Hasselback Sweet Potatoes with Rosemary White Beans, Balsamic Mushrooms and Green Tahini Sauce
A fully original dairy-free main dish: hasselback sweet potatoes roasted until tender, served with rosemary sautéed white beans, golden balsamic mushrooms, and a green tahini parsley lemon sauce. It offers layered textures, deep flavor, and an eye-catching presentation.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 4 approx. 1 kg medium sweet potatoes (lavados, with piel)
- 45 ml olive oil (divided)
- 8 g fine salt (or to taste, divided)
- 2 g black pepper (freshly ground, divided)
- 3 g smoked paprika (for the boniatos)
- 2 g garlic powder (for the boniatos)
- 300 g cremini mushrooms or button mushrooms (en cuartos or slices gruesas)
- 15 ml balsamic vinegar (for the setas)
- 400 g cooked white beans (escurridos and enjuagados)
- 4 g fresh rosemary (finely chopped)
- 2 cloves garlic (1 for frijoles and 1 for the sauce)
- 80 g tahini (well mezclado)
- 20 g fresh parsley (solo leaves, lightly compactadas)
- 1 1 unit lemon (3 tbsp de jugo)
- 45 ml water (for ajustar the sauce)
- 1 g red pepper flakes (optional)
- 25 g toasted pumpkin seeds (for terminar)
Nutrition facts
per serving
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
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper or lightly grease it.
- 2
Make thin cuts across each sweet potato without slicing all the way through to create the hasselback effect. Place them on the tray. Brush or rub them with 30 ml olive oil, 4 g salt, 1 g black pepper, the smoked paprika, and the garlic powder, making sure some seasoning gets between the slices.
- 3
Roast the sweet potatoes for 40 to 50 minutes at 220 °C / 425 °F, until browned outside and tender in the center. Halfway through cooking, gently fan the slices open and baste with the tray juices so they brown more evenly.
- 4
While the sweet potatoes roast, heat a large skillet over medium-high heat. Add 15 ml olive oil and the mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and turn golden.
- 5
Add the balsamic vinegar, 1 g salt, and a pinch of black pepper to the mushrooms. Cook 1 to 2 minutes more until the balsamic coats the mushrooms. Remove and set aside.
- 6
In the same skillet, add the remaining 15 ml olive oil. Add 1 minced garlic clove and the fresh rosemary. Cook for 30 seconds over medium heat until fragrant. Add the white beans, 3 g salt, and the remaining black pepper. Sauté for 3 to 4 minutes, lightly crushing a small portion of the beans to create a creamy texture. If desired, add the red pepper flakes for heat. Remove from the heat.
- 7
For the sauce, place the tahini, parsley, the remaining garlic clove, lemon zest, 45 ml lemon juice, 45 ml water, and a pinch of salt in a blender or food processor. Blend until smooth and green. If the sauce is too thick, add 1 extra tablespoon of water at a time until it reaches a spoonable consistency.
- 8
To plate, place one hasselback sweet potato on each plate. Spoon the rosemary white beans and balsamic mushrooms over and alongside. Finish with the green tahini sauce and the toasted pumpkin seeds.
- 9
Serve hot. If you like, add a little extra lemon zest on top just before serving.
Chef tips
To slice the sweet potatoes without cutting through, place each one between two chopsticks or wooden spoon handles; the knife will stop before reaching the bottom. The sauce can be made ahead and thinned with water just before serving.
Substitutions
You can use cannellini beans or large white beans instead of standard white beans. Parsley can be replaced with cilantro for a brighter profile. Pumpkin seeds can be swapped for sunflower seeds if preferred.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori 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
Illustrative imageT-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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