Hasselback sweet potatoes with lemon white bean cream, balsamic mushrooms, and savory seed granola

Name: Hasselback sweet potatoes with lemon white bean cream, balsamic mushrooms, and savory seed granola
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Fusión vegetal
Ingredients: about 2 lb medium sweet potatoes; 5 tbsp olive oil; 1 1/2 tsp salt; 1 tsp black pepper; 3 cloves garlic; 1 tsp smoked paprika; 14 oz, about 2 cups cooked white beans; 2 tbsp tahini; 2 tbsp juice lemon; 1/2 cup water; 10.5 oz cremini mushrooms or mixed mushrooms; 1 tbsp balsamic vinegar; 1 tbsp tamari; 1/2 tsp dried thyme; 1/2 cup rolled oats; 1/4 cup pumpkin seeds; 1 tbsp sesame seeds; 1 tbsp flax seeds; 2 tsp maple syrup; 1/4 cup loosely packed fresh parsley

An original, comforting vegan dish: hasselback-roasted sweet potatoes served with silky lemon white bean cream, golden balsamic mushrooms, and a savory oat-and-seed crunch. It balances sweetness, acidity, umami, and texture in every bite.

25 minPrep

50 minCook

75 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

4 approx. 900 g medium sweet potatoes (lavados, with piel)
5 75 ml olive oil (divided)
8 8 g salt (or to taste, divided)
3 3 g black pepper (divided)
3 9 g garlic (2 cloves for the cream, 1 chopped for the setas)
2 2 g smoked paprika (for the boniatos)
400 400 g cooked white beans (escurridas and enjuagadas)
30 30 g tahini (for the cream)
1 30 ml lemon (juice and 1 tsp of zest)
120 120 ml water (for ajustar the cream)
300 300 g cremini mushrooms or mixed mushrooms (thinly sliced or trozos)
15 15 ml balsamic vinegar (for the setas)
15 15 ml tamari (or sauce of soja)
1 1 g dried thyme (for the setas)
40 40 g rolled oats (for the granola salada)
30 30 g pumpkin seeds (for the granola salada)
12 12 g sesame seeds (for the granola salada)
10 10 g flax seeds (for the granola salada)
10 10 ml maple syrup (for the granola salada)
10 10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

448 kcal

Calories

13.2 g

Protein

52.8 g

Carbs

22.1 g

Fat

11.4 g

Fiber

41.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenSoySesameSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the sweet potatoes on a cutting board between two chopsticks or wooden spoon handles so you do not slice all the way through. Make thin cuts every 1/8 inch along each potato.
2
Place the sweet potatoes on a baking tray. Mix 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and the smoked paprika. Brush the sweet potatoes well, letting some of the seasoning slip into the cuts. Roast for 40 to 45 minutes at 220 °C / 425 °F, until tender inside and fanned open.
3
While they roast, make the cream. In a blender or food processor, combine the white beans, 2 garlic cloves, tahini, lemon juice, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the water. Blend until very smooth. Add a little more water if needed for a silky but thick texture.
4
In a small bowl, mix the rolled oats, pumpkin seeds, sesame seeds, flax seeds, maple syrup, 1 tablespoon olive oil, and a pinch of salt. Spread the mixture on a small tray or on a parchment-lined corner of the main baking tray.
5
When the sweet potatoes have about 12 minutes left, bake the savory granola at 180 °C / 350 °F for 10 to 12 minutes, stirring once halfway through, until golden and crisp. Set aside.
6
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sauté the mushrooms for 5 to 7 minutes until browned and their moisture has evaporated. Add 1 minced garlic clove, dried thyme, tamari, balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook 2 minutes more until glossy and juicy.
7
If desired, gently warm the bean cream in a small saucepan over low heat for 2 to 3 minutes, stirring, without letting it boil.
8
To serve, spread a generous layer of bean cream on each plate. Set a hasselback sweet potato on top, gently open the slices, and spoon the balsamic mushrooms over and around it. Finish with the savory seed granola and chopped fresh parsley.
9
Serve immediately, with a few extra drops of lemon if you want to brighten the cream further.

Chef tips

For more even hasselback cuts, use a small sharp knife and do not try to cut all the way through. The bean cream can be made ahead and refrigerated for up to 2 days. The savory granola must cool completely to become fully crisp.

Substitutions

You can swap the white beans for cannellini or other cooked white beans. Tamari can be replaced with soy sauce if you do not need the recipe to be gluten-free. Instead of cremini mushrooms, use shiitake or portobello. Parsley can be replaced with chives or cilantro.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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