Chipotle Hasselback Sweet Potatoes Food

HASSELBACK SWEET POTATOES CASSEROLE WITH CHIPOTLE

Steps:

• In a food processor jar, add chipotle, olive oil, lemon juice, maple syrup, tomato paste, garlic cloves, salt and black pepper. Pulse until smooth and everything is fine pureed. Transfer half into a small bowl and remaining into a wide large prep bowl and set aside.
• Wash and peel Sweet Potatoes. Using a mandilion slicer or food processor slicer attachment, slice all sweet potatoes to 1/8 of an inch thick slices.
• Position an Oven Rack in the middle. Set oven to preheat at 425 degrees Fahrenheit. In a small microwave safe bowl, add butter, minced garlic clove (optional), and 1 tbsp from the reserved chipotle dressing. Heat for 30 seconds at time or until just melted. Set aside.
• Transfer half of sweet potato slices into large bowl with half of dressing. Massage slices with dressing gently to evenly coat all potatoes in dressing. Stack 10 slices of sweet potatoes at a time in hand and then transfer to baking dish. Arrange in circular pattern. Repeat until all dressed sweet potatoes slices are transferred to baking dish. Repeat this step with remaining half of sweet potatoes and reserved dressing.
• Cover baking dish with aluminum foil and set to bake for 1 hour and 40 minutes.
• While sweet potatoes bake, heat a dry skillet. Add pine nuts and toast for 1 minute or until slightly golden. (don't leave any longer on heat as pine-nuts tend to burn quickly.) Set aside. In a food processor jar, add toasted pine nuts and herbs. Pulse until fine chopped.
• At 1 hour mark, carefully take the casserole out of the oven. Baste with one coat of garlic-butter mixture. To prevent overbrowning, cover the edges of pie dish with foil. Return to the oven. Repeat basting with garlic-butter once more after 15 minutes. Bake until most sweet potatoes are golden on top (slightly caramelizing). Take out, let cool for 10 minutes before serving.
• Garnish casserole with chopped nuts-herb mixture. Serve and enjoy!

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place a potato between the handles of 2 wooden spoons or chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoons or chopsticks will prevent you slicing all the way through. Repeat with the remaining potatoes.
• Mix together the butter, brown sugar and cinnamon with a pinch of salt and pepper in a small bowl.
• Place the sweet potatoes on a baking sheet. Using a spatula, spread the butter mixture all over the potatoes. Bake until tender and golden, 40 to 45 minutes. Transfer to a platter and garnish with the sage and rosemary.

CHIPOTLE HASSELBACK SWEET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Slice the potatoes to about three-quarters of the way through at 1cm intervals. Brush with ½ tbsp of the olive oil, place on a baking tray and bake for 35-40 mins. Meanwhile, mix together the remaining oil, the chipotle, lime zest and juice.
• Remove the potatoes from the oven and brush all over, and down into the slits, with the chipotle mixture. Return to the oven for another 15-20 mins or until cooked through. Scatter with the coriander leaves just before serving.

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
• Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
• Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
• Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
• Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams

HASSELBACK SWEET POTATOES 4 WAYS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Make a series of slices across the sweet potatoes from tip to tip about ¼ inch (6 mm) thick.
• Transfer to a greased baking dish. Brush potatoes with olive oil. Season with salt and pepper.
• Bake for 1 hour, or until sweet potatoes are soft.
• Dress one potato with maple syrup, pecans, rosemary, and cinnamon.
• To one of the remaining potatoes, place thin slices of cheddar in between the potato slices and sprinkle with bacon.
• To one of the remaining potatoes, dress with garlic, thyme, parsley, and Parmesan.
• Place potatoes back in the oven for 10 minutes, or until cheese is melted.
• While potatoes are cooking, combine yogurt, chipotle, lime, water, garlic, and salt into a small bowl. Set aside.
• Dress the last potato with avocado slices and the chipotle aioli.
• Garnish the potatoes to your liking.
• Enjoy!

HASSELBACK SWEET POTATOES WITH CHIPOTLE CREAM

Steps:

• Preheat oven to 400°.
• Scrub potatoes. Cut most of the way through each potato at 1/8-inch intervals so that potatoes look like an accordion. Brush potatoes with oil, getting oil between slices as much as possible. Place potatoes on a baking sheet. Bake at 400° for 1 to 1 1/2 hours or until tender. Sprinkle potatoes evenly with salt.
• Combine crema and adobo sauce; drizzle evenly over potatoes. Sprinkle with cilantro.

SMOKED CHILE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Whisk together cream and chipotle puree until smooth.
• In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
• Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

CHIPOTLE SWEET POTATOES

Steps:

• Place sweet potatoes in two greased 15x10x1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. , Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl., In a small bowl, whisk remaining vinaigrette with the cilantro, honey and peppers. Pour over potatoes and gently stir to coat.