Grilled Hasselback Sweet Potatoes

Prep time:10 min
Total time:45 min

Serves 4 to 8


4 sweet potatoes (about 10 to 12 oz each) 1/4 cup Longo’s Basil Pesto Sauce

2 tbsp grated Parmesan cheese Chopped fresh Longo’s Basil or Chives


  • Slice sweet potatoes at 1/4-inch intervals almost all the way through to create ‘hasselback’ effect.
  • Pre-cook sweet potatoes in microwave in 2 batches for 6 to 8 minutes on high or until tender.
  • Lay each sweet potato on small sheet
  • of heavy-duty foil. Brush with pesto, working it in between the slices as much as possible. Wrap up to enclose.
  • Place on preheated grill over medium heat for 20 minutes, giving potatoes a quarter turn every 5 minutes. Carefully unwrap and sprinkle with Parmesan and basil.
  • Tip
  • Sweet potatoes can be microwaved and assembled ahead; reserve in the refrigerator for up to 8 hours. Add 5 extra minutes to the grill time.

Nutritional Information

Per serving (1/8th recipe): 180 calories
  • Protein 4g
  • Fibre 5g
  • Fat 5g
  • Sugar 10g
  • Carbs 32g
  • Sodium 115mg