Reprinted with permission from Fresh & Easy: What to Cook and How to Cook it
Strictly speaking, a Hasselback potato would be a regular white potato, skin left on, flesh slashed and stuffed with bay leaves, then roasted in the oven. The idea translates wonderfully to sweet potatoes, which open out as they roast, ready to soak up lots of maple syrup, chili, lime, and sour cream.
- 6 large sweet potatoes
- 2 sprigs fresh rosemary
- 3 tablespoons olive oil
- 3 tablespoons maple syrup, or more if you like
- 1 teaspoon dried chili flakes, or more if you like
- 1 lime
- 6 tablespoons sour cream
- sea salt and freshly ground black pepper
- Preheat the oven to 400ºF. Cut slits in the potatoes at 1/2-inch intervals, going almost all the way through the potato.
- Finely chop the rosemary leaves. Put the potatoes into a roasting pan. Rub the oil over them, then sprinkle with the rosemary and plenty of salt and pepper. Try and get as much of the rosemary into the potatoes as you can.
- Bake for 1 hour, or until tender in the middle and crisp outside, and the potatoes have fanned out.
- Just before serving, drizzle the hot potatoes with the maple syrup and sprinkle with the chili flakes. Add spoonfuls of sour cream or yogurt, then dig in, with the lime wedges for squeezing.
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