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It’s a few days before Christmas, and I’m definitely feeling the holiday cheer. My parents are here visiting from Korea, and we rented a cabin in Sonoma County to relax and get away for a few days. It’s been pouring rain, but I’m totally fine with it. The place is so cozy with a beautiful fireplace which makes the cabin all on its own. Life goal: fireplace at home. Dream big, Jean… dream big.
Some people get crazy stressed when cooking a holiday meal for many people. I guess I do too, but I also love it. It’s my chance to be creative in the kitchen and make some festive dishes. I love hasselback sweet potatoes, because first, they involve sweet potatoes (duh), and second, they are so simple to make but looks fancy pants. I think that second part makes this dish perfect for the stressful times of the holidays. You can be sure to impress your guests with this beautiful dish filled with Christmas colors!
I hope all of you have a wonderful holiday with your loved ones, enjoying great food and each other’s company. Make sure to take care of yourself, and Merry Christmas to those who celebrate!
Avocado Cream Hasselback Sweet Potatoes
Ingredients
Hasselback sweet potatoes
- 6 medium sweet potatoes
- 3 tbsp ghee, or coconut oil
- Sea salt, to taste
- 4 slices of thick-cut bacon
- 1 cup pomegranate seeds
- 1/4 cup fresh chives, chopped
Avocado cream
- 2 ripe avocados
- 2 garlic cloves
- 1 tbsp lime juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper (omit for AIP)
Instructions
- Preheat oven to 425 degrees F.
- Slice the sweet potatoes carefully into thin slices about 3/4 of the way through, making sure you don't slice all the way through.
- Place the potatoes on a baking dish.
- Rub ghee all over the potatoes and carefully between the slices.
- Sprinkle generously with sea salt, making sure to salt between the slices.
- Bake for 50 minutes, or until the slices are cooked through and tender.
- While the sweet potatoes are baking, heat a frying pan over medium heat.
- Dice the bacon slices into small bits, and cook them in the heated pan until they are brown and crisp.
Avocado cream
- Scoop out the flesh of the avocados into a food processor. Add the rest of the ingredients, then blend until smooth.
- Taste and add more salt, if needed
To serve
- Plate the sweet potatoes
- Spoon and drizzle avocado cream over the potatoes.
- Sprinkle with bacon bits, pomegranate seeds, and chopped chives.
