Skillet Hasselback Sweet Potatoes Food

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.

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.

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

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.

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

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.

SKILLET SWEET POTATOES

Steps:

• Heat oil over medium heat in a nonstick skillet.
• Cook onions, stirring occasionally, until softened and golden (about 5 minutes).
• Add sweet potatoes and stock to skillet; cover tightly; simmer, stirring every 5 minutes, for about 15 minutes or until tender.
• Season with salt & pepper to taste.