Hasselback Sweet Potatoes
Hasselback sweet potatoes make for a beautifully presented holiday side dish! Try these this year instead of your classic sweet potato casserole, and wow the family with something different!
Servings: 8 people (½ sweet potato per person)
Ingredients
- 4 large sweet potatoes, roughly even in shape and size
- 3 tablespoon honey
- 2 tablespoon salted butter
- 1 ½ tablespoon fresh thyme or 1 ½ teaspoon dry
- 1 ½ teaspoon cinnamon
- ¾ teaspoon salt
- ¼ c chopped pecans
Instructions
- Preheat your oven to 425F.
- Place a sweet potato, flattest side down, on a cutting board between two (disposable) chopsticks. Make a series of cuts, roughly ⅛ inch apart, cutting ¾ of the way through the potato. (The chopsticks will act as a buffer to stop your knife if you accidentally cut a bit too far.) Carefully transfer the cut potato to an aluminum foil lined baking sheet. Repeat with the remaining potatoes.
- In a small saucepan, melt the honey and butter together until smooth and runny. Add the thyme, cinnamon, and salt. Mix well.
- Brush roughly half of the honey glaze over the sweet potatoes, getting into the cuts, the best you can.
- Place the potatoes into the oven and bake for 30 minutes.
- After 30 minutes, remove the potatoes from the oven and gently fan out the slices with a fork. Brush the potatoes with the remaining glaze.
- Return the potatoes to the oven to bake for an additional 20-25 minutes, until the potatoes are tender.
- Top the sweet potatoes with chopped pecans before serving.