Question time! Did you grow up eating sweet potatoes?
I didn’t. Or if I did, the memory is beyond me. Sorry mom!
Either way, I’m certainly making up for lost time: I eat sweet potatoes almost daily, and I don’t see an end in sight to this spud love. Plus, they’re miracle food for skin and hair – beauty bonus!
My go recipe for sweet potato fries is from Kate, and they’re absolutely delicious. But I was in the mood to experiment yesterday, and this little hasselback sweet potato adventure turned out to be a nice change.
Hasselback potatoes feel fancy, and they’re mega easy. Easy fanciness is a beautiful thing!
Thin, deep slices in the potato look pretty, and bake up into fabulous little discs of crunchy heaven. Butter and olive oil assist our potatoes on their way to crisp city, and a touch of chili powder keeps our flavor in check.
Hot out of the oven, these potatoes are already an amazing thing; but a chili maple glaze poured on top really takes it over the edge!
Spicy, sweet, and totally good for your body – get it!
Hasselback Sweet Potatoes with Maple-Chili Glaze
Yields 2 servings, double as needed
2 large sweet potatoes, scrubbed clean and dried
2 tablespoons butter, melted
1 tablespoon olive oil
1 teaspoon chili powder
Preheat oven to 425 degrees (F). Line a baking sheet with foil or parchment paper.
Make thin, deep slices into the potatoes, cutting almost to the bottom. Place potatoes on prepared baking sheet. Sprinkle potatoes with 1/2 teaspoon chili powder each, then brush potatoes with butter and olive oil (1 tablespoon butter per potato, and 1/2 tablespoon olive oil per potato). Bake for 1 hour, taking the tray out every 20 minutes to reapply the butter and oil onto the potatoes from the pan (a pastry brush comes in handy here). Once baked, let cool for 5 minutes, then finish with the maple- chili glaze.
For the Glaze
1/4 cup maple syrup
1 tablespoon worcestershire sauce
1-2 teaspoons chili powder
Mix all the ingredients together in a small bowl and pour over potatoes when they’re done baking.