Delicious Sweet Potatoes Recipe

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Delicious Sweet Potatoes Recipe

Made with tender sweet potatoes, buttery maple glaze, and toasted nuts, Hassel back Sweet Potatoes deliver show-stopping results with minimal effort.

Sweet potatoes are always a favorite of mine. I eat them all year long, but I especially love them around the holidays. Not only are they delicious on their own, but they are high in fiber, and offer your body some great vitamins and minerals.

While there are a million delicious ways that you can prepare sweet potatoes (Hello, did someone say Sweet Potato Fries???), these Hassel back Sweet Potatoes are a show stopper around the holidays. They are shockingly easy to make and will wow your guests. They should absolutely be on your Thanksgiving and Christmas tables.

Hassel back Sweet Potatoes look like you slaved over them, but truly they are an easy delectable side dish that will leave your guests in awe.

Made with tender sweet potatoes, buttery maple glaze, and toasted nuts, Hassel back Sweet Potatoes deliver show-stopping results with minimal effort.

Prep Time: 5minutes 

Cook Time: 1hour

Total Time: 1hour 5minutes

Servings: 4

INGREDIENTS FOR Delicious Sweet Potatoes Recipe:

  • 4 medium sweet potatoes scrubbed
  • 2 tablespoons unsalted butter or coconut oil
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped walnuts or pecans

INSTRUCTIONS FOR Delicious Sweet Potatoes Recipe:

  1. Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  2. Scrub the sweet potatoes and let them dry.
  3. Melt the butter or coconut oil in a small heat-safe bowl in the microwave. Add maple syrup, cinnamon, nutmeg, salt, and pepper and mix together until well combined.
  4. Place the cleaned sweet potato in between two wooden dowels or handles. Thinly slice the potatoes across the top to the sweet potato, being sure to leave at least ½ inch of the potato intact at the bottom. Use the dowels or wooden spoon handles to prevent slicing through the sweet potato fully.
  5. Gently fan the slices of the sweet potato out and then use a pastry brush to brush a bit of the glaze over the sweet potato getting in between each slice. Bake the sweet potatoes for 35 minutes.
  6. Remove the sweet potatoes from the oven and use a fork to gently fan out the slices of the sweet potato. Generously brush the remaining glaze over the sweet potatoes, being sure to really allow the glaze to drip down the slices. Sprinkle with chopped nuts if using.
  7. Return to the oven and bake for an additional 20-25 minutes, or until potatoes are fork-tender.
  8. Allow the sweet potatoes to cool for 5 minutes and then serve.

NOTES:

Leftovers: Store leftover baked sweet potatoes in the refrigerator for up to 3 days in an airtight container.

Dairy-Free: Use coconut oil in place of the melted butter to keep these Hasselback Sweet Potatoes dairy-free and vegan-friendly.

Spice it Up: Add ¼ teaspoon of cayenne pepper or ½ teaspoon of smoked paprika if desired.

Cinnamon Sugar: Brush the sliced sweet potatoes with melted butter and then sprinkle with cinnamon sugar and bake as directed.

Garlic Herb: Swap out the sweet maple glaze for a savory buttery glaze. To do so, combine ¼ cup melted butter with 1 clove of crushed garlic and ½ tablespoon of finely chopped rosemary. Glaze and bake as directed.

NUTRITIONAL INFO:

Calories: 233kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Sodium: 653mg | Potassium: 482mg | Fiber: 4g | Sugar: 11g | Vitamin A: 18445IU | Vitamin C: 3.1mg | Calcium: 55mg | Iron: 0.9mg

 

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