The first time we were invited to a Thanksgiving dinner was at my work partner’s home. We were very honored and enjoyed the whole holiday starting with a basketball game followed by appetizers, wine then another round of board games, conversations from mutual cultures, politics, sports, movies, fashion and of course food. Finally as the oven beeped signaling the turkey was ready, the meal was laid out on a beautifully decorated table and we feasted on the delicacies.
That was decades ago. Since then I’ve embraced the true meaning of this wonderful American holiday beyond the food and massive retail sales. The act of giving thanks to loved ones, family, friends, community and beyond.
Its hard not to celebrate thanksgiving without all the delicious classic food. I along with my extend family take turns to host the thanksgiving party. So instead of putting the burden on one person we collaborate and each family brings one dish. This year it will be at my place. I’ve been testing a few different recipes , not too far from the classics, but something different with more of an ethic flare. This is one recipe I tested and will perhaps make it to the table.
Hasselback Sweet Potatoes with Tuscan Salsa Verde
Serves 4-6 people as a side veggie (depending on appetite)
- 4-6 sweet potatoes
- 1-2 olive or any neutral oil to brush
- a few sprigs of rosemary
- a few whole cloves of garlic
Sea Salt and cracked pepper
- For the salsa
- 1 packed cup parsley, roughly chopped including tender stems
- a few basil leaves
- 3 small garlic cloves
- 2 tablespoons capers
- 3 tablespoons lemon juice
- 3 pieces anchovies ( for vegan skip and add 2 more tablespoons of capers)
- Cracked black peppers
- 3+ (More for saving extra salsa) tablespoons cold pressed extra virgin olive oil
Preheat the oven to 400 degree F.
Scrub wash and dry your sweet potatoes. Using a paring knife cut the potatoes about 3/4 way through carefully, bout 2.5 mm apart. Place them on a baking sheet lined with parchment paper. Drizzle oil sprinkle with salt and pepper to taste. Tuck the rosemary sprigs between the potatoes.
Place in the oven and bake for 18-20 minutes till soft and browned. The time may vary depending on the thickness and age of the potatoes.
Serve with salsa verde
To make the salsa place the parsley in a food processor. Pulse a few times. Add the remaining ingredients and process till smooth. Taste and add salt as needed. Let it sit for a few minutes before serving alongside the potatoes. You can save the remaining in a glass jar covered with olive oil to keep it green and fresh. Keep refrigerated. Great as a sandwich spread. Use the flavored oil to toss in pasta.