Hasselback Sweet Potato

Hasselback potatoes are not something you see everyday. There are so many different ways in cooking a potato, and this simple way is actually one of my favorites. The skin of the sweet potato (yes leave it on) because crispy while the inside becomes very soft and full of flavor depending on which spices you decide to add. I decided to healthify this recipe by using a sweet potato instead of the typical white potato, and my husband and I finished it within minutes. It's a perfect dinner (you can fully load one!) or side dish and requires no knife skills even though it looks a bit precise. 

Ingredients:

1 large sweet potato

1 tbsp extra virgin olive oil or coconut oil

1 tsp sea salt

1 tsp ground cumin

1 tsp ground paprika

1 tsp ground cayenne pepper

1 tbsp chopped cilantro

Directions:

Preheat the oven to 425F. Place the sweet potato on a cutting board and cut across at about 1/8 inch intervals. Drizzle the potato with olive oil and sprinkle all the spices and sea salt on it. Bake for about 45 minutes, until soft and cooked through. Top with chopped cilantro.