Hasselback Sweet Potato with ChimiChurri

Ingredients:

• 2 sweet potatoes

• Salt

• Neutral oil

• Halifax Stingin’ Hotter Honey 

• ¼ cup parsley, finely chopped

• ¼ cup cilantro, finely chopped

• ¼ cup green onion, finely sliced

• 1 clove of garlic, grated

• Zest from of a lemon

• ½ shallot, very finely chopped

• ½ cup olive oil

• ¼ cup red wine vinegar

Method:

• Preheat your oven to 400 degrees F

• Slice slits into your sweet potatoes, equal distance apart. Use two chopsticks at the base of the potato to prevent your knife from cutting all the way through.

• Salt and oil the sweet potatoes

• Roast in the oven half way (about 15 minutes)

• Remove and slather generously with Halifax Stingin’ Hotter Honey

• Put back in the oven for another 15 minutes or until fork tender.

ChimiChurri 

• While the sweet potatoes are roasting, combine parsley, cilantro, green onion, garlic, lemon zest, shallots, olive oil, and red wine vinegar. Mix until combined. Use the back of your spoon to crush the herbs and release their flavour.

• set in the fridge until the potatoes are finished roasting.

Assembly:

• Dollop generous amounts of chimichurri on top of sweet potatoes. Chopped nuts, pistachios, fried shallots, goat’s cheese, pickled onions, are all welcome toppers.