Hot Honey Hasselback Sweet Potato with ChimiChurri

By Team HoneyUpdated

Crispy on the outside and tender on the inside, this Hot Honey Hasselback Sweet Potato is finished with fresh chimichurri and a drizzle of Halifax Stingin' Hot Honey. The combination of sweet potato, vibrant herbs, and signature sweet heat creates a side dish that's as beautiful as it is flavourful.

Hot Honey Hasselback Sweet Potato with ChimiChurri
  1. 1
    Recipe Information
    Prep Time
    20 minutes
    Cook Time
    50 minutes
    Total Time
    70 minutes
    Servings
    4-6
    Difficulty
    Easy
    Spice Level
    🌶️🌶️ Medium
  2. 2
    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. 3
    Method
    1. Preheat your oven to 425°F (220°C).
    2. Bake for 45–50 minutes until the potatoes are tender inside and crispy around the edges.
    3. While the potatoes roast, combine parsley, garlic, vinegar, olive oil, chili flakes, salt, and pepper in a bowl.
    4. Transfer potatoes to a serving platter.

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