Cinnamon Almond Hasselback Sweet Potatoes
Hasselback sweet potatoes for your holiday table. Minimum fuss. Maximum impressiveness.
Hasselback style of cooking potatoes is genius – you get the perfect blend of crispy edges and creamy potato goodness. Kudos to the Swedes for creating this genius recipe!
Hasselback potatoes are really simple to make – just slice, brush with butter and bake in a hot oven.
I decided to attempt a version with yams – just upping this recipe to make it a little more festive for the holidays. And, I am happy to report success! Sweet potatoes work perfectly in this version. And the bonus is that they take only a few minutes of prep and then you shove them in the oven and ignore them while you get the rest of the holiday meal together. I love the almond flavor in this recipe with the almond extract added – and the almond slices help with the “fan” effect.
There is really only one tricky part to this recipe: getting the “accordian” or fan effect to these potatoes – so I solved this by inserting a sliced almond into each cut – separating the slices and holding them apart while baking. I also used coconut oil spiked with a little cinnamon instead of butter – with very tasty results.
Highly, highly recommend this as a side dish for your holiday table – Minimum fuss. Maximum impressiveness.
– posted by Donna
HASSELBACK SWEET POTATOES
4 medium sized sweet potatoes or yams
4 tablespoons coconut oil
1 teaspoon salt
1 teaspoon almond extract
2 teaspoons cinnamon
6 ounces sliced almonds
Preheat oven to 425 degrees.
Peel sweet potatoes and place on a flat surface. Set a wooden spoon or a chop stick next to each side of the potato. This will keep your knife from cutting all the way through the potato, so that the bottom of the potato stays intact. Cut in 1/4 inch thick slices – almost to the bottom of sweet potato, leaving the bottom of the sweet potato intact, and fanning out on top. Place sweet potatoes on a baking sheet.
Mix the coconut oil with the salt, almond extract and cinnamon. Brush coconut oil generously over tops of sweet potatoes, making sure oil seeps down into the slices.
Place one almond slice between every slice of the sweet potatoes, ensuring that the slices will stay open during baking.
Bake sweet potatoes for 40 to 50 minutes, until softened to your liking and browned on top.
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