Recipes

Ginger Pecan Hasselback Sweet Potatoes

Guest Chef Rosemary Mark USA
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icon--seal icon--serving-size
Serves 4
icon--seal icon--difficulty
Not too tricky
icon--seal icon--time
55min

These impressive sliced sweet potatoes filled with ginger syrup and crystallized ginger are double-yummy. The name Hassleback is from a Stockholm restaurant called Hasselbacken; there’s not a meaning but it’s fun to say and the dish looks great. Make a few potatoes or a big batch for a holiday party. You’ll surely get rave reviews! They potatoes re-heat well, too.

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Directions
Preheat oven to 425°F (220°C). Lightly butter or oil a 2-quart (2L) casserole dish.
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Scrub sweet potatoes and pat dry, do not peel. Cut a thin lengthwise slice off one side of each potato. Place slice in casserole cut side down for each potato to sit flat on the dish. This helps the slices to fan out while baking. See it
Make crosswise cuts ¼-inch (1/2cm) wide using a sharp knife across the length of each potato, cutting nearly all the way through the potato, (see top tip below). Place potatoes in the dish on the thin potato slices.
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Brush potatoes liberally with olive oil or butter. Sprinkle with salt. Bake 35-45 minutes until tender and skin is browned. Reduce oven to 400°F (200°C).
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Stir together Ginger Syrup, Crystallized Ginger, pecans and cinnamon if using. Remove casserole dish from oven; spoon ginger topping over and between potato slices. Return to oven and bake 5-10 minutes until syrup is hot and bubbly. Serve warm or slightly cool.
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Top tip

To slice potatoes evenly but not all the way through, place potato on a cutting board between two parallel chopsticks. Cut through potato until knife rests on the chopsticks. Multiply recipe for more servings and prepare in a large casserole dish.

Rosemary
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