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Whole sliced sweet potatoes
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time:
Source:
Hasselback potatoes are a pleasure at the dinner table. They are everything a roast potato should be, crispy on the outside and tender on the inside. First served at the Hasselbacken Restaurant in Stockholm, these potatoes are a must when you have company and are out to impress. I was curious to see if these gorgeous potatoes can be made using sweet potatoes instead. So far, I’ve made them three times with different toppings and they have turned out beautifully each time. We do prefer the savory topping but the sweet topping would work well for a snack or afternon tea. They may not have as crispy a texture as the regular potatoes but they are every bit as gorgeous and tasty! Print Hasselback Sweet Potatoes Cook Time: 55 minutes Ingredients | |
4 small | sweet potatoes |
1 tbsp | canola oil |
Savory Topping | |
1 tbsp | finely grated parmesan cheese |
1 tbsp | fine corn flakes or bread crumbs |
1 tsp | lemon pepper |
Sweet Topping | |
1 tbsp | chopped pecans |
1 tbsp | fine corn flakes or bread crumbs |
1 tbsp | brown sugar |
¼ tsp | cinnamon |
Instructions
Combine either all savory or sweet topping ingredients in a bowl.
Peel sweet potatoes. Working with one potato at a time, cut a thin sliver lengthwise to keep potato flat on the work surface. Lay chopsticks on either side of potato. Cut potato cross-wise at 1/8 to ¼ inch intervals down to the chopsticks.
Preheat oven to 400°F. Place sweet potatoes on a baking tray. Brush with oil and roast for 40 minutes.
Remove sweet potatoes from oven and increase temperature to 425°F. Sprinkle with either sweet or savory topping over potatoes and return to oven for an additional 15 minutes.
Remove and serve immediately.
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