Laura Prepon’s Hasselback Sweet Potatoes

Directions

1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
2. With each sweet potato, cut several 1/8-inch thick slits into the potato crosswise about three-quarters through the body of potato. A trick here is to place two wooden spoons on either side of the potato as your guide so you don’t slice through the whole potato! Place the potatoes on the prepared baking sheet.
3. In a small saucepan, add the butter and allow to melt over medium-low heat. Stir in the rosemary and sage and allow to infuse for a minute or so. Lastly stir in the olive oil and allow to warm through, another couple of minutes. Brush and/or spoon some of the herb mixture all over the potatoes and season with salt and pepper. You will continue to “baste” the potatoes with this herb mixture throughout cooking. Roast the potatoes for 25 minutes until partially tender.
4. After the potatoes have roasted for 25 minutes, remove from the oven and carefully open the creases of the potatoes using a butter knife (it’s hot, be careful!). The potato should be tender enough for them to open slightly. Spoon and/or brush more of the olive oil and herb mixture over each potato evenly and return to the oven for another 10 minutes until the tops of potatoes are crunchy and bottom is fork tender.
5. After 10 minutes, remove from the oven one more time. Reduce the oven temperature to 325ºF and allow the potatoes to cool for 5 to 10 minutes. Keep the temperature lower here to melt the cheese to finish. Baste the potatoes one more time with the herb mixture. Sprinkle Vitalite™ Mozzarella Style Shreds, Vitalite™ Grated Parmesan Style and hazelnuts into the crevices of the potato. Return to the oven and allow to bake for another 15 to 20 minutes until the cheese has fully melted. Allow to cool slightly then serve.