Sweet potato recipe


Sweet potato recipe

As autumn descends and the breeze turns chilly, we find ourselves craving the comforting flavors of the season: cinnamon, maple, nuts, and the undeniable charm of sweet potatoes. Let’s combine these delights! Introducing our star dish: Maple Pecan Hasselback Sweet Potatoes.

The Hasselback technique is a cherished one in our repertoire. Recall the Smoked Hasselback Potatoes, the Hasselback-style Chicken, and the delightful Hasselback Baked Apples? Employing this method with sweet potatoes infuses them with a burst of exquisite flavors.

The unique way of slicing and roasting lends the sweet potato a divine play of textures – both creamy inside and crisply caramelized on the outside. It’s the very essence of autumnal comfort food. Enough with the anticipation, let’s dive into the culinary adventure! Join us in our kitchen escapade, and continue reading for the detailed recipe.


2 medium-sized sweet potatoes

1 tablespoon vegetable oil

Salt and freshly ground black pepper, to preference

2 tablespoons melted butter

1 teaspoon ground cinnamon

1/2 cup finely chopped walnuts

1/4 cup pure maple syrup

1/2 teaspoon pure vanilla extract

1/2 teaspoon kosher salt


Begin by preheating your oven to 425°F (approximately 218°C).

To slice the sweet potatoes uniformly, position them between two chopsticks. This will act as a cutting guide. Make cuts every half-inch down the potato, stopping when your knife touches the chopsticks. This ensures the potato remains intact at the base. Complete this process for both sweet potatoes.

Gently brush each sweet potato with vegetable oil. Arrange them in a baking dish, sprinkling salt and freshly ground black pepper to your liking.

Roast the sweet potatoes for 30-40 minutes until they’re soft and can be easily pierced with a fork.

Once done, remove the sweet potatoes from the oven and raise the temperature to 230°C.

In a mixing bowl, combine the melted butter, ground cinnamon, chopped walnuts, maple syrup, vanilla extract, and kosher salt. Stir until the mixture is well combined.

Drizzle and gently press the walnut and maple mixture between the slices of each sweet potato.

Place the sweet potatoes back in the oven and let them bake for an additional 8-10 minutes.

Upon completion, remove the sweet potatoes and drizzle any remaining liquid from the baking dish over them. Allow them to cool slightly before serving.

Serving Suggestion:

These sweet potatoes capture the essence of fall. Root vegetables, especially sweet potatoes, are staples of the season. They effortlessly complement the diverse flavors we love during this time. The maple and walnut glaze brings a touch of autumn warmth, making it the perfect accompaniment.


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