Hasselback Sweet Potatoes
Hasselback Sweet Potatoes
Ingredients
- 4-5 large sweet potatoes, Japanese sweet potatoes, or purple sweet potatoes
- 2 T melted butter
- 2 T coconut oil
- Salt and pepper to taste
- Fresh thyme
Instructions
- Move your oven rack to the middle of the oven. Preheat it to 425ºF.
- As the oven preheats, wash and dry the potatoes. I leave the skin on because it contains some great nutrients, plus I like the crunch. But you can peel it off if you prefer it that way.
- Slice your potatoes, but not all the way through. Leave the bottom intact, so you can get a pretty, fan-like look. I sliced each slice about ¼” thick. My recommendation is to start in the middle, as if you were cutting your potato in half (except you’re not cutting through it all the way). Then cut the two halves in half again, leaving the bottom intact. Follow that pattern until you end up with ¼” slices. Also remember to spin the potato around, so you can get the best grip possible.
- Melt the butter and brush it all over the potatoes (top and bottom).
- Bake for 30 minutes, then brush the potatoes with coconut oil.
- Bake for another 30 minutes or until the tops are slightly crispy. (Think French fries.)
- Remove from the oven. Sprinkle fresh thyme over the top. They’re best served warm (straight out of the oven).
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