Hasselback Sweet Potatoes
1 hours 5 mins
- 3 large sweet potatoes
- 4 tbsp butter, melted
- salt & pepper to taste
- handful of walnuts or pecans
- 1 tbsp maple syrup
- 1 tsp cinnamon
- Preheat oven to 425 degrees.
- Line a baking sheet with tin foil.
- Brush tin foil with a bit of the melted butter.
- Scrub the sweet potatoes. If the potato doesn't stay up on its own, then you can cut a small slice off the bottom of potato so it doesn't roll.
- Place the potato on a cutting board. Surround the potato with 2 wooden spoons or chopsticks. They are there so you can slice the potato without cutting through. Using a large knife, carefully cut the potatoes, making the slices about ⅛ inch apart. Repeat with the other potatoes as well.
- Put sweet potatoes on baking sheet and brush with about half of the melted butter. Sprinkle salt & pepper to taste.
- Bake the sweet potatoes for 10 minutes. Add more butter to the sweet potatoes and continue baking for 20 minutes.
- While the sweet potatoes are baking, toast the walnuts or pecans. Put the nuts in a dry skillet, and cook over medium heat. Stir the nuts, and cook until they're lightly toasted. Place the nuts on a plate.
- Remove the sweet potatoes from the oven, and run a fork gently across the tops of the potatoes to fan the slices and separate them from one another. Add the rest of the melted butter to the potatoes, and bake for 20-30 more minutes.
- Remove the sweet potatoes from the oven. Drizzle one of the sweet potatoes with maple syrup and sprinkle with toasted nuts. Sprinkle cinnamon and toasted nuts on another sweet potato. And leave the 3rd sweet potato alone. I did 3 variations of toppings but you can choose 1 variation to do to all of them if you prefer.
- Bake for 5 more minutes, and remove from oven.
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