Sweet potatoes are synonymous with the Holidays. Canada celebrates Thanksgiving early in October while the USA celebrates their day of thanks closer to the end of November.
This is one of my favourite ways to prepare sweet potatoes. The Hasselback is a Swedish recipe originally created using regular potatoes and then adapted to sweet potatoes.
I chose a savory recipe because I traditionally bake a ham and glaze it with a sweet honey mustard sauce. The savory balances the dish nicely.
You will need:
3 medium sweet potatoes
1 Tbsp olive oil
salt and pepper
2 Tbsp olive oil
1 tsp thyme
2 Tbsp grated Parmesan cheese
Preheat oven to 425 degrees F
Wash and scrub the potatoes.Since most sweet potatoes have wonky shapes, it’s a good idea to flatten the bottoms by cutting away the curves. Cut the pointed ends off too.
Position 2 chopsticks, one on either side of the potato, to make the vertical cuts. This is so the knife doesn’t cut right through. Make sure the knife is sharp.
Brush them with the olive oil, season with salt and pepper and put the potatoes in a roasting pan and into the oven for 40 minutes.
Remove from oven, carefully fan out the sections of potato, brush with a little more olive oil and sprinkle with thyme and grated Parmesan cheese. Return to the oven for another 10-15 minutes until the cheese is melted.