Ann Pittman Ann Pittman
October 14, 2014

Here's a great way to rev-up your typical baked sweet potato: Turn it into a gorgeous hasselback sweet potato, and drizzle it with smoky chipotle cream. The accordion-like cuts give the potato some crispy outer edges, keeping the insides moist and soft. They also turn it into a pull-apart dish that's super fun to eat. You can bake just one for yourself for lunch or dinner, or cook up a bunch at a time (perfect for dinner parties or holiday entertaining). Check out the video to see just how easy it is to make.

Hasselback Sweet Potatoes with Chipotle Cream4 (8-ounce) sweet potatoes1 tablespoon olive oil1/4 teaspoon kosher salt1/4 cup Mexican creme or sour cream2 teaspoons adobo sauce (from a can of chipotle chiles in adobo sauce)1/4 cup coarsely chopped cilantro

1. Preheat oven to 400°.2. Scrub potatoes. Cut most of the way through each potato at 1/8-inch intervals so that potatoes look like an accordion. Brush potatoes with oil, getting oil between slices as much as possible. Place potatoes on a baking sheet. Bake at 400° for 1 to 11/2 hours or until tender. Sprinkle potatoes evenly with salt.3. Combine crema and adobo sauce; drizzle evenly over potatoes. Sprinkle with cilantro.SERVES 4 (serving size: 1 potato, 1 tablespoon cream, and 1 tablespoon cilantro)

CALORIES 234; FAT 5.9g (sat 1.9g, mono 3.1 g, poly 0.5g); PROTEIN 4g; CARB 41g; FIBER 7g; CHOL 9mg; IRON 1mg; SODIUM 335mg; CALC 35mg

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