Tuck fresh herbs such as rosemary, thyme and sage in between the thin slices of these hasselback sweet potatoes for a beautiful and easy side.
4–6 medium sweet potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh rosemary plus more for serving
Flaky sea salt for serving
Preheat the oven to 375 degrees F.
Thinly slice each sweet potato without going all the way through. The slices should be about 1/8” thick. Place the potatoes on a foil-lined sheet pan. Generously drizzle with olive oil and sprinkle with salt, pepper and rosemary. Roast for about 1 hour until the potatoes are tender when pierced with a pairing knife.
Top with additional chopped rosemary and flaky sea salt before serving.