Hasselback Sweet Potatoes
These Hasselback Sweet Potatoes are a simple preparation that makes a big statement! Slicing sweet potatoes almost through into thin slices gives you a crispy exterior and a soft, creamy interior with a caramelized bottom to the potato. This is one of my favorite preparations for sweet potatoes!
Top the sweet potatoes with a garlic sage butter and you have a festive side dish for any party but works beautifully for a weeknight dinner with the family!
Place a large cast-iron skillet in the oven and preheat the oven to 425°F.
Meanwhile, wash and dry the sweet potatoes and cut in half lengthwise. Working with one half of one potato at a time, set out chopsticks or skewers on either side of the potato and cut a slice about 1/8-inch thick down to the chopsticks. You don’t want to cut all the way through. The chopsticks should prevent you from doing that.
Carefully remove the skillet from the oven, drizzle one tablespoon of olive oil in it and then lay the sweet potatoes in, cut-side down.
Drizzle olive oil over the potatoes and sprinkle with kosher salt and freshly ground pepper.
Roast the potatoes for 30 minutes.
Meanwhile, melt butter in a small saucepan and add the salt, garlic and nutmeg. Cook until bubbly and then, off heat, stir in the chopped sage.
Remove the sweet potatoes from the oven after 30 minutes and gently separate the slices so that you can slide a slice of shallot every so often into the potato. Spoon the butter mixture over the top and bake for another 10 minutes.
Turn the oven to broil and broil for a few minutes until the edges are crispy and charred.
Enjoy!
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Hasselback Sweet Potatoes
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
- 1 tbsp plus 2 tsp olive oil
- 2 medium sweet potatoes (about 10–12 ounces each)
- Kosher salt and black pepper
- 2 tbsp unsalted butter
- 3 garlic cloves, chopped
- 1/2 tsp nutmeg
- 2 tsp finely chopped sage (see Chef’s Notes)
- 1 shallot, thinly sliced, optional
Instructions
Heat oven to 425°F with rack set in middle position; place a large cast-iron skillet on middle rack while oven preheats.
Wash and thoroughly dry potatoes.
Cut potatoes in half lengthwise then place cut side down on a cutting board. Working with one half at a time, arrange wood skewers or chopsticks along length of potato half. Cut 1/8-inch slices crosswise (top to bottom) nearly all the way through the potato (about 80% of the way through), stopping before you cut through the bottom (the wood skewers should act like bumpers and keep your knife from slicing all the way through).
Carefully remove skillet from oven and drizzle 1 tablespoon oil in pan; swirl to coat. Gently arrange sweet potato halves, cut side down, in a single layer; drizzle 1/2 teaspoon oil over each potato half and sprinkle with salt and pepper.
Return skillet to oven and back sweet potatoes 30 minutes.
Meanwhile, melt butter in a small saucepan over medium-low heat; stir in 1 teaspoon salt, garlic, and nutmeg. Cook until fragrant and bubbly, about 30 seconds. Off heat, stir in sage.
Remove sweet potatoes from oven and separate slices using a fork or knife. Fit a few slices of shallot between sweet potato slices (3 or 4 per potato); spoon butter mixture evenly over potatoes.
Return skillet to oven and bake potatoes 10 minutes more. Turn oven to broil and broil potatoes 2–4 minutes, until edges are crispy and charred.
Chef’s Notes:
A 12-inch cast-iron skillet is ideal for this recipe. A 10-inch will work but you may need to trim some of the potato ends to get them to all fit in the pan.
Thyme or rosemary would be great substitutions or additions to the sage.
Recipe from Zestful Kitchen
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