Spring is the time for all things fresh and vital. This Hasselback Sweet Potato recipe is a beautiful way to incorporate fresh spring greens into your daily routine. Featuring our Liver Vitality powder, along with dandelion greens and nettles, this delicious recipe promotes detoxification and rejuvenation.
Recipe by forager and chef @themedicinecircle
1 Large Sweet Potato, sliced thin but not all the way through
1 Tbsp Olive Oil for Roasting the potato
1/8 + 2 Tbsp Olive Oil for the Sauce
1/8 C Walnuts
1 Tbsp Preserved Lemon OR substitute 1 Tbsp Lemon Juice, 1 Tsp Grated Rind, 1/4 tsp salt
1/4 C. Parsley Leaves
1/4 C. Dandelion Leaves
2 Tbsp. Nettle Leaves (blanched) or Violet Leaves (optional)
1 Tbsp. Liver Vitality
2 Tbsps Lemon Juice & Grated Rind
Salt to Taste
Optional: 1/4 Tsp Sumac Powder
Generous pinch of cayenne/red chili
Preheat the oven to 425F.
Cut your large sweet potato in a Hasselback style by carefully slicing across the potato skin-on, but not all the way through, so that it stays whole but has many slices.
Place the sweet potato in an oven-safe dish, & drizzle with olive oil. Sprinkle with a little salt.
Leave uncovered, and bake for about 45 minutes. It should be lightly crispy skin.
In a food processor, add the olive oil and preserved lemon and blend well.
Add in the walnuts, greens, & all other ingredients and pulse lightly until the consistency is smooth, but still textured.
Spoon mixture on top of the potato while it’s hot & eat right away. Save any leftovers in a sealed container in the refrigerator or freezer to add to toast or pasta.