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Hasselback Sweet Potatoes
found in Side Dishes - Potato based Sides

Serves:    4  

icon Vegetarian    icon Vegan    icon Nut Free    icon Gluten Free    icon Dairy Free

Prep: 10 minutes
Cook: 50 minutes

Difficulty:     
Moderate

The accordion-like cuts give the potato some crispy outer edges, keeping the insides moist and soft. They also turn it into a pull-apart dish that's super fun to eat.

Ingredients  scales
Directions

1
Arrange a rack in the middle of the oven and heat to 195°C / 175°C (fan oven) / 375°F / Gas Mark 5.
2
Wash the sweet potatoes and cut off a small sliver on the bottom of the potato to give it a stable surface. Cut the sweet potato into rough 1/4-inch slices, leaving 1/8 inch intact at the bottom. (You can do this by sight/feel, or by placing chopsticks on either side of the potato and slicing until you hit the chopsticks). Place in a roasting pan.
3
Carefully tuck the thyme leaves in between the fans of the sweet potatoes. Sprinkle with salt and pepper, then drizzle the brown butter on top, using a brush to spread butter evenly and into the fans as well.
4
Roast in the oven until the sweet potatoes are soft in the middle and easily pierced with a paring knife, 45 to 55 minutes depending on the size of your sweet potatoes. Serve immediately while hot.



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