Hasselback Sweet Potato Casserole Recipes

HASSELBACK SWEET POTATOES CASSEROLE WITH CHIPOTLE

Steps:

• In a food processor jar, add chipotle, olive oil, lemon juice, maple syrup, tomato paste, garlic cloves, salt and black pepper. Pulse until smooth and everything is fine pureed. Transfer half into a small bowl and remaining into a wide large prep bowl and set aside.
• Wash and peel Sweet Potatoes. Using a mandilion slicer or food processor slicer attachment, slice all sweet potatoes to 1/8 of an inch thick slices.
• Position an Oven Rack in the middle. Set oven to preheat at 425 degrees Fahrenheit. In a small microwave safe bowl, add butter, minced garlic clove (optional), and 1 tbsp from the reserved chipotle dressing. Heat for 30 seconds at time or until just melted. Set aside.
• Transfer half of sweet potato slices into large bowl with half of dressing. Massage slices with dressing gently to evenly coat all potatoes in dressing. Stack 10 slices of sweet potatoes at a time in hand and then transfer to baking dish. Arrange in circular pattern. Repeat until all dressed sweet potatoes slices are transferred to baking dish. Repeat this step with remaining half of sweet potatoes and reserved dressing.
• Cover baking dish with aluminum foil and set to bake for 1 hour and 40 minutes.
• While sweet potatoes bake, heat a dry skillet. Add pine nuts and toast for 1 minute or until slightly golden. (don't leave any longer on heat as pine-nuts tend to burn quickly.) Set aside. In a food processor jar, add toasted pine nuts and herbs. Pulse until fine chopped.
• At 1 hour mark, carefully take the casserole out of the oven. Baste with one coat of garlic-butter mixture. To prevent overbrowning, cover the edges of pie dish with foil. Return to the oven. Repeat basting with garlic-butter once more after 15 minutes. Bake until most sweet potatoes are golden on top (slightly caramelizing). Take out, let cool for 10 minutes before serving.
• Garnish casserole with chopped nuts-herb mixture. Serve and enjoy!

HASSELBACK SWEET POTATO CASSEROLE

Steps:

• Heat oven to 375°F. In large bowl, stir together 3 tablespoons melted butter, the brown sugar, vinegar, shallot, salt and pepper. Add potato slices to butter mixture; toss to thoroughly coat slices.
• Pick up potatoes by the handful, and place slices one on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes, and arranging them side-by-side in dish to form rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
• Bake 1 hour. In small bowl, mix bread crumbs, 1 tablespoon melted butter and the thyme. Sprinkle casserole with bread crumb mixture. Bake 12 to 17 minutes or until potatoes are fork-tender and bread crumb mixture is golden brown. Garnish with parsley. Let stand 10 minutes before serving.

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
• Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
• Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
• Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
• Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams

HASSELBACK SWEET POTATOES

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Shave a thin sliver from one side of each potato to give it a flat surface to stand on while you slice it. Make thin slices into the potato about 1/16-inch thick, stopping before you cut all the way through. (Placing a chopstick on either side of the potato while you slice it can help stop the blade before it cuts all the way through.) Put each potato on a separate sheet of foil. Shape the foil around the potatoes to wrap them, but leave the tops open and exposed. Put the potatoes on a rimmed baking sheet.
• Melt the butter in a small skillet over medium-high heat, swirling occasionally, until browned and nutty, 2 to 3 minutes. Stir in the brown sugar, vanilla, cinnamon and salt. Drizzle the butter mixture over the potatoes and pinch the foil together on top to seal the potato inside. Bake for 45 minutes, then let cool for a few moments. Remove the potatoes from the foil, put them on a serving platter and drizzle with the sauce leftover in each foil packet. Sprinkle with the pecans before serving.

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place a potato between the handles of 2 wooden spoons or chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoons or chopsticks will prevent you slicing all the way through. Repeat with the remaining potatoes.
• Mix together the butter, brown sugar and cinnamon with a pinch of salt and pepper in a small bowl.
• Place the sweet potatoes on a baking sheet. Using a spatula, spread the butter mixture all over the potatoes. Bake until tender and golden, 40 to 45 minutes. Transfer to a platter and garnish with the sage and rosemary.

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 425°. Cut thin slices lengthwise from bottoms of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at bottom. Arrange the sweet potatoes in a greased 13x9-in. baking pan., In a small bowl, whisk together butter, brown sugar, orange juice and orange zest. Spoon half the butter mixture evenly over the sweet potatoes; sprinkle with salt and pepper. Combine cream cheese, dates and sage; spread between potato slices., Bake, covered, until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover; spoon the remaining butter mixture over potatoes and top with pecans. Return to oven and bake until potatoes are completely tender and topping is golden brown, 25-30 minutes longer. If desired, serve with additional chopped sage.

HASSELBACK SWEET POTATO WITH PECAN STREUSEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
• Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
• Bake in the preheated oven until tender, 45 to 60 minutes.
• Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
• Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.