Just when I thought there couldn't possibly be another way for me to enjoy sweet potatoes, I Hasselback'd them and now my orange crush shows no indication of slowing down.
Hasselback potatoes are named after a restaurant in Sweden. Presumably, slicing potatoes thin and roasting them up was invented there. They're also called accordion potatoes, for obvious reasons. It makes potatoes crispy on the outside and creamy on the inside. And, could there be anything more fun to serve at a dinner party? It's a great way to snazz up a plain old baked potato for entertaining.
A simple Google search proves I'm not the first one to try the method on a sweet potato. Oh well - I don't mind that I'm not the most original cook in the world. As long as something tasty ends up on the plate, I'm happy. These potatoes are very simple (especially if you have a sharp knife), impressive to serve to company, and taste great.
Hasselback Sweet Potatoes
1 sweet potato per person
olive oil, salt, and pepper
Preheat your oven to 425 degrees.
Using a very sharp knife, slice 3/4 of the way through the potatoes as thinly as possible. It's OK if you accidentally cut all the way through (I did). Cover with olive oil and a generous amount of salt and pepper.
Roast 35-40 minutes or until crispy on the outside and cooked all the way through.
ONE YEAR AGO: Cheesy Stuffed Squash
TWO YEARS AGO: Thanksgiving Wild Rice Salad