Sweet potatoes are a delicious, nutritious vegetable, and are something many of us eat at least once a week. If you’re getting sick of your boring old method of cooking sweet potatoes, you’re in for a real treat. This recipe from Food52 will totally change the way you think about sweet potatoes.
Hasselback potatoes involve cutting a bunch of slices into a potato and stuffing the slits with a whole bunch of yummy ingredients. This recipe is the perfect combination of sweet and savory, and it’s a recipe the whole family will love.
This recipe would be perfect for a holiday dinner. It just has that comfort food feel!
Ingredients
- 2 Sweet Potatoes
- 2 tablespoons Earth Balance Butter Substitute
- 2 tablespoons Unsweetened Applesauce
- 2 tablespoons Maple Syrup (the real stuff)
- 1/4 cup Chopped Pecans
- 1/4 cup Dried Cranberries
- 1/4 cup Peeled and Finely Diced Apple
- 1/2 teaspoon Cinnamon
- 1 pinch Salt
- 1 splash Olive Oil
Directions
- Preheat oven to 400
- Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato.
- Lay wooden chop sticks on each side of the potato and slice as thinly as you can.
- Rub them with a little olive oil.
- Oil a baking dish or line it with parchment paper.
- In a small bowl, mix together the rest of the ingredients.
- Carefully try to push some of the stuffing mixture between the slices.
- Pile the remaining stuffing on top of each potato.
- Drizzle any remaining liquid over the potatoes.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake for another 10 – 15 minutes, being careful not to burn the topping.
- Allow to cool for 5 minutes before serving.
