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Hasselback Candied Sweet Potatoes Recipe

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This recipe for Hasselback Candied Sweet Potatoes, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chaya Sitorsky


6 Sweet Potatoes
1/3 cup brown sugar
1/4 cup water
2 oz margarine
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Honey glazed pecans- chopped for garnish (optional)

Peel the sweet potatoes
Starting with one potato at a time, shave off the bottom of your potato, so it sits stably to work with
To create hasselback look- continuously slice straight down into the potato, stopping short of a half inch to the bottom
Holding the potato down with one hand, make nice, even, consecutive cuts- between an eight of an inch and a fourth of an inch (measure of thickness)
As the potato bakes, the slices will fan out and resemble an accordion
Preheat the oven to 425, place the oven rack on the lower middle position
In a small sauce pot, melt margarine, brown sugar, vanilla, and cinnamon to create a syrup
Brush the outside of each potato with the syrup using a pastry brush
Place in the oven uncovered for 15 minutes, the potato should start to fan out
Brush the potato once again, this time reaching between the cracks
Bake for an additional 30 minutes, and pull out every 10 minutes to re-brush
When the potatoes are looking nice and crispy, remove from oven and pour the remaining sauce over them be sure to get between all the cracks
Sprinkle the chopped pecan on top (if using) and return to oven for 10 more minutes

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Chaya Giti's Recipe




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