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.
Regina @ SpecialtyCakeCreations says
I totally came to love sweet potato, but also only recently. First I had them in a pretty awful dish at my first Canadian Thanksgiving. But a couple years later all restaurants in town started to offer yam fries pretty much in own season. Since then I love them more than regular potatoes and fries. Here in Asia we get all kinds of varieties. Funkiest is ube – purple yam. But I love it.
bakerbynature says
I think the funkier versions are even better for you 😉
Maggie @ A Bitchin' Kitchen says
These are so pretty, and look delicious! I’ve always wanted to try making Hasselback potatoes – they are so neat looking.
Averie @ Averie Cooks says
Maple-Chili Glaze on top of that gorgeous sweet potato – this is awesome!
Cookie and Kate says
I have always wanted to try hasselback sweet potatoes! And a maple-chili glaze, you’re killing me. Gotta try this. I didn’t grow up eating sweet potatoes, either. I only learned to like (and now I LOVE) them when I tried spicy sweet potatoes. Still don’t like sweet sweet potatoes!
bakerbynature says
I cringe at the super sweet versions too. I recently discovered grocery stores sell them soaked in corn syrup, bleh!
Rachel Cooks says
These look so fantastic! Love that glaze.
Rosa says
A great idea! Those Hasselback potatoes must taste amazing.
Cheers,
Rosa
Caroline says
I didn’t grow up eating sweet potatoes either…which is probably why I thought I hated them for most of my life. Now I LOOOOVE them. Can’t get enough. Omg and your maple chili glaze? Comon’!!! Amazing.
Sommer@ASpicyPerspective says
I love the sound of that glaze!
Kristy says
I’m all over sweet potatoes right now too. Speaking of which that reminds me that I left my lunch at home (it was mashed sweet potatoes with sage). I’m going to try this hassleback version next week for sure. Hooray for the spud love!
Nami | Just One Cookbook says
I did grow up with sweet potatoes, but it’s a little bit different look and taste than what we can get in the US. Sweet potatoes are always my favorite (I like it even more than potatoes), and we use it for cooking and making desserts too. Very versatile ingredient. I love your Hasselback with sweet potatoes. And your maple-chili glaze is totally creative idea!