice, then finish baking.
While the potatoes bake, mix all ingredients under “ranch dip".
Serve them warm with the ranch on the side.
