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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

HASSELBACK SWEET POTATOES Recipe

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This recipe for HASSELBACK SWEET POTATOES is from Reiter-Evans 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 large sweet potatoes, roughly even in shape and size
3 tablespoons honey
2 tablespoons butter
1½ tablespoons thyme, dry or fresh, whole leaves
1½ teaspoon cinnamon
¾ teaspoon salt
¼ cup chopped pecans
Directions:
Directions:
Preheat your oven to 425⁰F.

Place a sweet potato, flattest side down, on a cutting board between two (disposable) chopsticks. Make a series of cuts, roughly ⅛ inch apart, cutting ¾ of the way through the potato. (The chopsticks will act as a buffer to stop your knife if you accidentally cut a bit too far.) Carefully transfer the cut potato to an aluminum foil-lined baking sheet. Repeat with the remaining potatoes.

In a small saucepan, melt the honey and butter together until smooth and runny. Add the thyme, cinnamon, and salt. Mix well.

Brush roughly half of the honey glaze over the sweet potatoes, getting into the cuts, the best you can.

Place the potatoes into the oven and bake for 30 minutes.

After 30 minutes, remove the potatoes from the oven and gently fan out the slices with a fork. Brush the potatoes with the remaining glaze.

Return the potatoes to the oven to bake for an additional 20-25 minutes, until the potatoes are tender.

Top the sweet potatoes with chopped pecans before serving.

 

 

 

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