Side
Hasselback Loaded Sweet Potato
Cooking Time
50 minutes
Prep Time15 minutes
Servings4 portions
- 4 medium sweet potatoes
- 4 tablespoons Flora Plant B+tter Salted, divided
- 2 tablespoons coarsely chopped chipotle pepper in adobo sauce
- 2 pieces Violife Just Like Vegan Cheddar Slice, quartered
- 30 grams coarsely chopped fresh coriander
- 2 tablespoons thinly sliced spring onion
- 2 slices vegan bacon, coarsely chopped
- 4 tablespoons vegan sour cream, divided
- Preheat oven to 400 degrees Fahrenheit.
- Cut sweet potatoes into 1/4'' slices, leaving the bottom of the vegetable in tact.
- Transfer sweet potatoes to an unlined pan or cookie sheet. Top each sweet potato with 1 tablespoon plant b+tter and bake for about 40 minutes, or until the potatoes are soft, but not mushy. Remove pan from oven.
- Reduce the oven temperature to 350 degrees Fahrenheit.
- Evenly distribute chipotle peppers over top of baked sweet potato, and insert cheddar pieces into the slices.
- Bake for an additional 10 minutes to melt the cheese.
- Garnish with chopped coriander, spring onion, vegan bacon, and vegan sour cream.
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