Wishing you and yours a safe, blessed and Very Happy Thanksgiving.
These sweet potatoes are sliced and roasted in the oven, then drizzles with balsamic and topped with parmesan cheese and fresh herbs. They can be enjoyed as a side dish for eight, or as a meatless main for four people. These would be beautiful on your Thanksgiving table if you would like to serve this as a side.
And speaking of Thanksgiving, I know the holidays can be a stressful time. Between traveling, extra calories being consumed and stress of having to take care of so many people, it’s easy to feel overwhelmed. That’s why it’s so important to take care of yourself during this time of year. In addition to making healthy and delicious food, hit the gym to work out any stress. It’s a guaranteed way to feel great, quickly.
Parmesan Hasselback Sweet Potatoes with Balsamic Glaze
taken from: Skinnytaste.com
Servings: 4 • Serving Size: 1 sweet potato • WW Points+: 8 pts (or 4 as a side)
Calories: 302 • Fat: 10 g • Sat Fat: 3 g • Protein: 6 g • Carb: 48 g • Fiber: 7.5 g
Sugar: 17 g • Sodium: 284 mg • Cholesterol: 10 mg
Preheat oven to 400 degrees. With a large, sharp knife, make ¼-inch slices down the length of each potato, cutting only 3/4 of the way through.
In a small bowl, combine butter and olive oil. Place the potatoes in a medium mixing bowl and drizzle half of the olive oil/butter mixture over the top of each potato, then toss to evenly coat.
Place potatoes on a small baking sheet and sprinkle with salt and pepper.
Bake for 50- 60 minutes, or until potatoes are tender inside and caramelized and crisp on the outside. Drizzle with remaining butter/oil and sprinkle with parmesan, herbs and drizzle with balsamic glaze.