Sweet potatoes make perfect autumn food, but I tend to just bake them whole or make crispy roasted wedges with them. I’ve been missing a trick – slicing them very thinly, but not all the way through, gives them a delicious combination of crispy skin and melting flesh. Augmented by the sharp, salty flavours of capers, vinegar and feta, this might just be the best side dish I have discovered this year.
We have these as an accompaniment to seared tuna steaks or grilled sea bass fillets, alongside a crisp green salad dressed with a little lemon juice.
RECIPE serves 4
4 tbsp olive oil
4 large sweet potatoes
a small handful of flat-leaf parsley, finely chopped
a small handful of fresh mint leaves, finely chopped
1 tbsp capers, rinsed
1 garlic clove, crushed
1 tsp dried chilli flakes
2 tsp white wine vinegar
100g feta, roughly crumbled
Heat your oven to 230C/ 210C fan/ gas 8.
Cut into the potatoes at 5mm intervals, but only cut about 3/4 of the way through, as the picture shows. An easy way to do this quickly is to lay a couple of wooden spoons alongside your potato and wedge the potato between them, then cut down straight until the handles of the spoons stop you going any further.
Drizzle 2 tbsp of olive oil all over the hasselback sweet potatoes, working it down into the cuts and all over the skins. Bake in the oven for around 40 minutes until the skins are crispy and the flesh is meltingly soft.
Meanwhile, combine the parsley, mint, capers, garlic, chilli flakes and vinegar to make the salsa. Stir well and set aside until the potatoes are ready.
To serve: drizzle the potatoes with the salsa, and scatter the feta over that. Serve immediately.