Description
A stunning twist on hasselback potatoes, featuring sweet potatoes sliced thin, stuffed with spicy ‘nduja and creamy Gorgonzola, then roasted until tender with a molten, savory core.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes, scrubbed clean
- 1/2 cup ‘nduja (spicy spreadable salami)
- 1/2 cup crumbled Gorgonzola cheese
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place a sweet potato between two chopsticks or wooden spoons to prevent cutting all the way through. Make thin, parallel slices along each potato, about 1/8-inch apart.
- In a small bowl, mix together ‘nduja and Gorgonzola until well combined. Carefully stuff about 1-2 teaspoons of the mixture into each slit of the sweet potatoes.
- Brush the potatoes all over with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper.
- Place potatoes on a baking sheet and roast for 30-40 minutes, or until tender and slightly crispy on the edges.
- Remove from oven, garnish with fresh parsley, and serve immediately while the core is molten and gooey.
Notes
You can customize the seasonings to taste.