Hasselback Sweet Potatoes with Salsa Verde
 
Makes 6 Servings
Ingredients
  • 6 medium sweet potatoes, skins scrubbed
  • ¾ cup plus 2 tablespoons olive oil, divided
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons plain bread crumbs
  • 2 anchovy fillets, rinsed and patted dry
  • 2 tablespoons drained capers
  • 1 teaspoon chopped garlic
  • 1 teaspoon lemon zest
  • ⅛ teaspoon crushed red pepper
  • 3 cups fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • Crushed red pepper, to serve
Instructions
  1. Preheat oven to 425°. Line a baking sheet with foil.
  2. Cut ⅛-inch-thick slits crosswise into potatoes, going most but not all the way through. (Potatoes should remain intact at least ¼ inch from bottom.) Brush with 2 tablespoons oil, and sprinkle with 1 teaspoon salt and black pepper. Place on prepared pan, and cover with foil.
  3. In the container of a blender, place vinegar, bread crumbs, anchovy fillets, capers, garlic, lemon zest, red pepper, remaining ¾ cup oil, and remaining ½ teaspoon salt; process until finely chopped and well combined. Add parsley and cilantro, and process until finely chopped but not smooth.
  4. Bake for 1 hour. Uncover and bake until fork-tender and lightly crisp, about 10 minutes more. Serve immediately with salsa verde and red pepper.
Recipe by Louisiana Cookin' at https://louisianacookin.com/6-recipes-for-a-christmas-eve-feast/