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Hasselback sweet potatoes fanned open on a platter with maple pecan butter melted between the slices and chopped pecans on top

Hasselback Sweet Potatoes With Maple Pecan Butter

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Whole sweet potatoes sliced into fans and roasted until the edges crisp and caramelize, basted with a salted garlic butter during the bake and finished with a maple pecan butter that melts down into every slice. Includes the two butter rule, the cutting guide trick and a night before plan for Thanksgiving.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 8 medium sweet potatoes, long and narrow, about 7 ounces (200 g) each, scrubbed and dried well
  • 1 tablespoon olive oil, for the skins
  • 5 tablespoons unsalted butter, melted (for the salted garlic butter)
  • 2 cloves garlic, grated to a paste
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 3 tablespoons unsalted butter, very soft (for the maple pecan butter)
  • 3 tablespoons pure maple syrup
  • 1/2 cup (55 g) pecans, toasted and finely chopped
  • 1/4 teaspoon ground cinnamon
  • Flaky sea salt, for finishing

Instructions

  1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment. Scrub the sweet potatoes, dry them thoroughly, and rub the skins with the olive oil.
  2. Set one potato on a cutting board between two wooden spoons or chopsticks laid along its long sides. Slice straight down every 1/4 inch (about 6 mm), letting the spoons stop the knife so the bottom 1/4 inch stays whole. Repeat with all 8 potatoes.
  3. Stir the melted butter with the garlic paste, fine salt, pepper and thyme. Brush about half of it over the potatoes, working the brush down between the slices so the butter reaches inside the fans.
  4. Roast for 30 minutes. The slices will start to open and separate as the potatoes soften.
  5. Take the pan out and gently fan the slices a little wider with the tip of a fork; they give easily now. Brush with the rest of the garlic butter, again getting between the slices.
  6. Return the pan to the oven for 20 to 25 minutes more, until the slice edges are deep golden and crisp and a knife slides into the thickest part with no resistance.
  7. While the potatoes finish, stir the soft butter with the maple syrup, chopped pecans and cinnamon until it holds together like a thick sauce.
  8. Rest the potatoes 5 minutes on the pan. Spoon the maple pecan butter generously over each one, letting it melt down into the slices, then shower with a pinch of flaky salt and serve hot.
  • Author: Chef Jordan
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes

Nutrition

  • Serving Size: 1
  • Calories: 340
  • Sugar: 18
  • Sodium: 380
  • Fat: 15
  • Saturated Fat: 7
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 46
  • Fiber: 6
  • Protein: 4
  • Cholesterol: 27

Find it online: https://cookaza.com/hasselback-sweet-potatoes/