Hasselback Sweet Potatoes

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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


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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