I do have some vegetarian friends out there and I don’t think I provide them with very many opportunities to make the food I share here on the blog. That is all about to change! Take a look at these puppies!

That’s what I’m talking about!

These potatoes are pretty rich, so they would pair well with something light like a simple grilled chicken breast.

Meat eaters and vegetarians alike won’t be able to keep their paws off this delicious version of sweet potatoes!

Cook: Hasselback Sweet Potatoes

Ingredients

4 large sweet potatoes
1/4 cup unsalted butter, softened
1 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup old fashioned rolled oats
1/3 cup brown sugar
1 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, softened

Preheat oven to 375 degrees.
In a small bowl, mix together cinnamon, brown sugar, and salt.
Put softened butter on a piece of plastic wrap. Use your hands to mix in cinnamon mixture. Form butter into a rectangle, wrap with plastic wrap and place in freezer for 20-30 minutes.
Make oatmeal mixture by combining oats, brown sugar, cinnamon, salt, and butter in a small bowl. Use your fingers to bring the mixture together.
With a sharp knife, make thin cuts into the sweet potatoes, about 1/4 inch each. Stop about 1/2 inch from the bottom of the potato to hold the potato together.
Take the butter out of the freezer and in small chunks, place the butter between the slices of potato.
Place the oatmeal mixture on top of the potato and place potatoes on a foil lined baking sheet.
Bake for 30 minutes, then cover with foil and bake for another 20 minutes, or until potatoes are cooked through.