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Hasselback Sweet Potatoes with Chipotle Cream

Photo: Randy Mayor
Yield

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

The accordion-like cuts give the potato some crispy outer edges, keeping the insides moist and soft.

Ingredients

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

Nutrition Information

  • calories 234
  • fat 6 g
  • satfat 2 g
  • monofat 3 g
  • polyfat 1 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.