Light and Healthy Sage Hasselback Sweet Potatoes

Light and Healthy Sage Hasselback Sweet Potatoes are a tasty and good-for-you side dish. The hasselback method makes the potatoes cook evenly and gives them a crispy outside. Adding fresh sage to these sweet potatoes gives them a fragrant and earthy taste that makes them a great addition to any meal.

Ingredients:

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh sage leaves, chopped
• Salt and pepper to taste

Instructions:

Turn on the oven and heat it up to 400F 200C

Clean the sweet potatoes with water and soap, then pat them dry

Be careful not to cut all the way through each sweet potato when you make thin slices down its length

Putting chopsticks on either side of the sweet potato will stop the knife from cutting all the way through

Chop up sage leaves and add them to a small bowl with olive oil

Sprinkle the olive oil mix on top of the sweet potatoes, making sure to cover all of them

Add salt and pepper to taste to the sweet potatoes

Put the sweet potatoes on a baking sheet that has parchment paper on it

For 40 to 45 minutes, or until the sweet potatoes are soft and the edges are just a little crispy, bake them in an oven that has already been heated up

Take it out of the oven when it's done and serve it hot

You can add more fresh sage leaves as a garnish if you want to

Asian Slaw with Ginger-Peanut Dressing

With a tangy ginger-peanut dressing, this Asian slaw is full of fresh flavors and crunchy textures. You can eat it as a side dish or a light meal any time.

Ingredients:

• 1/4 cup peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 teaspoon grated fresh ginger
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Instructions:

In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, maple syrup, lime juice, and grated ginger to make the dressing

In a large bowl, combine shredded cabbage, shredded carrots, chopped cilantro, and chopped green onions

Pour the dressing over the slaw and toss until well coated

Sprinkle chopped peanuts over the top before serving