Hasselback Sweet Potato with Avocado and a Sriracha Maple Glaze

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No words can explain how good this hasselback sweet potato, avo and Sriracha Maple sauce is.

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Hasselback Sweet Potato with Avocado and a Sriracha Maple Glaze

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Vegan Sweet Potato Recipe
Hasselback Sweet Potato with Avocado and a Sriracha Maple Glaze
Cook Time
1 hr
 
Course: Mains
Servings: 3
Author: Simon Hall
Ingredients
  • 3 Sweet Potatoes
  • 1 Avocado
  • 3/4 cup of Maple Syrup
  • 1 Tbsp Sriracha
  • Salt
  • Olive oil
  • Pepitas
Instructions
  1. Pre-heat your oven to 230°C
  2. Slice your Sweet Potatoes thinly and be careful not to cut all the way through.
  3. Place on some Baking paper and dash some olive oil over your sweet potatoes, then place into the oven for 40 mins.
  4. For the Maple Glaze you need to place the maple syrup and sriracha with a pinch of salt into a small pot.
  5. Heat and stir constantly until it becomes syrupy. You should see lots of bubbles over the top and not see the liquid.
  6. Set aside off the heat.
  7. Slice up your avocado thinly.
  8. When the sweet potatoes are done, you will see they are a little crispy on the outside, remove from the oven.
  9. Slide in your avo slices and top with the glaze and pepitas.
  10. Enjoy.
Recipe Notes

We pan fried our pepitas with no oil to toast them.

Simon Hall
Simon Hall

Co-Founder

Simon is a passionate vegan, aiming change mindsets through education. Co-Founder of Messy Veggies.

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