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Hasselback sweet potatoes

Hasselback sweet potatoes

Sweet potatoes are low-GI.

  • Serves 6
  • Less than 45 minutes


  • 3 (350g each) medium sweet potatoes, washed
  • Salt and milled pepper
  • ¾ cup (180ml) orange juice
  • 1½ Tbsp (23ml) honey

  • Crumb topping:
  • ¼ cup (15g) crusty bread, torn into small chunks
  • ½ tsp (3ml) orange peel, grated
  • 2 sprigs thyme, leaves chopped
  • 2 sprigs rosemary, leaves chopped
  • Glug olive oil
  • Salt and milled pepper


  1. Score the sweet potatoes deeply so that you have thin wafers, but don’t cut all the way through.
  2. Place each potato in a foil parcel and season. Combine orange juice and honey and divide evenly between parcels, then seal.
  3. Place parcels directly onto medium-hot coals and cook until soft in the centre, or roast in a preheated oven at 180°C until tender.
  4. If roasting in the oven, open parcels and grill on high for an additional 5-10 minutes to brown.
  5. Combine crumb ingredients and dry-roast in a pan until crisp.
  6. Serve sweet potatoes topped with crumbs.
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