Hasselback Sweet Potatoes Food

GARLICKY HASSELBACK SWEET POTATOES

Steps:

• Heat the oven to 425 degrees. Pour 1 tablespoon olive oil into a large cast-iron skillet, swirl it so it coats the whole pan, then put it in the oven while you cut the potatoes.
• Cut the potatoes in half lengthwise, place cut side down on a cutting board, then use a knife to make 1/8-inch slices on a slight bias from the top to the bottom of the potato half. Cut almost all of the way through the potato, stopping before you reach the bottom. (A serrated knife makes the job easier. You can also lay chopsticks down on either side of the potato to keep the knife from slipping through the potato.)
• Carefully remove the skillet from the oven and nestle the sweet potato halves inside in a single layer. Drizzle the top of each with 1/2 teaspoon olive oil, sprinkle with salt, then bake for 30 minutes.
• Meanwhile, add the butter to a small pot with 1 teaspoon salt. Grate the garlic into the pot with a microplane, then heat over low until the butter is melted.
• Take the sweet potatoes out of the oven and, keeping in mind that the pan is hot, use a fork or offset spatula to gently pry the slices apart so that there's more room between each one. Use a brush to generously coat the potatoes with garlic butter (the more you get inside the slices, the better). Reserve any excess.
• Bake for an additional 10 minutes. For extra crisp edges, broil potatoes for 2 to 4 minutes, until the ruffles are charred. Brush with reserved garlic butter, and serve.

MAPLE-BACON HASSELBACK SWEET POTATOES

Steps:

• Heat oven to 400°F. Spray 13x9-inch baking dish with cooking spray.
• Poke each sweet potato several times with fork. Place on microwavable plate. Microwave uncovered on High 5 minutes. Cool 5 minutes.
• Using serrated knife, cut sweet potatoes crosswise into 1/8-inch slices, leaving bottom 1/4 to 1/2 inch intact. Place sweet potatoes in baking dish. Brush potatoes with 1 tablespoon of the melted butter. Sprinkle with salt.
• Bake 50 to 65 minutes or until completely tender. Brush with remaining tablespoon melted butter. Brush sweet potatoes with maple syrup. Top with bacon and thyme.

HASSELBACK SWEET POTATO CASSEROLE

Steps:

• Heat oven to 375°F. In large bowl, stir together 3 tablespoons melted butter, the brown sugar, vinegar, shallot, salt and pepper. Add potato slices to butter mixture; toss to thoroughly coat slices.
• Pick up potatoes by the handful, and place slices one on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes, and arranging them side-by-side in dish to form rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
• Bake 1 hour. In small bowl, mix bread crumbs, 1 tablespoon melted butter and the thyme. Sprinkle casserole with bread crumb mixture. Bake 12 to 17 minutes or until potatoes are fork-tender and bread crumb mixture is golden brown. Garnish with parsley. Let stand 10 minutes before serving.

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 425°. Cut thin slices lengthwise from bottoms of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at bottom. Arrange the sweet potatoes in a greased 13x9-in. baking pan., In a small bowl, whisk together butter, brown sugar, orange juice and orange zest. Spoon half the butter mixture evenly over the sweet potatoes; sprinkle with salt and pepper. Combine cream cheese, dates and sage; spread between potato slices., Bake, covered, until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover; spoon the remaining butter mixture over potatoes and top with pecans. Return to oven and bake until potatoes are completely tender and topping is golden brown, 25-30 minutes longer. If desired, serve with additional chopped sage.

SKILLET HASSELBACK SWEET POTATOES

Steps:

• Preheat oven to 425°. Cut thin slices lengthwise from bottom of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at the bottom. Arrange sweet potatoes in a 12-in. cast-iron or other ovenproof skillet., Stir together next 5 ingredients. Spoon half the butter mixture evenly over sweet potatoes. Bake 35 minutes. , Meanwhile, add herbs to remaining butter mixture. Toss bread crumbs with Parmesan. Remove skillet from oven. Spoon remaining butter mixture over potatoes; top with bread crumb mixture. Return to oven until potatoes are tender and topping is golden brown, 10-12 minutes. If desired, top with toasted nuts.

