Hot Honey Hasselback Sweet Potato with ChimiChurri
Crispy on the outside and tender on the inside, these Hasselback sweet potatoes are topped with a vibrant chimichurri and finished with a drizzle of Halifax Stingin' Hot Honey. The combination of sweet, herbaceous and spicy flavours make this a standout side dish for any meal.
Recipe Information
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6
Difficulty: Easy
Spice Level: 🌶️ Mild
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6
Difficulty: Easy
Spice Level: 🌶️ Mild
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Chimichurri
- 1 cup parsley, finely chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp chili flakes
- Salt and pepper to taste
To Finish
- 3 tbsp Stingin' Hot Honey Red Lava
Sweet Potatoes
- 4 medium sweet potatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Chimichurri
- 1 cup parsley, finely chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp chili flakes
- Salt and pepper to taste
To Finish
- 3 tbsp Stingin' Hot Honey Red Lava
Method
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 425°F (220°C).
Place the sweet potatoes on a cutting board and carefully make thin slices across each potato, stopping just before cutting all the way through.
Brush with olive oil and season generously with salt and pepper.
Step 2: Roast
Bake for 45–50 minutes until the potatoes are tender inside and crispy around the edges.
Step 3: Make the Chimichurri
While the potatoes roast, combine parsley, garlic, vinegar, olive oil, chili flakes, salt, and pepper in a bowl.
Mix well.
Step 4: Finish & Serve
Transfer potatoes to a serving platter.
Spoon chimichurri over each potato and finish with a generous drizzle of Halifax Stingin' Hot Honey Red Lava Edition.
Serve immediately.
Chef's Tip
For extra crispy edges, brush the potatoes with olive oil halfway through cooking and return them to the oven for the remaining time.
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 425°F (220°C).
Place the sweet potatoes on a cutting board and carefully make thin slices across each potato, stopping just before cutting all the way through.
Brush with olive oil and season generously with salt and pepper.
Step 2: Roast
Bake for 45–50 minutes until the potatoes are tender inside and crispy around the edges.
Step 3: Make the Chimichurri
While the potatoes roast, combine parsley, garlic, vinegar, olive oil, chili flakes, salt, and pepper in a bowl.
Mix well.
Step 4: Finish & Serve
Transfer potatoes to a serving platter.
Spoon chimichurri over each potato and finish with a generous drizzle of Halifax Stingin' Hot Honey Red Lava Edition.
Serve immediately.
Chef's Tip
For extra crispy edges, brush the potatoes with olive oil halfway through cooking and return them to the oven for the remaining time.