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Thursday, January 31, 2013

Hasselback Sweet Potatoes



I have few recipes planned for sweet potatoes coming up. I've always liked them and I've seen a lot of recipes using them, and I've also seen them more often at restaurants recently. It seems to be a growing trend I'm really glad to see happening. This recipe I saw on the blog how sweet it is. I thought this was good because it is a side dish that I could easily adjust to make just one. I only made one potato, but I made enough cinnamon sugar and topping for four and put the extra in the refrigerator, it could easily be used to make this recipe again.

Ingredients:
4 sweet potatoes

For the cinnamon sugar:
-1/4 cup unsalted butter, softened
-1 tablespoons brown sugar
-1 teaspoon cinnamon
-1/4 teaspoon salt

For the topping:
-2/3 cups old fashioned rolled oats
-2/3 cups brown sugar
-2 tablespoons flour
-1/2 teaspoon cinnamon
-1/4 teaspoon salt
-1/4 cup unsalted butter, softened


Slice the sweet potato, a bit more than 1/2 way through,
and make each slice about 1/4 of an inch apart.
Mix together the ingredients for the cinnamon sugar.
Use a knife to put a small amount in about every other slot.
Mix together the ingredients for the oatmeal topping.
Spread some of the topping on the potato.
Bake at 375 for about an hour.
Halfway though I put a piece of foil on top.



I like that this was a way to jazz up a baked sweet potato. The oatmeal topping was a really good combination with the sweet potato. I had never eaten the skin with a sweet potato before though, I'm not sure I really liked it. Next time I might peel the potato first.

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