|Photo courtesy of: http://www.myrecessionkitchen.com/Site/My_Kitchen/Entries/2011/11/18_Hasselback_Sweet_Potatoes.html|
Hasselback Sweet Potatoes
Inspired by: http://www.myrecessionkitchen.com/Site/My_Kitchen/Entries/2011/11/18_Hasselback_Sweet_Potatoes.html
2 sweet potatoes
2 tablespoons grass-fed butter
2 tablespoons applesauce
2 tablespoons maple syrup
1/4 cup chopped pecans
1/4 cup dried cranberries
1/4 cup peeled and finely diced apple
1/2 teaspoon cinnamon
1 pinch salt
Wash and peel the sweet potatoes 3/4 of the way, leaving a strip of peel on the bottom of the potato.
HINT: Lay wooden chop sticks on each side of the potato and slice as thinly as you can.
Rub them with a little olive oil.
Oil a baking dish or line it with parchment paper.
In a small bowl, mix together the rest of the ingredients.
Carefully try to push some of the stuffing mixture between the slices.
Pile the remaining stuffing on top of each potato.
Drizzle any remaining liquid over the potatoes.
Cover the dish with foil and bake for 40 minutes. I suggest testing your potatoes at this point. Mine took more like 55 minutes to soften up. You want the potatoes to be completely soft, crunchy sweet potatoes are yuck.
Remove the foil and bake for another 10 - 15 minutes, being careful not to burn the topping.
Allow to cool for 5 minutes before serving.