Hasselback Sweet Potatoes

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This week’s recipe isn’t so much a recipe as a bit of inspiration. But, as I’ve just had my first week in the big wide graduate-world, this has been a savior as you can cook it on the weekend and have it cold for lunch or bang it in the oven when you get home. Easy, healthy and filling. That said, expect new recipes galore in the weeks to come as L and I spent the whole of Sunday at a food festival. I didn’t even know such things existed until I won tickets from Whole Foods last week, but we had such a good time- the weather was scorching (we’re both bronzed goddesses today- or at least deserve to be!), the place was buzzing and the company was perfect. Oh, and there were free samples galore. We literally ate our way around the festival- there was Arabic salads and hot dogs and fudge and coconut yoghurt and juices and wines and baked goods and it was all delicious. Safe to say we’ll be at Clapham Common 2015 Foodies Festival!

P.S Life debate: as off September I’ll be an intolerant graduate. WHERE DID THE TIME GO!?

 

Ingredients:

– 1 large sweet potato

– Olive oil

 

Method:

1. Preheat the oven to 220 degrees.

2. Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.

3. Brush the potatoes all over with the oil, getting it in between the slices.

4. Place on a baking sheet and roast for about 50 minutes- until the center of the potatoes are soft and the outside is crisp. After 30 minutes, remove the potatoes from the oven and run a fork gently across the top, to separate the slices from one another.
And, a couple of snapshots of Sunday for your viewing!
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