Hasselback Sweet Potatoes give you a chance to mix things up when you’ve had rice, baked potatoes, and quinoa in (too) frequent rotation. Ron doesn’t typically like sweet potatoes – he finds them to be bland and unappealing. I suppose I could make whipped sweet potatoes or sweet potatoes with marshmallows to tart them up. Ron might like them if I did, but I haven’t had to go there because these Hasselback Sweet Potatoes hit the mark for both of us.

Which is not to say that I serve them unadorned. The slices create crevices meant to be packed with flavor. Butter, of course – that goes without saying. But how about serving with a generous serving of Maple Chili Crisp? Guacamole with sour cream and cilantro? Scallions and tahini lime sauce?

PREP NOTE – There is a trick to slicing these Hasselback Sweet potatoes. You don’t want to cut all the way through the potato – you want to create petals that you can fan out. Not only is the presentation stunning, the slices allow you to build pockets of flavor. To do this, place a potato on your cutting board, and lay a wooden spoon along each side the potato, using the handles of the wooden spoons as “stops” when slicing through the potato. This ensures that each cut is precisely to the same depth on the sweet potato.