If you love sweet potatoes, you’ll love this perfect side dish of soft, tender, and flavorful Hasselback Sweet Potatoes sweetened with a brown sugar crust.
I know the first question that popped into your head and let me tell you… these are called HasselBACK, not HasselHOFF. Oh. That wasn’t what you thought when you read the title? Well, its what I thought the first time I had heard of Hasselbeck Potatoes. Are you interested in learning more? Well, I think Wise Geek explained it best:
“Hasselback potatoes are a type of potato dish, not a variety of potato, as is sometimes mistakenly believed. The name is derived from the restaurant where they were first introduced in the 1940s, Hasselbacken in Stockholm, Sweden which opened in that city in 1748 and where they are calledhasselbackspotatis. Hasselback potatoes are a simple dish, and in their simplest form, are nothing more than whole potatoes cut in such a way as to resemble a fan or accordion when roasted. The outside of the potato becomes crisp and brown while the inside is soft and creamy.
Certain varieties of potato are better suited to this type of dish than others. Medium sized potatoes work best. Very small potatoes such as fingerling or new potatoes are not good candidates. Very large potatoes are also not well suited to the dish as the portion size is not appropriate for single servings. Ideally, one or two whole potatoes per person are desired. Potatoes with an oblong or oval shape are most often used, and a typical baking potato is perfectly fine for this dish.”
I am a lover of sweet potatoes. When I was a kid, the only way I would touch a sweet potato was if it were smothered in roasted marshmallows on the Thanksgiving dinner table. Now, I not only enjoy the taste but the health benefits they provide. Sure, smothering them in butter and brown sugar might negate some of the healthiness, but they taste damn good and that’s what’s most important, right?
Hasselback Sweet Potatoes
- 2 pounds sweet potatoes
- 4 tablespoons butter softened
- 2 tablespoons brown sugar
- 1/2 teaspoon kosher salt
- Preheat oven to 425 degrees F.
- Wash sweet potatoes. Cut thin slices in each potato, but do not cut all the way through. Leave about 1/4 inch of uncut potato at the bottom to hold it together.
- Rub each potato with the butter, trying to push as much of it as possible into the cracks. Set buttered potatoes into a casserole dish.
- Bake in preheated oven. Every 15 minutes or so, use a baster to suck up any melted butter and squirt it right back on top of the potatoes. Cook until the potatoes are very tender, 45 minutes to an hour. During the last 10 minutes of cooking time, sprinkle the sugar and salt onto the potatoes.