Yesterday, I was telling my friend how I had some last minute shopping to do for Thanksgiving. She freaked out, “Last minute? I haven’t even started shopping yet!”
Okay, so I’m done with my food shopping (except for some oops, I ran out of this or that…) and I’m busy with cooking and baking.
I am happy to be hosting the big meal this year, because well, I am rather fond of my own cooking! But for those of you who haven’t quite finished your menu or your shopping, I have a Hasselback Sweet Potato recipe for you.
What are hasselback sweet potatoes?
If you haven’t tried Hasselback potatoes, you are missing out. Basically, it is a whole potato that is thinly sliced like an accordion, and then baked. Named after the Stockholm restaurant, Restaurant Hasselbacken, where it was first served, this dish has taken the foodie world by storm.
This accordion cutting technique can be done to regular potatoes, sweet potatoes, zucchini, butternut squash and even fruit, like apples and pears.
What to stuff in hasselback sweet potatoes
Hasselback fruits and vegetables can be stuffed with all sorts of goodies, like cheese and bacon. And what’s good for the Russet Potato is equally good for the Sweet Potato.
I am not a fan of a lot of sugar in my meal, so I prefer my sweet potato on the savory side. So, I added a delicious topping of caramelized onions, pecans and raisins for my Hasselback Sweet Potatoes.
All the flavors of fall, wrapped in a beautiful spud.
- 4 large sweet potatoes
- 2 TBS extra virgin olive oil, divided
- 1/4 tsp salt, divided
- 1/8 tsp ground pepper
- 2 tsp fresh thyme, divided
- 1 small onion, thinly sliced
- 1/3 cup raisins
- 2 TBS chopped pecans
- Preheat the oven to 375ºF
- Wash the potatoes and, if necessary, cut a section from the bottom so the potatoes can sit flat on the cutting board.
- Place wooden chopsticks on either side of the potato and using a sharp knife, slice the potatoes
approximately 1 centimeter thick without cutting all the way through. The chopsticks will help prevent this from happening, but you will need to be more careful on the ends as the chopsticks may not be high enough.
- Gently fan open the potato and place in a baking dish. Repeat with the rest of the sweet potatoes.
- Brush and drizzle 1 tablespoon of olive oil over the potatoes, making sure you brush between the potato slices.
- Season with 1/8 teaspoon salt, 1/8 teaspoon pepper and 1 teaspoon fresh thyme.
- Bake until fork tender, but not mushy, about 1 hour.
- While potatoes are baking, place a skillet over medium high heat and add 1 tablespoon of extra virgin olive oil.
- When oil is hot, add onion slices. Sauté until onions soften and then reduce heat to low. Continue cooking and stirring onions until they brown and start to caramelize, approximately 30-45 minutes.
- When onions are caramelized, stir in 1/3 cup raisins, 2 tablespoon pecans, 1/8 teaspoon salt and 1
teaspoon fresh thyme.
- About 15 minutes before the potatoes are done cooking, sprinkle the onion-raisin mixture over the potatoes and resume cooking until potatoes are done.
- Serve immediately
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Amount Per Serving: Calories: 291 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 212mg Carbohydrates: 50g Net Carbohydrates: 0g Fiber: 7g Sugar: 20g Sugar Alcohols: 0g Protein: 5g