There are a lot of things that could be my favorite about the fall season. In New England, we have the changing leaves, the cooling climate, and the holidays to look forward to as the year wraps up once again. While those things are all wonderful in their own right, my favorite things about the season are the food. Not only are the seasonal fruit and vegetables delicious, my wife always loves cooking extra items during this time of year.
She explains that she wants to cook these meals to “try out” items for our Christmas menu. And this one has to go onto her list. If you’re a fan of sweet potatoes (I sure am!) and you like them dripping with delicious goodness, you’re going to fall in love with this recipe. It’s called Hasselback Maple Pecan Sweet Potatoes. And you’re going to want to bookmark or print this recipe so you can add it to your archives.
The Hasselback method is at the heart of this recipe. You might be familiar with it because we’ve shared a delicious Hasselback chicken recipe before. The trick with these recipes is to cut the item like a loaf of bread but only three-quarters of the way through so it is still attached. That’s what makes this recipe both unique and visually appealing.
Here’s the full recipe to get you going this season!
Hasselback Maple Pecan Sweet Potatoes.
This recipe serves two only takes five to ten minutes of prep and 45 minutes total. Most of that time is baking time.
2 medium sweet potatoes
1 tbsp. vegetable oil
Salt & pepper to taste
2 tbsp. melted butter
1 tsp. ground cinnamon
¼ cup chopped pecans
¼ cup maple syrup
½ tsp. pure vanilla extract
½ tsp. kosher salt
First, preheat your oven to 425 degrees. Then slice your sweet potato every quarter inch. But don’t go all the way through! Only cut down about three-fourths of the way. You can place chopsticks or other implements on the side of the potato to make sure you don’t cut all the way down.
Once cut Hasselback fashion, brush your sweet potatoes with the veggie oil and season with salt & pepper. Then place your potatoes on a pan and bake for 30 to 40 minutes.
Remove the baked sweet potatoes (now soft) and increase your oven’s temperature to 450 degrees.