This week's featured recipe and tips by:

Tony Marcacci


Culinary Coordinator at Ballard Market

Tony has always had a passion for food and loves cooking for people. He decided to put his love of food to work after years as a graphic designer and graduated from Le Cordon Bleu with a focus on pastry and desserts.

He worked as the pastry chef at a variety of Seattle restaurants before coming to Central Market Shoreline and becoming one of the Culinary demo clerks in 2014.  He fine-tuned his savory skills at Shoreline and then took over the position of Culinary Coordinator in Ballard in 2017.

His favorite things to cook are Middle Eastern and Asian cuisine. He loves making anything with a lot of acid and spice and, of course, desserts!

A nice, big juicy steak or piece of prime rib and a Caesar salad. We have a great Caesar dressing recipe, by the way!

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Hasselback Sweet Potatoes

Ingredients

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  • 4 medium sweet potatoes
  • 8 tablespoons Our Own Gorgonzola Butter
  • 1/2 cup crispy cooked bacon
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup chopped chives

Directions

Preheat oven to 425°F.
Line a sheet tray with foil or parchment paper.
Wash, scrub and dry sweet potatoes. Carefully slice 1/8-inch slices widthwise across each potato, stopping 1/2 inch from bottom of potato. Be careful not to slice all the way through.
Spread gorgonzola butter all over each potato, making sure you get it between each slice. Place potatoes on tray and roast in oven for 30 minutes.
Take the potatoes out and gently spread the slices apart so that they fan out a bit. Place back into oven for another 25-30 minutes until browned and skin is crispy.
Garnish each potato with sour cream or yogurt and top with bacon and chives.

 

Recipe from Ballard Market - Culinary Resource Center
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