This traditional hasselback potato dish is an essential component of a Christmas feast. We've made a version with sweet potato. Perfect to replace meat or as a side dish.
Scrub the sweet potatoes. Place on a chopping board and slice through the potatoes at 4 mm intervals, but be careful not to cut all the way. Place the sweet potatoes on a baking tray lined with baking paper.
Press the garlic and add to the olive oil. Brush the potatoes with the olive oil and sprinkle with sea salt. Bake in the middle of the oven in approx. 45 minutes until tender and crispy.
Cut off the top of the pomegranate. Cut through the skin over the segments. Break open the fruit. Remove the pomegranate seeds. Roughly chop the pecan nuts and the parsley.
Scatter the sweet potatoes with the pomegranate seeds, pecan nuts, cheese and parsley.
Tip: Place two wooden spoons on either side of the potato to secure it in place. This keeps the potato still and the wooden spoons prevent the knife from slicing all the way through the base.
