Hasselback Sweet Potatoes Stuffed with PECORINO ROMANO PDO and FRESH ASIAGO PDO

Impressive looking, but easy to prepare. Fresh Asiago PDO and Pecorino Romano PDO create savory, melty layers between the fanned out sweet potato flesh. To make them extra special, top with some diced Speck Alto Adige PGI.

Difficulty: Easy

Cook Time: 1 hour and 15 minutes

Serves: 4-8 People

PREPARATION

  1. Preheat oven to 425°F (220°C).
  2. Scrub sweet potatoes. Using a sharp knife, make fan-like cuts across each sweet potato, about ⅛″ (.32 cm) apart, stopping about ¼″ (.65 cm) from the bottom. (Tip: to stop your knife from cutting all the way down, put potato between two chop sticks and cut down to the chop sticks.)
  3. Stir together melted butter and olive oil in a small bowl. Rub the sweet potatoes all over with the mixture, getting in between the slices. Season each sweet potato with salt to taste.
  4. Transfer sweet potatoes to a baking sheet lined with parchment paper or foil. Bake for one hour, taking out the sweet potatoes halfway through and fanning out slices with a fork. Once tender on the inside and crisp on the outside, take potatoes out of oven and let cool five minutes.
  5. Mix grated Fresh Asiago PDO and Pecorino Romano PDO together. Evenly stuff each potato between the slices with cheese.
  6. Return sweet potatoes to oven and bake for 10 minutes until cheese is melted and slightly brown on top. Serve immediately.

INGREDIENTS

4 sweet potatoes, 8-9 ounces (225-250 g) each

2 tablespoons (30 g) melted butter

1 tablespoon (15 ml) extra virgin olive oil

Salt to taste

4 ounces (115 g) 1 cup grated Fresh Asiago PDO

4 ounces (115 g) 1 cup grated Pecorino Romano PDO

INGREDIENTS

4 sweet potatoes, 8-9 ounces (225-250 g) each

2 tablespoons (30 g) melted butter

1 tablespoon (15 ml) extra virgin olive oil

Salt to taste

4 ounces (115 g) 1 cup grated Fresh Asiago PDO

4 ounces (115 g) 1 cup grated Pecorino Romano PDO

PREPARATION

  1. Preheat oven to 425°F (220°C).
  2. Scrub sweet potatoes. Using a sharp knife, make fan-like cuts across each sweet potato, about ⅛″ (.32 cm) apart, stopping about ¼″ (.65 cm) from the bottom. (Tip: to stop your knife from cutting all the way down, put potato between two chop sticks and cut down to the chop sticks.)
  3. Stir together melted butter and olive oil in a small bowl. Rub the sweet potatoes all over with the mixture, getting in between the slices. Season each sweet potato with salt to taste.
  4. Transfer sweet potatoes to a baking sheet lined with parchment paper or foil. Bake for one hour, taking out the sweet potatoes halfway through and fanning out slices with a fork. Once tender on the inside and crisp on the outside, take potatoes out of oven and let cool five minutes.
  5. Mix grated Fresh Asiago PDO and Pecorino Romano PDO together. Evenly stuff each potato between the slices with cheese.
  6. Return sweet potatoes to oven and bake for 10 minutes until cheese is melted and slightly brown on top. Serve immediately.

To learn more about Pecorino Romano PDO click here