Hasselback Sweet Taters With Salted Walnut Butter

 

Recipe of the Day: Hasselback Sweet Potatoes | Food Network

Video taken from the channel: Food Network


 

Hasselback Sweet Potatoes

Video taken from the channel: Evolving Table


 

Hasselback Sweet Potatoes | Food Network

Video taken from the channel: Food Network


 

Hasselback Maple Pecan Sweet Potatoes

Video taken from the channel: TipHero


 

Maple Pecan Hasselback Sweet Potatoes // Presented by LG USA

Video taken from the channel: Tasty


 

Maple Pecan Hasselback Sweet Potatoes (Vegan)

Video taken from the channel: Chef Ani


 

Hasselback Maple Pecan Sweet Potatoes

Video taken from the channel: Team Bequette


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. Using serrated knife, cut sweet potatoes crosswise into 1/8-inch slices, leaving bottom 1/4 to 1/2 inch intact.

Place sweet potatoes in baking dish. Brush potatoes with 1 tablespoon. Sweet Potatoes 8 sweet potatoes. Extra-virgin olive oil, for drizzling. kosher salt. Freshly ground black pepper.

Topping 6 tablespoons extra-virgin olive oil. 1/2 cup light brown sugar, firmly packed. Melt the butter in a small saucepan over low heat, add the syrup and chipotle and season with salt. Keep warm. 5. Place the potatoes on the prepared baking sheet and roast in the oven for 45.

Bake the potatoes 45-60 minutes or until tender. Test for doneness near the base of the potato with a fork. Remove from oven; gently fan the slices with a fork and top with the Maple Cinnamon Butter (about 2 tablespoons per large potato), allowing it to melt into the slices.

Sprinkle with chopped pecans, if desired. Hasselback potatoes are thinly sliced, but not quite through, leaving the potato intact. They are basted with butter or another fat throughout the baking process, giving them a crispy exterior and soft, creamy center. This version uses sweet potatoes, making them even more versatile. They can be made simple and savory or sweet and spicy.

Brush the sweet potatoes with the vegetable oil. Place in a small baking dish and season with salt and pepper to taste. Bake the sweet potatoes for about 30 to 40 minutes, or until soft. In a small bowl, combine the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt.

Bake the sweet potatoes for 30 to 40 minutes, or until soft. Remove the sweet potatoes from the oven, and increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius). In a small bowl, combine the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt. Arrange sweet potatoes in a greased 13x9-in. baking pan.

In a small bowl, whisk together butter, brown sugar, orange juice and orange zest. Spoon half the butter mixture evenly over sweet potatoes; sprinkle with salt and pepper. Combine cream cheese, dates and sage; spread between potato.

Simple mashed sweet potatoes flavored with maple syrup and butter.

List of related literature:

If you can find them, Beauregard, Garnet, or Jewel sweet potatoes have the best texture for this recipe.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

To the pan with the sweet potatoes, add ¼ cup of the almond milk, the butter, salt, and cinnamon.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Reduce heat to low; cover In large bowl, combine yeast, sugar, salt, and 1/2 cups and simmer 15 minutes, or until potatoes are fork-tender.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

GLAZED SWEET POTATOES—No. 1—Put two rounding tablespoons of butter and one of sugar into a casserole and set on the back of the range to heat slowly.

“Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef” by Rufus Estes
from Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef
by Rufus Estes
Dover Publications, 2012

To sweet potatoes in saucepot, add milk, remaining 4 tablespoons butter, and salt.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

After gently simmering the potatoes in seasoned water we mashed them with butter, a little heavy cream, and a mere 1½ teaspoons sugar, just enough to accentuate their natural sweetness.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Add the potatoes, scallions, salt, and pepper and sauté, stirring occasionally, for about 2 minutes, until the potatoes are well mixed with the seasonings.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Stir together sweet potato and buttermilk; add to dry ingredients, stirring just until moistened.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

ROASTED SWEET POTATOES WITH MAPLE­THYME GLAZE Whisk ¼ cup maple syrup, 2 tablespoons melted unsalted butter, and 2 teaspoons minced fresh thyme together in small bowl.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

This recipe produces a firmer finished product with much more flavor — a definite improvement over store-bought sweet potatoes from a can.

“Canning and Preserving For Dummies” by Amelia Jeanroy, Karen Ward
from Canning and Preserving For Dummies
by Amelia Jeanroy, Karen Ward
Wiley, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

3 comments

Your email address will not be published. Required fields are marked *

  • Ooh! I love sweet potatoes. I can never get hasselback potatoes right. seems they’re always raw in the center. And i’m in the lower end of New England so we don’t receive as much maple syrup as everyone else. We do get plenty of Agave nectar and honey, somehow it’s not the same…

    Anyways I love this concept with the Sweet Potatoes and maple syrup. Seems worthy of “Fair Food” status. Which is an excellent segway for me to share about going to the Big E this past weekend. It was fun and I always keep my eyes peeled for logic-defying foods. They had a Cheesesteak stuffed eggroll, a cheeseburger soup breadbowl, and apple pie topped with cheddar. None of it was vegan. I instead settled for some Vegan Pesto Crepes, hummus and pita chips, and frozen lemonades. Much better than last year’s visit when I was dieting and only had an apple cider.
    Well thanks for the video and take care.

  • Ads again, huh? No wonder people are leaving. Oh well, i’m off to Bon Appetite and poking my head in when Rie does something new because seeing this, doesn’t make it worthwhile.

  • Oh, It’s the first time I’ve watched the video and the sound is real❗️your sound make me comfortable☺️ I’ll come see you often�� Thank you video��