Clover Butro Pesto Hasselback Sweet Potatoes

Spruce up your sweet potato game!

Serves: 2-4
Time: 25 minutes
Recipe by: Monicia Horne


3-4 medium size sweet potatoes (orange if you can find)
2 tbsp Butro
Pinch of salt
½ tsp dried mixed herbs

For the pesto
1 cup basil leaves
1 cup Fresh parsley
¼ cup grated parmesan cheese
1/3 cup cashew nuts
2 cloves garlic
Freshly squeezed lemon juice
½ cup extra virgin olive oil
Salt and pepper to taste

Fresh rocket salad for serving


Slice the sweet potatoes into 2cm thick slices. Cut each slice in a rask shape but not all the way through. Or place between to wooden spoons, so as not to slice all the way through, to create the hasselback.
Mix together the Butro, salt and mixed herbs and spread over each slice.
Bake in an air fryer for 20-25 minutes until golden and crispy on the outside.
Place all the pesto ingredients into a blender and blend to your desired consistency.
Serve with hasselback sweet potatoes.

Chefs Tip: The great thing about sweet potatoes is that they are a low carb food ingredient, making them diabetic friendly
You can also make the pesto ahead of time and store it in a glass container.

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