Hasselback Sweet Potatoes
An unexpected side dish or dessert, hasselback sweet potatoes use a fun method: thinly sliced, but left joined at the bottom and baked to crispy perfection. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 6 servings
Calories: 429kcal
Equipment
- Chef's Knife
- Baking Sheet
Ingredients
- 6 large sweet potatoes*
- 6 tbsp lard* or olive oil, butter, or fat of choice
- salt + pepper to taste
Optional Toppings
- maple syrup*
- butter or dairy-free butter spread
- brown sugar
Instructions
- Preheat oven to 425.
- Scrub, rinse, and dry potatoes. Skins on highly recommended.
- Cut slits about ¼ to ⅛ inch apart, as consistently as possible. You can rest the potato between wooden spoons, pencils, etc as a way to stop it from moving and also as a guide so you don’t slice all the way through the potato.
- Place potatoes on baking sheet, or roasting pan. Brush the potato with half of your chosen fat. (Melt the fat if necessary)
- Season with salt and pepper if you're going a savory route. For a dessert, try cinnamon, in place of (or in addition to) the pepper.
- Bake for 30 minutes on the middle rack. Remove from oven and top with remaining fat. Rotate the pan and return to oven for 30 - 40 more minutes until you get crispy edges.
- Top (bake for additional 5 minutes if desired with toppings on), and serve warm.
Notes
Nutritional Data includes all topping options.
Nutrition
Calories: 429kcal | Carbohydrates: 72g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 196mg | Potassium: 1155mg | Fiber: 10g | Sugar: 17g | Vitamin A: 48265IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 2mg