Hasselback Sweet Potatoes 4 Ways Recipe By Tasty

LOADED HASSELBACK POTATO RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Lay 2 chopsticks about 2-3 inches apart on a cutting board.
• Place a potato lengthwise between the chopsticks, making sure the potato touches the cutting board.
• Make ¼-inch slices across the potato, making sure you do not cut through the bottom of the potato. The chopsticks will help serve as a bumper of sorts to prevent this from happening. Repeat with the second potato.
• Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes.
• Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up. To have a better separation between the slices, pull the slices apart before they are baked.
• Remove the potatoes and lower the oven heat to 350°F (180°C).
• Place a square of cheddar cheese in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted and starting to bubble.
• Garnish each potato with a dollop of sour cream, bacon, and green onions.
• Serve and enjoy!

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.