Hasselback Sweet Potatoes

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-served when you have company and are out to impress. Usually made with regular potatoes, I was curious to see if Hasselback Sweet Potatoes would turn out just as gorgeous and tasty.

So far, I’ve made these Hasselback sweet potatoes three times with three different toppings. They have turned out beautifully each time. We do prefer the savory topping as a side dish 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!

Hasselback Sweet Potatoes

This is a very simple recipe which uses only a handful of ingredients. The hardest part is to cut the potatoes cross-wise into 1/8 to ¼ inch intervals down low so that they fan out during roasting. The tendency is to cut the potato right through and that is not a good thing. One way to prevent that from happening is to place a pair of chopsticks on either side of the potato. This simple trick will save you from a lot of frustration. Please also be aware that sweet potatoes are much harder and firmer than their regular counterpart. So, do be careful when slicing them!

I did peel the sweet potatoes but the skin can be left on if desired. Just give them a good scrub before proceeding with the rest of the recipe.

Hasselback Sweet Potatoes

Prep Time: 15 minutes

Cook Time: 55 minutes

Yield: 4 servings

Hasselback Sweet Potatoes

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.

http://www.rotinrice.com/2011/02/hasselback-sweet-potatoes/


Hasselback Sweet Potatoes

Shown in the picture below are the ones made with regular potatoes for our Christmas dinner last year. I mixed in some shredded cheddar cheese for the topping. They were delicious!

Hasselback Potatoes

Enjoy…..and have a wonderful day! 8-)

Biren