Side dishe for 2

Rosemary Hasselback Sweet Potatoes

Name: Rosemary Hasselback Sweet Potatoes
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 sweet potatoes; 1 tbsp extra virgin olive oil; 1 tsp fresh rosemary; salt & pepper; 1 tbsp lemon juice; 1 tsp fresh rosemary; 1 tbsp dijon mustard; 1 1/2 tsp shallot; 2 tbsp extra virgin olive oil; salt & pepper

Sweet potatoes are sliced accordion-style, roasted with rosemary, and finished with a tangy mustard dressing.

Typical price

$3.82for 4 servings

$0.96 per serving$3.82 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: runningtothekitchen.com

55 minstart to table
Mediumdifficulty
2servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes Fall

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Sweet potatoes$1.29/lb typical	1 lb	$1.29Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.08Typical price
Juice, soda and mixers$0.04/oz typical	0.5 oz	$0.02Typical price
Leeks and shallots$3.49/lb typical	a little	$0.02Typical price
Total for the servings shown		$1.91

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperMustard, mayo, ketchup

Not included in the cost.

Ingredients

2 sweet potatoes
1 tbsp extra virgin olive oil
1 tsp fresh rosemary
salt & pepper
1 tbsp lemon juice
1 tsp fresh rosemary
1 tbsp dijon mustard
1 1/2 tsp shallot
2 tbsp extra virgin olive oil
salt & pepper

Steps

Heat the oven to 425 F and line a baking sheet with parchment.
Slice each sweet potato crosswise at close intervals, stopping before cutting through.
Brush the potatoes with 1 tablespoon olive oil, then season with salt, pepper, and 1 teaspoon rosemary.
Roast the potatoes on the baking sheet for 40 minutes, until tender.
Whisk the lemon juice, mustard, shallot, remaining olive oil, remaining rosemary, salt, and pepper in a small bowl.
Drizzle the dressing over the hot potatoes and serve.