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Hasselback Sweet Potatoes

Photo: Randy Mayor
Yield

Serves 4 (serving size: 1 potato, 1 tablespoon cream, and 1 tablespoon cilantro)

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. These are perfect for dinner parties or holiday entertaining.

Ingredients

  • 4 (8-ounce) sweet potatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 cup Mexican crema or sour cream
  • 2 teaspoons adobo sauce (from a can of chipotle chiles in adobo sauce)
  • 1/4 cup coarsely chopped cilantro

Nutrition Information

  • calories 234
  • fat 5.9 g
  • satfat 1.9 g
  • monofat 3.1 g
  • polyfat 0.5 g
  • protein 4 g
  • carbohydrate 41 g
  • fiber 7 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 335 mg
  • calcium 35 mg

How to Make It

  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 1 1/2 hours or until tender. Sprinkle potatoes evenly with salt.
  3. Combine crema and adobo sauce; drizzle evenly over potatoes. Sprinkle with cilantro.