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:

• Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Shave a thin sliver from one side of each potato to give it a flat surface to stand on while you slice it. Make thin slices into the potato about 1/16-inch thick, stopping before you cut all the way through. (Placing a chopstick on either side of the potato while you slice it can help stop the blade before it cuts all the way through.) Put each potato on a separate sheet of foil. Shape the foil around the potatoes to wrap them, but leave the tops open and exposed. Put the potatoes on a rimmed baking sheet.
• Melt the butter in a small skillet over medium-high heat, swirling occasionally, until browned and nutty, 2 to 3 minutes. Stir in the brown sugar, vanilla, cinnamon and salt. Drizzle the butter mixture over the potatoes and pinch the foil together on top to seal the potato inside. Bake for 45 minutes, then let cool for a few moments. Remove the potatoes from the foil, put them on a serving platter and drizzle with the sauce leftover in each foil packet. Sprinkle with the pecans before serving.

SAVORY HASSELBACK SWEET POTATOES WITH BACON

Steps:

• Heat oven to 425ºF.
• Cut thin lengthwise slice off bottom of each potato; discard. Place 2 wooden spoons on opposite long sides of 1 potato on cutting board. Cut potato crosswise into 1/8-inch-thick slices, stopping when knife hits spoons. Repeat with remaining potatoes.
• Wrap sweet potatoes in damp paper towels. Microwave on HIGH 6 to 7 min. or until almost tender.
• Meanwhile, combine dressing, garlic and thyme. Place potatoes in foil-lined 13x9-inch pan; brush evenly with 3 Tbsp. dressing mixture, getting in between slices. Bake 15 min. or until potatoes are tender. Remove from oven. Heat broiler.
• Insert 1/4 tsp. crumbled bacon between potato slices. Combine nuts and cheese; sprinkle over potatoes. Drizzle with remaining dressing mixture.
• Broil, 4 inches from heat, 2 to 3 min. or until topping is lightly browned.

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 WITH BROWN SUGAR

Steps:

• Preheat oven to 425°F.
• Wash potatoes, scrub, and dry thoroughly.
• Place two chopsticks on a cutting board and place one sweet potato in between them, with the long-axis of the potato running parallel to the chopsticks.
• Using a sharp knife, make cuts approximately ⅛-¼-inch apart starting at least ½-inch from the end of the sweet potato. Stop cutting when your knife hits the chopsticks so the bottom is still connected.
• Repeat this until the entire potato is sliced thinly. Do this with the other 5 potatoes.
• Place potatoes on a parchment paper-lined baking sheet.
• Whisk together oil, butter, salt, sugar, and cinnamon in a medium-sized bowl. Use a pastry brush and brush half of the mixture over all of the potatoes. Spread apart the slices using your fingers or a fork to ensure the sauce gets in-between the pieces.
• Cover the baking sheet with a piece of aluminum foil and bake in oven for 25 minutes. Brush remaining sauce over the potatoes and return to oven, uncovered, for an additional 20-25 minutes.
• Once potatoes are cooked through, sprinkle on chopped pecans and reduce oven temperature to 375 °F. Return potatoes to oven for 5-10 minutes, or until pecans are lightly toasted.
• Serve potatoes with additional sugar and cinnamon, if desired, and serve immediately. Enjoy!

HASSELBACK SWEET POTATO WITH PECAN STREUSEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
• Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
• Bake in the preheated oven until tender, 45 to 60 minutes.
• Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
• Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.

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

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.

HASSELBACK SWEET POTATOES

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F.
• Line a baking dish or rimmed baking sheet with foil and then brush the foil with olive oil or butter.
• Scrub the sweet potatoes. Leave the peels on or peel them. If the potato is very round and rolls easily, cut a small slice off the bottom so it will be stable and won't roll as you make the cuts.
• Place the sweet potato on a cutting board and put a wooden spoon against each long side so the potato is surrounded by the spoon handles. This will make it much easier to make the slices without cutting through. Or use a pair of chopsticks (thick ends). With a large, sharp knife, carefully cut the potatoes, making the slices about 1/8 to 1/4-inch apart. Make sure to cut straight down, and keep the potato within the spoon handles. Repeat with the remaining potatoes.
• Arrange the sweet potatoes in the prepared baking pan and brush with about half of the melted butter. Sprinkle them lightly with kosher salt and freshly ground black pepper.
• Bake the sweet potatoes for 10 minutes. Brush the sweet potatoes with more butter and then continue baking-brushing and basting every 10 minutes-for about 50 to 60 minutes or until they are tender.
• While the sweet potatoes are baking, toast the walnuts. Spread the nuts out in a dry skillet and place it over medium heat. Cook until the nuts are lightly toasted and aromatic, stirring constantly. Remove to a plate to stop the cooking process.
• Remove the sweet potatoes from the oven and drizzle them with some maple syrup and then sprinkle with the toasted nuts. Make sure to get some between the slices.
• Return the sweet potatoes to the oven and bake for about 5 minutes longer.
• Serve immediately.

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.