Cinnamon Almond Hasselback Sweet Potatoes

 Hasselback sweet potatoes. Minimum fuss. Maximum impressiveness.

Sweet Potatoes - Hasselback Style

Sweet Potatoes – Hasselback Style

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.

Check out these other genius Hasselbacks:

Scalloped Haselbacks, Chez Us
Hasselback Sweet Potatoes with Crispy Garlic, Everyday Maven
Buffalo Hasselback Potatoes, Gimme Some Oven
Yukon Gold Hasselback Potatoes, Sophistimom

Comments

  1. Kathy says

    This recipe looks real yummy, and my family loves sweet potatoes whenever they can get them. My concern tho…. how does one slice the potato evenly? Chopping / slicing sweet potatoes can be a bit trying at times.

  2. Kathy says

    These look really good, and , my family love anything with sweet potatoes. My only concern is this… These little gems can be a real pain to slice or chop. How would one go about slicing them like that in the picture?

    • says

      Kathy – It really does work like a charm – just lay a spoon/chopstick right next to the potato on each side -so you need 2 spoons.chopsticks total. The, cut down through the potato and the knife will hit the spoon/chopstick and not go all the way through the potato. Really easy!

  3. Janie Hagmann says

    Recipe sounds wonderful—going to try tonight. But, am confused, why — Set a wooden spoon or a chop stick next to each potato?

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