Recipes

Grilled Hasselback Sweet Potatoes

:10 min

:45 min

Serves 4 to 8

4 sweet potatoes (about 10 to 12 oz each) 1/4 cup Longo’s Basil Pesto Sauce

2 tbsp grated Parmesan cheese Chopped fresh Longo’s Basil or Chives

•Slice sweet potatoes at 1/4-inch intervals almost all the way through to create ‘hasselback’ effect.
•Pre-cook sweet potatoes in microwave in 2 batches for 6 to 8 minutes on high or until tender.
•Lay each sweet potato on small sheet
•of heavy-duty foil. Brush with pesto, working it in between the slices as much as possible. Wrap up to enclose.
•Place on preheated grill over medium heat for 20 minutes, giving potatoes a quarter turn every 5 minutes. Carefully unwrap and sprinkle with Parmesan and basil.

Tip

•Sweet potatoes can be microwaved and assembled ahead; reserve in the refrigerator for up to 8 hours. Add 5 extra minutes to the grill time.

Per serving (1/8th recipe): 180 calories