Hasselback Sweet Potatoes are so fun, so versatile. Who knew? Ron used to groan when I would serve sweet potatoes. But they’re orange, they’re healthy and they’re on our plates. I was originally motivated to incorporate them into our diets simply because of their nutritional value. Sweet potatoes are a good source of beta carotene and fiber, and they’re much lower on the glycemic index than Russet potatoes.
But what about fun and versatility? Well, the fun begins with the preparation. Hasselback Sweet Potatoes are cut into 1/8-inch slices, which could be a bit challenging, even with a very sharp knife. However, if you lay the sweet potatoes between two wooden spoons, it prevents the sweet potatoes from rolling around and prevents you from cutting all the way through the potatoes. Voila!
And the fun doesn’t end there. These beauties can be dressed up in so many tasty ways – drizzle Maple Chili Crisp or maple tahini sauce over the potatoes and in between the slices. Shower with chopped scallions and adorn with dollops of goat cheese. Serve in a puddle of butter with Melinda’s Hot Honey…
Hasselback Sweet Potatoes are giving sweet potatoes their due!
Hasselback Sweet Potatoes
Ingredients
- 1 T olive oil
- 2 medium medium sweet potatoes
- 1 t kosher salt
- 2 t unsalted butter
- 4 cloves garlic
Instructions
- Preheat the oven – Heat the oven to 425℉. Pour 1 tablespoon olive oil into a large cast-iron skillet, swirl it so it coats the whole pan, then put it in the oven while you cut the potatoes.
- Mise en place – Scrub and trim any blemishes off of the sweet potatoes, then make ⅛-inch slices across the potato on a slight bias from the top to the bottom of the potato, cutting almost all of the way through the potato, stopping before you reach the bottom.
- Par-bake the sweet potatoes – Carefully remove the skillet from the oven and nestle the sweet potatoes inside. Drizzle the top of each potato with ½ teaspoon olive oil, sprinkle with salt, then bake for 30 minutes.
- Infuse the butter – While the sweet potatoes are baking, add the butter to a small pan with 1 teaspoon salt. Using a rasp, grate the garlic into the pan, then heat over low until the butter is melted, swirling occasionally.
- Butter the sweet potatoes – Take the sweet potatoes out of the oven, and carefully (gently!) pry the slices apart. Use a brush to generously coat the potatoes with garlic butter so that the butter seeps into and around the slices. Reserve a tablespoon of the infused butter.
- Bake and finish – Bake for an additional 10 minutes. Brush with reserved garlic butter, garnish with your favorite toppings, and serve with any condiments of your choosing.
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