Hasselback Yams Food

HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
• Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 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 YAMS

Steps:

• Preheat the oven to 400˚F. Line a shallow baking pan with parchment paper. With a sharp knife, make a series of widthwise slices into the top of each yam, spacing them about 1/8" to 1/4" apart, and slicing about three quarters the way through. Set the yams, cut side up, in the baking pan. Bake, uncovered, 30 minutes. When the yams have baked 30 minutes, remove from the oven. Run the back of a fork across the tops of the yams, and using light pressure, fan the slices, slightly separate them from one another. Combine the butter, oil, sage, garlic, syrup and juice in a small bowl. Brush half this mixture on top of the yams and in between the slices. Season the yams with salt and pepper. Bake the yams 15 minutes more. Brush the top of the yams with the remaining butter mixture, and then bake 15 minutes more, or until tender. Set yams on a serving platter, brush with the liquid left in the pan, and then serve. Recipe Options: Instead of fresh sage, use 2 tsp. of dried sage leaves in this recipe. Instead of maple syrup, use an equal amount of honey.

HASSELBACK CANDIED YAMS

Steps:

• Preheat oven to 400 degrees F. Butter a 9"x 9" baking dish and set aside.
• Slice each yam into thin slices, stopping about 3/4 of the way through. Place each one onto a foil lined baking sheet.
• Combine butter, salt, spices, and lemon zest. Spread butter mixture over the yams. Cover with foil and bake in preheated oven for 40 minutes. Uncover and baste the yams. Return to oven and continue cooking another 15 minutes.
• Top with marshmallows and pecans, pushing some between the slices. Place under the broiler until marshmallows are golden.
• Serve hot.