Recipe time! This time with the super food sweet potato! I don’t know if you’ve seen or tried the fan-looking hasselback potato before but it’s always intrigued me so I tried it with a sweet potato instead. On another note, does anyone else think of David Hasselhoff when reading hasselback? Just me? Moving on.
Start by mixing up your spice blend (make sure to really break up the brown sugar):
1 & 1/2 tbsp brown sugar; 1/2 tsp salt; 1/2 tsp cumin; 1/2 tsp Ancho chili powder; 1/2 tsp paprika; 1/4 tsp garlic powder; 1/2 tsp chili powder
Preheat your oven to 375. Then thinly slice your sweet potatoes. You don’t have to peel the sweet potatoes but I did for some reason unbeknownst to me at this time. I swear I do like sweet potato peels.
Also try not to be Emeril and have fancy knife skills with your new knife and slice all the way through. Ideally you should cut 3/4 of the way down but Wusthof happened.
Seriously, look what the Wusthof can do. Repeat, you are not Emeril, you do not have his knife skills, then continue to carefully slice your sweet potato.
Melt 1 tbsp butter then add 1 tbsp olive oil and drizzle all over and in all the slices.
Sprinkle the spices all over and in all the nooks and crannies (also called slices) of the sweet taters. No action shots of this because my fingers were covered with olive oil/butter/spices, forgive me. Line a baking sheet with foil for your sheets sake and bake for 40-45 minutes.
Check for tenderness in the thickest slice by poking at it with a fork (how else?!) The fork should poke through with little resistance when ready. It will look at all caramelized and pretty like so:
Now dig in!