|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 7g||25%|
|Total Sugars 15g|
|Vitamin C 35mg||177%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hasselback potatoes are an attractive and delicious way to serve both white and sweet potatoes. They were created in 1953 by Swedish chef-in-training Leif Elisson at a restaurant called Hasselbacken (hence the name). The potatoes are thinly sliced, but not quite through, leaving the potato intact. They are then basted with butter or another fat throughout the baking process, giving them a crispy exterior and soft, creamy center.
This version uses sweet potatoes, making them even more versatile since they can be made sweet as well as savory and spicy. For the Hasselback technique, choose sweet potatoes that are fairly even in shape with undamaged skins; the potatoes can be peeled or left unpeeled. The toasted nuts and maple syrup in this recipe are a classic combination, but feel free to add some cinnamon or use honey instead of the maple syrup. Hasselback sweet potatoes are great as part of a meatless meal or alongside roasted chicken, turkey, or beef.
4 large sweet potatoes
6 tablespoons melted unsalted butter, divided
1/4 teaspoon salt and freshly ground black pepper
1/2 cup coarsely chopped walnuts
Maple syrup, to taste
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.