Nothing completes a Thanksgiving feast quite like a hearty potato side dish. Brightland’s Chef in Residence, Noreen Wasti, has created a recipe for Hasselback Sweet Potatoes using Ardor Chili Olive Oil to add a kick of spice to the dinner table.
"Coming at you with another simple Thanksgiving and holiday season side — hasselback sweet potatoes with garlic, aromatic sage, and Ardor for a kick of heat. It’s a really dialed down ingredient list that can easily be adapted to the number of people at your table. As a side dish think 1 sweet potato per guest which uses 1 clove of garlic + 1/2 Tbsp sage + 1 Tbsp Ardor. The recipe below is for 6, but you can increase or decrease the quantity as needed. A lovely way to serve these sweet potatoes is on a platter with a bed of sage leaves — it’s a simple and elegant way to elevate your table spread (fragrant too)!" - Noreen Wasti
Hasselback the sweet potatoes — using a cutting board and a sharp knife, carefully cut very thin, straight slits into the potato without going all the way through. The thinner the cuts, the better. Make sure the potato is stable so that you don’t cut yourself. If it rolls around too much, cut a piece off the bottom so that it sits flat. Repeat for all the sweet potatoes and season with salt.
In a small mixing bowl, mix together the garlic, sage, Ardor Chili Olive Oil, and salt.
Place the sweet potatoes on a large sheet pan and drizzle the garlic sage Ardor mixture evenly over the potatoes, really get it into all the little nooks and crannies.
Roast for 30 minutes and then reduce the temperature to 350F and cook for an additional 15 minutes until the flesh of the sweet potatoes is completely tender.
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