Roasted Hasselback Sweet Potatoes
recipe by Kate Merker and Taylor Murray for Country Living
Ingredients:
- 2 tbsp. olive oil, plus more for baking sheet
- 2 tbsp. pure maple syrup
- 1 tbsp. fresh thyme leaves
- 4 small sweet potatoes (about 2 1/2 pounds total), halved lengthwise
- Salt and freshly ground black pepper
Directions:
- Preheat oven to 425°F with an oven rack in the top third. Lightly oil a rimmed baking sheet. Combine oil, maple syrup, and thyme in a bowl.
- Working with one half potato at a time, place wooden spoons or chopsticks on either side of the potato, and cut slits 1/4 to 1/8 inch apart across the potato, using spoon handles/chopsticks as a guide to avoid cutting all the way through.* Repeat with remaining potatoes.
- Transfer to prepared baking sheet. Brush potatoes with maple mixture. Season with salt and pepper. Roast until golden brown and tender, 25 to 30 minutes. Makes 4 servings.
*If you’re unsure of the process for cutting the slits in the potatoes, here is a step-by-step guide from Williams Sonoma that includes a video. (They have additional recipes as well.)
If you’re in the mood for something a little more elegant and complicated, try this delightful recipe for Sweet Potato Gnocchi with Herbed White Wine Pan Sauce.
And for a whole array of delicious sweet potato recipes check out our recipe archive.
