Hasselback potatoes, according to the vastly knowledgeable Internet, were originally created at a restaurant in Sweden. They are sliced and fanned open with bits of butter and herbs stuffed throughout. The result is a potato that is, at its heart, tender and creamy, but with tons of exterior crunch per square inch. In short, a perfect potato.
Giving the Hasselback treatment to sweet potatoes seems ideal for the upcoming Thanksgiving holiday. They're just a bit fancy but also definitely doable for a crowd with a bit of time and a sharp knife.
One of the glories of Thanksgiving is that we give ourselves permission not to be shy with the butter, and these spuds are no exception. Hidden in each fold of the sweet potato are butter, pungent garlic, flowery thyme, and a hint of nutmeg - flavors that will nicely complement your holiday bird. A hint of cayenne pepper or some orange zest would also work well here. Be creative!
Wishing you and your family a holiday full of fluffy mashed potatoes, a moist, succulent turkey, and lots of pie. Happy Thanksgiving!
Hasselback Sweet Potatoes
4 sweet potatoes, about 10-12 ounces each
2 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, finely minced
4 teaspoons fresh thyme leaves
1 teaspoon ground nutmeg
2 teaspoons kosher salt
2 teaspoons Dijon mustard
Preheat oven to 375 degrees.
Peel all the potatoes. Remove any eyes or dark spots.
Place the potatoes in a casserole dish and brush them all over with the olive oil. Place the dish in the oven and bake for thirty minutes, or until the potatoes are just tender enough to slice.
Remove the potatoes from the oven. Let sit for about ten minutes, or until they are cool enough to handle.
Meanwhile, place the butter in a microwave-safe container and microwave in thirty second increments until melted. Stir in the garlic, thyme, nutmeg, salt, and mustard. Whisk well.
Place one potato on a cutting board. If the potato seems too wobbly, slice a very small bit off the bottom to make it more stable.
Begin slicing ridges in the potatoes by making horizontal cuts from the top down, about halfway down the potato. You may want to place dowels or large spoons on either side of the potatoes as you cut. This will keep you from accidentally slicing all the way through.
Raise oven temperature to 425 degrees.
Once you have made the cuts, return the potatoes to the casserole dish. Carefully spoon a bit of the herb butter between each slice. Use a pastry brush to brush butter all over the exterior of the potato.
Return the potatoes to the oven. After about twenty minutes, baste the potatoes by brushing melted butter from the bottom of the dish back over the tops of the potatoes.
Cook the potatoes for thirty to forty minutes, or until they are tender and crispy. Serve immediately.
This recipe will yield four servings, but it is easily doubled or tripled to cater to all your guests....Read more