Sweet
potatoes are a staple on our Thanksgiving table, candied sweet potatoes
to be exact. But this year I wanted to try something different. I’ve
been experimenting some stuffed Hasselback sweet potatoes. A Hasselback
potato is one that’s thinly sliced, topped with bread crumbs and herbs,
and then roasted. Traditionally, it made with russet potatoes but I’m
fond of tweaking tradition a little so I went with sweet potatoes
instead. Sweet potatoes are one of my favorite foods and considered to
be a “superfood” on all of those “foods you should eat” lists. Then,
there’s also the fact that I’m allergic to all other potatoes. I was
curious about the origins of the name and from what I’ve read,
Hasselback potatoes came from the restaurant of the Hasselbacken Hotel
in Stockholm Sweden some time in the 1940’s.
Start by choosing some evenly shaped sweet potatoes, they’re easier to slice.
Ingredients:
Serves 2-4 - Use organic ingredients whenever possible
2 sweet potatoes
2 tablespoons Earth Balance butter substitute (chopped in little pieces)
2 tablespoons applesauce
2 tablespoons maple syrup
1/4 cup chopped pecans
1/4 cup dried cranberries
1/4 cup peeled and finely diced apple
1/2 teaspoon cinnamon
1 pinch salt
Olive oil
Directions:
Preheat oven to 400
Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato.
Lay wooden chop sticks on each side of the potato and slice as thinly as you can.
Rub them with a little olive oil.
Oil a baking dish or line it with parchment paper.
In a small bowl, mix together the rest of the ingredients.
Carefully try to push some of the stuffing mixture between the slices.
Pile the remaining stuffing on top of each potato.
Drizzle any remaining liquid over the potatoes.
Cover the dish with foil and bake for 40 minutes.
Remove the foil and bake for another 10 - 15 minutes, being careful not to burn the topping.
Allow to cool for 5 minutes before serving.
Source: myrecessionkitchen
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