I love hasselback potatoes and I love my new hasselback potato slicer. Makes my life easier and more importantly safer when I use this neat kitchen gadget. I first tried it with russet potatoes which is the best potato gratin dish I have ever eaten.
This recipe was in one of my last issues of Louisiana Cookin’ and I was looking for an excuse to use my hasselback slicer again! I did make some changes and I have indicated them in the recipe below.
Hasselback Sweet Potatoes, Adapted
- 4 sweet potatoes (the syrup mixture is enough for 8 potatoes)
- 2 tbsp. canola oil
- 1/2 tsp. kosher salt
- 1/2 tsp. Cajun seasoning
- 6 tbsp. cane syrup such as Lyle’s (maple syrup would be a good substitute)
- 2 tbsp. apple cider vinegar
- 2 tbsp. butter, melted
- fresh thyme, minced
- bacon, fried and broken into pieces to garnish (or use coarsely crushed seasoned pork cracklin’ strips – no thanks as pork skin just does not sound good)
- blue cheese, crumbled to garnish (I added and used a smokehouse blue which was smoked over Applewood – very good)
Preheat the oven to 425°F and spray a baking sheet with cooking spray.
If you have a hasselback potato slicer by all means use it. Otherwise use a sharp knife to make slices 1/4-inch thick in each potato, but do not cut all the way through.
Brush each potato with oil and sprinkle with salt and Cajun seasoning. Bake for 35 minutes or until softened. Remove from oven and reduce heat to 350°F.
Whisk together cane syrup, vinegar, butter and thyme; reserve a 1/4 cup of this mixture. Fan out potato slices and brush with syrup mixture.
Bake for another 15 minutes, basting with syrup.
To serve; drizzle with remaining 1/4 cup syrup mixture, sprinkle with bacon or pork cracklin’ and garnish with thyme leaves and blue cheese if desired.
Recipe by cookingwithauntjuju.com