Cheesy Hasselback Sweet Potatoes with Herbs and Hazelnuts

SERVES 4 INGREDIENTS

4 medium sweet potatoes, scrubbed

2 tbsp unsalted butter (or nondairy alternative)

2 tbsp chopped fresh rosemary

2 tbsp chopped fresh sage

¼ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

¼ cup Vitalite Mozzarella Style Shreds

½ cup Vitalite Grated

Parmesan Style ½ cup blanched hazelnuts, toasted and chopped

INSTRUCTIONS

1 Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

2 Cut several ¹⁄8-inch-thick slits into each sweet potato crosswise about three-quarters through the body of the 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 for 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, remove from the oven and carefully open the creases using a butter knife. The potato should be tender enough for them to open slightly. Brush and/or spoon more of the olive oil and herb mixture over each potato and return to the oven for another 10 minutes, until the tops are crunchy and the bottom is fork tender.

5 Remove from the oven one more time. Reduce the oven temperature to 325 degrees 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.