Hasselback Stokes Purple® Sweet Potato with Ginger Turmeric Glaze

This classic recipe is given a vibrant makeover with a sweet and savory glaze starring fresh ginger and turmeric on a deep purple sweet potato 

Our tip: Make a double batch of the glaze and save the leftovers for spreading on toast, or adding zippy flavor to roasted vegetables.

 

Serving Size

2

Prep Time

15 min

Cook Time

1:00 hr

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Serving Size

2

Prep Time

15 min

Cook Time

1:00 hr

Ingredients

Stokes Purple<sup>®</sup> Sweet Potato

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Cooking Steps

  1. 1

    Preheat oven to 425 degrees and line baking sheet with aluminum foil. Brush 1 teaspoon olive oil across surface of foil.

     

  2. 2

    Place one purple sweet potato on cutting board. Use sharp knife to make thin, even cuts across top, stopping about 1/2 inch from bottom. Placing a wooden chopstick on either side of the potato can guide the knife and prevent cutting all the way through. Repeat with second sweet potato.

     

  3. 3

    Transfer sweet potatoes to baking sheet. Drizzle each with 2 teaspoons olive oil, making sure to get oil between slices. Sprinkle potatoes with salt, then bake 20 minutes.

     

  4. 4

    Remove potatoes from oven and use fork to gently fan out slices. Return potatoes to oven and bake 30-40 minutes more, until soft in middle and crisp on outside.

  5. 5

    To make ginger turmeric glaze, warm olive oil in small saucepan over low heat. Add garlic, ginger, turmeric and salt, then sauté until fragrant, about 1 minute. Drizzle honey into saucepan and whisk to combine ingredients. Remove from heat.

  6. 6

    Transfer hasselback purple sweet potatoes to serving dish. Generously brush tops and between each slice with ginger turmeric glaze. Reserve extra glaze for serving.

  7. 7

    Garnish with thyme leaves and chopped walnuts.

Where to Buy Frieda’s

Where to Buy Frieda’s