Hasselback Sweet Potato with Open Toast

Hasselback Sweet Potatoes recipe is a unique way to serve sweet potatoes. They are rubbed with olive oil, rosemary and salt, roasted to create soft slices with crispy golden edges. Paired with an open sourdough toast, this recipe takes your afternoon snacking to another level. 

Ingredients
For the potato,  

• 1 large sweet potato
• Olive oil 
• Rosemary
• Chilli flakes
• Salt, to taste 

• A few mushrooms
• One cup of cherry tomatoes 
• Sliced sourdough/ any bread 
• Feta cheese
• Olive oil 

1. Wash and peel the sweet potato, can keep the peel on as well 
2. Make thin slices straight down across the width of the potato, but stop just short of cutting all the way through 
3. Bake for 30 minutes, at 200 F

1. Arrange a rack in the middle of the oven and heat to 375°F.
2. Place the cherry tomatoes, 1 tablespoon of the olive oil, 1/4 teaspoon of salt, and a few grinds of black pepper in a large bowl and toss to combine. Transfer to one half of a rimmed baking sheet and arrange the tomatoes so that they are cut-side down.
3. Place the mushrooms, olive oil, salt, and a few grinds of black pepper, rosemary in the same bowl and toss to combine. Transfer to the other half of the baking sheet and spread out in a single layer.
4. Roast until the vegetables are soft and caramelized, 30 to 35 minutes. Remove from the oven.
5. Drizzle just a few drops of balsamic vinegar over the vegetables and toss gently without bursting the tomatoes to combine and evenly coat the vegetables. 
6. On a toasted slice of bread, spread some feta cheese. Add your cooked shrooms and tomatoes. Garnish with some paprika.