Do you have those moments when you create something you look at it, taste it even and then the idea for something even better hits you? I love my hasselback potato roast from my last post but as soon as I’d perfected the recipe, I began mulling over a vegetarian version, Vegetarian Sweet Potato Hasselback Roast. Potatoes take a long time to cook and that makes the veg shrivel into insignificance before the potatoes are cooked but by using sweet potatoes, everything cooks at the same time to a luscious fresh bake, spiced with chilli and rich with olive oil and herbs. The vegetables need to be cut really thinly and this is easiest with a mandolin or food processor. Otherwise, take your time, make a cup of tea, be sure to have a very sharp knife, sit down and enjoy the making of a delicious dish.
Vegetarian Sweet Potato Hasselback Roast
Serves 2 – 4
- 1 large sweet potato
- 1 large or 2 small courgette
- 1 large or 2 small carrots
- 3 tbsp olive oil
- 2 red chillies, finely sliced
- 3 sprigs of fresh thyme
- pinch of salt
- Wash and dry all the veg and peel the carrots.
- Thinly slice all the veg on a mandoline, food processor or with a very sharp knife.
- Preheat the oven 200c, 180c fan assisted, 400f, gas mark 6.
- Drizzle 1 tablespoon of olive oil into the bottom of a roasting dish
- Stack the veg along the length of the dish, alternating the vegetables, sweet potato, courgette carrot, sweet potato and repeat.
- Once the vegetables are stacked tight into the roasting dish tuck half the chilli slices into the slices of veg.
- Drizzle with the remainder of the olive oil and scatter with the fresh thyme.
- Roast in the oven for 40 to 45 minutes until golden and cooked through.
- Sprinkle with the remaining chopped chilli.