Hasselback Sweet Potatoes Two Ways
Use a pair of wooden chopsticks to help guide your knife to cut perfect accordion-style slices. Flavor the potatoes with herbs and butter for a savory presentation or with a drizzle of maple syrup and chopped nuts for a sweeter version.
Each recipe makes 4 potatoes
Maple-glazed Hasselback sweet potatoes:
4 medium sweet potatoes, scrubbed
4 tablespoons (1⁄2 stick) unsalted butter (divided)
1 teaspoon ground cinnamon
1 ⁄4 cup maple syrup
1⁄4 cup coarsely chopped walnuts
Savory Hasselback sweet potatoes:
4 medium sweet potatoes, scrubbed
4 tablespoons unsalted butter (divided)
3 tablespoons chopped fresh thyme
2 garlic cloves, finely minced
1⁄4 cup grated Parmesan cheese
To slice the potatoes: Place two wooden chopsticks horizontally 2 inches apart on a cutting board. Place a sweet potato horizontally in between chopsticks. The potato edge should rest slightly on each chopstick. Use a sharp chef’s knife to carefully cut through potato, stopping when the knife touches the chopstick. Continue cutting into 1/8-inch intervals to create an accordion-effect. Place potato on a parchment- or foil-lined baking sheet pan. Continue with remaining potatoes.
For the savory Hasselback: Preheat oven to 425 degrees.
In a small saucepot, melt butter. Add garlic. Cook 2 minutes over medium heat, stirring occasionally. Add thyme.
Using a pastry brush, carefully separate the cut areas of the potato and brush with half of the garlic herb butter. Bake in preheated oven 35 to 40 minutes, until cooked through. Time will vary based on size of potato.
Brush remaining butter on potatoes. Sprinkle with cheese. Return to oven for 4 minutes.
For maple-glazed Hasselback potatoes: Preheat oven to 425 degrees. In a small saucepot, melt butter. Turn off heat. Add cinnamon and maple syrup.
Using a pastry brush, carefully separate the cut areas of the potato and brush with half of the maple butter. Bake 35 to 40 minutes, until cooked through. Time will vary based on size of potato.
Brush remaining butter on potatoes. Sprinkle with walnuts. Return to oven for 4 minutes.