Hasselback Sweet Potatoes

We made this for dinner last night. They took a bit of time to prep, but once they went into the oven they were super easy. They're also really pretty and delicious. The sweet potato goes really well with the garlic, since the roasted garlic is a little bit sweeter than raw garlic.

Unfortunately, once again, there was no time to get pictures before they disappeared into our hungry bellies. If you've never heard of hasselback potatoes before, I suggest looking at a recipe like this one, with pictures, so it makes more sense.

Hasselback Sweet Potatoes

sweet potatoes or yams (I used garnet yams)
garlic, thinly sliced (you'll need about one cloves for every potato)
olive oil (you'll need about a tablespoon per potato)

1. Preheat the oven to 400°F.
2. Wash the potatoes and cut off the ends. Slice the potatoes almost all the way through every quarter inch.
3. Place a slice of garlic in each slit of the potato. (These should help hold the potato slices apart.) This is easiest to do if you hold the potato up off the cutting board--the potato opens up like a fan.
4. Rub each potato with olive oil and sprinkle generously with salt. Grind a some fresh pepper on top.
5. Bake for 40-60 minutes, until a knife slides through the potato easily. These are really good when they get really soft.
6. Eat fresh or as leftovers. Yum!!!

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