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.
