Sunday, September 27, 2015

Hasselback Sweet Potatoes

Sweet potatoes never tasted so good!

Slice the potato, add butter and salt, and an hour or so later prepare your topping of choice.

Delicious, nutritious, easy. My mantra for the week.


Sweet potato of choice: 

I used one extra-large Japanese sweet potato that was plenty for 3 side portions

Butter, preferably grass fed
Fine sea salt to taste

Toppings of choice:

Melted butter, preferably grass fed
Bacon, cut into bite-sized pieces and baked or fried
Scallion, sautéed 
Garlic cloves, sautéed
Chives, cut
Maldon Sea Salt Flakes


Preheat the oven to 400 degrees F.

1. Scrub the potato clean and dry it with a towel. Using a steady hand and a sharp knife, cut slices in the potato 1/8" wide, about 3/4 of the way through, or as far as you can cut without the potato coming apart. My potato was so big, I baked it for an hour, and then cut deeper when it had softened up. 

One suggestion for cutting the slices is to place a chopstick on each side of the potato to stop the knife before it goes through to the bottom; if it is small enough, place the potato in a large wooden spoon and the sides of the spoon will stop the knife. 

2. If possible, gently place butter with a knife in between the slices; add salt. If the potato is too rigid, bake it for about 45 minutes, and then insert the butter. Add butter and salt to the top. 

3. Check the potato about 1 hour into baking. The potato is done when a fork can easily be inserted toward the bottom of it. My enormous potato took about 1 1/2 hours. 

4. Add toppings of choice and serve.

#paleo #veggies #hasselback #sweetpotato #healthyeating 

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