Active time: 20 minutes Total time: 1 hour and 20 minutes
Sweet, savory and totally addictive, these buttery sweet potatoes have all of the flavors you love in sweet potato casserole but with a fraction of the calories and effort. To “hasselback” your potatoes with ease, line up two wooden chopsticks, one along each side of the potato. Slice down with your knife — the chopsticks serve as a guardrail and stop your blade from cutting completely through the potato.
Hasselback Sweet Potatoes With Salted Maple Butter
- 4 medium sweet potatoes
- 1/4 cup (55g) unsalted butter
- 2 tablespoons pure maple syrup
- 1/2 teaspoon kosher salt
- Flaky sea salt and freshly ground black pepper, to taste
- Thin slices of unsalted butter
- Warm maple syrup
- Chopped toasted pecans
Preheat the oven to 425°F (220ºC) and line a rimmed baking sheet with aluminum foil.
Using a sharp knife, slice each potato crosswise at 1/4-inch intervals, only 2/3 of the way through. Be careful not to slice completely through the potatoes. Transfer to the prepared baking sheet.
In a small saucepan, melt the butter over low heat. Stir in the maple syrup and kosher salt. Brush the maple butter all over the sweet potatoes, being sure to get in between the slices. Sprinkle the potatoes with flaky sea salt and cracked black pepper. Bake the potatoes for about 1 hour or until the outside is crisp and the inside is tender.
Transfer to a platter, top with more butter and drizzle with more maple syrup, if desired. Garnish with chopped pecans and serve right away.
Serves: 4 | Serving Size: 1 potato
Nutrition (per serving): Calories: 241; Total Fat: 12g; Saturated Fat: 7g; Monounsaturated Fat: 3g; Cholesterol: 31mg; Sodium: 307mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 20g; Protein: 5g