Featured Recipe: Hasselback Sweetpotatoes
Have you ever had hasselback potatoes? I haven’t, but I’ve seen them all over the internet and am dying to try one. These beautiful and intricate potatoes, also referred to as “accordion potatoes”, were named after the Stockholm restaurant that first created them, Restaurant Hasselbacken. The technique for getting this beautiful look is consistent throughout all recipes, but toppings can vary. This recipe for savory sweetpotatoes comes from the Food Network Kitchen but you can also use ingredients like maple and cinnamon for the sweet version on Jason and Shawnda’s blog.
Ingredients
- 4 medium sweetpotatoes
- 1 tablespoon unsalted butter, melted
- 1 teaspoon olive oil
- 1 teaspoon finely chopped fresh thyme leaves
- 1 garlic clove, finely grated on a microplane
- Kosher salt and freshly ground black pepper
- 1/3 cup nonfat Greek-style yogurt
- 1 scallion, white and green parts chopped
Directions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
- Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.*
- Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
- Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
- Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
*In order to make each slice the same, postion the sweetpotato between a set of chopsticks. When when you cut down, the chopsticks will prevent you from cutting all the way down.