Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Trust me I am SO aware of all the jokes that come along with the word Hasselback!  But this recipe for Hasselback Sweet Potatoes is NO JOKE!  It is amazing! 

Rarely do I come across a recipe that I don’t want to change.  When I saw The Healthy Foodie’s recipe I knew there was nothing to improve on.  All the credit goes to her and her amazing work.  

I love thinking about the fall holidays and how this recipe would be so amazing at the holiday dinner table, but then I also see it paired with a summer salad and I realize how versatile the flavors of the sweet potato are! 

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Hasselback Sweet Potatoes

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

I could not find anything to improve upon when I found this recipe from The Healthy Foodie!  I love hassle back potatoes and this recipe spoke to me.  99% of the recipes you see at G2K are 100% original but this one NEEDS NOTHING!  

Course: Dinner

Cuisine: Vegetarian

Servings: 4 potatoes

Ingredients

4 large sweet potatoes (about 250g each)

2 tbsp unpasteurized honey

2 tbsp Dijon mustard

1 tbsp fresh rosemary, finely chopped

½ tsp ground cinnamon

¼ tsp freshly grated nutmeg

½ tsp Himalayan salt

½ tsp dried chili pepper flakes

¼ tsp freshly cracked black pepper

2 tbsp ghee

2 tbsp pecans, chopped

1 tbsp fresh parsley, finely chopped chopped

Instructions

1. Preheat the oven to 375° F

2. In a small mixing bowl, add honey, mustard, rosemary, cinnamon, nutmeg, salt, chili pepper flakes and black pepper and stir with a spoon until well combined. Set aside.
   

3. Wash the potatoes and, if necessary, remove a little bit of flesh from the bottom so the potatoes sit flat and steady on the cutting board.
4. Place a wooden chopstick on either side of the potatoes and, with the help of a sharp knife, slice the potatoes as thinly as you can without going all the way through. The chopsticks will help to prevent that from happening, but you still have to be careful on the ends, for the chopsticks might not be high enough to completely cover them.
5. Spoon the honey mixture over the potatoes and push it in between the slices by rubbing the potatoes with your fingers.
6. Place the potatoes in a baking dish, add a little dab of ghee on top of each potato and cover with foil.
7. Bake in a 375F oven for 60 to 75 minutes.
8. About 15 minutes before the potatoes are done cooking, remove the foil, baste with some of that liquid that's at the bottom of the baking dish, sprinkle with chopped pecans and resume cooking
9. At the moment of serving, garnish with chopped parsley, drizzle with a little bit more of that delicious cooking liquid (that stuff is pure crack, I swear) and top with another little dab of ghee.

Recipe Notes

Please NOTE this recipe is credited 100% to The Healthy Foodie!  Please visit the site for more fancy pants recipes!  I have copied the instructions straight from the original post, seen here Hassel Back Potatoes!