I'm not sure how this beautiful dish is only usually ever served as a side. I think these sweet potatoes are so pretty and so tasty they qualify as a dish in themselves!
I always find it strange how I can love the exact same food cooked one way, but cooked another I can totally take it or leave it. Sweet potatoes are a great example. I absolutely LOVED sweet potato spaghetti and ate it at least once a week for ages, but found them far too sweet as jacket potatoes.
This is my absolute new favourite way to cook them. We can thank the Swedes - and the chefs at Restaurant Hasselbacken, in particular - for the invention of this particular style of potato. They also sometimes go under the name Accordion Potatoes or Pillbug Potatoes. The key with these is to get the outside lovely and crisp whilst the inside stays all soft and creamy.
Sweet Potatoes (as many as you like)
1 tsp coconut oil (per potato)
Clove of garlic
Salt and Pepper
Dried oregano / thyme / rosemary or other fave herb
Preheat the oven to 160C
Thinly slice the potato without cutting right through. This is the only tricky part of this recipe! If you do cut right through don't worry too much ... simply nudge it together on the plate and no one will notice :)
Brush the potatoes in coconut oil, season with salt and pepper. Place on a baking tray and oven bake for 20 minutes. At this stage the potatoes should start to separate gently. Push apart if needed
Brush on more coconut oil. As the potatoes are warm it should melt nicely into the gaps. Add dried herbs of your choice and oven bake for a further 15 - 20 mins
Serve sprinkled with fresh herbs as a side dish or make it the centrepiece of a meal in itself