Hasselback Sweet Potatoes
Ingredients
The potatoes
The seasoning mixture
-
2
tbsp
unpasteurized honey
-
2
tbsp
Dijon mustard
-
1
tbsp
fresh rosemary, finely chopped
-
½
tsp
ground cinnamon
-
¼
tsp
freshly grated nutmeg
-
½
tsp
Himalayan salt
-
½
tsp
dried chili pepper flakes
-
¼
tsp
freshly cracked black pepper
The toppings
-
2
tbsp
ghee
-
2
tbsp
pecans, chopped
-
1
tbsp
fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F.
- Mix honey, mustard, rosemary, cinnamon, nutmeg, salt, chili pepper flakes, and black pepper in a bowl.
- Wash the sweet potatoes and trim the bottom if necessary for stability.
- Place chopsticks on either side of each potato and slice them thinly without cutting all the way through.
- Spoon the honey mixture over the potatoes and rub it between the slices.
- Place the potatoes in a baking dish, add a dab of ghee on top, and cover with foil.
- Bake for 60 to 75 minutes.
- Remove the foil 15 minutes before they are done, baste with the liquid from the dish, sprinkle with pecans, and resume cooking.
- Garnish with parsley, drizzle with cooking liquid, and add more ghee before serving.
Nutrition Facts (estimated)
Servings
4
Calories
251
Total fat
11g
Total carbohydrates
36g
Total protein
3g
Sodium
449mg
Cholesterol
19mg
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