My husband loves sweet potatoes (loaded with butter) but I prefer mine more on the savory side, such as this. I had this for lunch over some baby greens and felts satisfied, but this 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 I find it’s so important to take care of myself during this time of year. In addition to making healthy and delicious food, I started tracking my points on Weight Watchers again and I hit the gym to work out any stress. It’s a guaranteed way to feel great, quickly.
And when I can’t make it to the gym, I love to do my friend, Erin’s at home Shrink Session program. Erin believes that movement in your body creates movement in your life and her workouts are SO MUCH FUN! (Not to mention powerful!)
Parmesan Hasselback Sweet Potatoes with Balsamic Glaze
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
- 4 medium sweet potatoes, 7 oz each
- 1/2 tbsp unsalted butter, melted
- 1/2 tbsp olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1/2 oz freshly grated parmesan cheese
- 1 tbsp fresh chopped oregano
- 1 tbsp fresh chopped Italian parsley
- 1 tsp fresh chopped thyme
- 2 tbsp balsamic glaze, I used Delallo*
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.
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.
*To make your own glaze, bring ¼ cup balsamic vinegar to a gentle boil over medium heat until it thickens and reduces by half, about 3-4 minutes. Makes 2 tablespoons.