Hasselback Sweet Potato is the best thing that’s happened to sweet potatoes since… well, actually, I love sweet potatoes so it’s just another really great way to prepare them. Plan for them to bake a long time, but the reward is a crispy outside and creamy inside. ~monique
Hasselback Sweet Potato
1 sweet potato
1 garlic clove
1 tbls of ghee, olive oil or grassfed buttter
Salt and pepper
Preparing the hasselback potato
Preheat the oven to 400 degrees.
Slice the potato into thin slices, being careful to not slice all the way to the bottom of the potato. Slice the garlic into thin slices. Slide the garlic slices into the slits.
Place the potato on a small pan or pie tin. Spread the ghee over the top. Sprinkle with salt and pepper.
Bake for 45-60 minutes until the outside of the potato is crisp and the inside is tender.
Top: Try topping with a few fresh chives or try my Cauliflower Cheese Sauce or Cashew Bechamel Sauce
Tips: Place a chopstick on each side of the potato when you are slicing through it, this will help keep from slicing all the way through the potato.
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