For the longest time, I thought I didn’t like sweet potatoes. That is because they were always covered in marshmallows and brown sugar and cinnamon and it always just felt kind of wrong (let it be known that this is the only time in my life that I’ve ever said that marshmallows and brown sugar and cinnamon, especially all together, are wrong.) I do love Sara’s Candied Coconut Sweet Potatoes, but they are definitely the exception.
So when this whole sweet potato fry craze started, I was not really onboard. I just had unfortunate semi-repressed sweet potato memories of Thanksgivings gone by and I figured life’s short, I shouldn’t have to eat foods that make me cringey even if they are super cool.
But as a perpetual victim of peer pressure, I gave in and tried them and it turns out that much like Sam I Am and his green eggs and his ham, I am quite keen on sweet potato fries. And all savory sweet potato dishes.
That said, I’m not crazy about just a flat-out baked sweet potato. There’s something about the texture that bothers me. So my answer to this is the same answer I have for all of life’s greatest conundrums: Hasselback those potatoes. Just kidding. That is almost never my answer. Unless it comes to baking sweet potatoes.
If you’ve never had a Hasselback potato, they’re basically potatoes that are thinly sliced, almost all the way to the bottom (so the potato is still in tact), rubbed with butter or oil, seasoned, and baked, so everything is a little crispy and a little baked-y. They’re easy to share (or eat all by yourself, let’s be real) and a fun way to mix up the baked potato compartment of your life.
To get started with these, you’ll need 4 medium (about 6 ounce) sweet potatoes that you’ve scrubbed well, some olive oil, garlic powder, kosher salt, freshly ground black pepper, and a really sharp knife. You’ll also want to preheat your oven to 400 degrees F.
Very, very carefully, cut the potatoes into 1/8″ slices, leaving about 1/4″ on the bottom (I’ve seen some tutorials where you put a chopstick on either side of the potato to keep from cutting down too far. I couldn’t find any chopsticks, so I lived on the edge and freehanded it with minimal casualties.)
In a small bowl, combine 1 tablespoon extra-virgin olive oil (I used our Garlic Olive Oil this go around and they were fantastic!), 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, and about 1/8-1/4 teaspoon of freshly ground black pepper and rub it all over each potato, getting into the little crevices as much as possible.
Place the potatoes, cut side up, on a lined baking sheet and bake for about 50-60 minutes. While the potatoes are baking, whisk together 1/4 cup plain Greek yogurt, 2 tablespoons of adobo sauce (the sauce from a can of chipotle chilies) the juice of 1/2 of a lime, and salt and pepper to taste.
When the potatoes are done, drizzle them with the chipotle-yogurt sauce
Hasselback Sweet Potatoes
Recipe heavily adapted by Our Best Bites from Cooking Light
4 medium (6 ounce) sweet potatoes, scrubbed
1 tablespoon extra-virgin olive oil (garlic is delicious!)
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 cup plain Greek yogurt
2 tablespoons adobo sauce (from canned chipotle chilies)
Juice of 1/2 of a lime
salt and pepper to taste
Preheat oven to 400 degrees F. Carefully cut each potato into 1/8″ slices, cutting almost to the bottom but not quite through (leave about 1/4 of an inch on the bottom.) Mix the oil, salt, garlic powder, and pepper and rub all over the potatoes, getting into the cuts as much as possible.
Place the potatoes, cut side up, on a baking sheet. Bake for 50-60 minutes or until tender inside and crispy on the outside.
While the potatoes are baking, whisk together the Greek yogurt, adobo sauce, lime juice, salt, and pepper. When the potatoes are done, drizzle the sauce evenly over the potatoes and serve immediately. Makes 4 potatoes.
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