My husband and I like to enjoy a date night at least once a fortnight. Sometimes we might go out to see a movie, go for a walk or just stay in and watch TV. We sometimes, but very rarely eat out. We just can’t see the value in it. We have a couple favourite places we go to that offer great value meals for great prices but when it comes down to it, I’d rather cook at home and enjoy a little splurge on grocery items we normally wouldn’t buy.
Just recently we took the two children out to a chain restaurant where the children ate free on this particular night. For two steak and rib dinners it still cost us $80 and it wasn’t that good. In fact, it was pretty terrible. The worst part about it was I was cringing at just how much food I could buy for $80. We put it down to experience and won’t be going there again.
So, for one of our recent date nights I spent $13 on eye fillet steak for two, $1.75 for prawns and used everything else I had on hand to create a “Surf’n’Turf” meal at home. It was fantastic. I’d hate to think how much we’d have to pay if we ate this meal out at a restaurant. I had plenty of sweet potato in the fridge so decided to try making them into Hasselback potatoes. I’ve done normal potatoes quite often this way but never sweet potatoes. Here in Australia they are also sometimes called “Opera House” potatoes, for obvious reasons.
They are pretty easy to make. Give them a good wash, removing any soil or grit. Slice not quite all the way down through the sweet potato at about every 5mm (approx 1/8″).
Give them a good sprinkling of salt and pepper and a drizzle with extra virgin olive oil. Spread liberally with butter and bake until golden and cooked through. A great alternative to normal potatoes and crunchy on the outside and soft and sweet on the inside.
Hasselback Sweet Potatoes
Ingredients
- sweet potatoes
- extra virgin olive oil
- salt & pepper
- butter
Instructions
- Preheat oven to 170 deg C (375 deg F).
- Thoroughly wash sweet potatoes.
- Slice through sweet potatoes at approximately 5mm (1/8") intervals, not cutting all the way through the potato.
- Sprinkle with salt and pepper and a little extra virgin olive oil.
- Spread liberally with butter and bake until golden and cooked through (approximately 25 minutes).
