Hasselback Sweet Potatoes
An unexpected side dish or dessert. 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.
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: 429kcalCarbohydrates: 72gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 15mgSodium: 196mgPotassium: 1155mgFiber: 10gSugar: 17gVitamin A: 48265IUVitamin C: 8mgCalcium: 107mgIron: 2mg
