The day before Thanksgiving, I saw A recipe for Hasselback Potatoes posted by my friend, Sonali, from The Foodie Physician. They looked completely delicious and I shared them on my page. I loved how she used sweet potatoes as an alternative to the white potatoes typically used in this Scandinavian dish.
By the second time I looked at her potatoes, I knew I had to make them…immediately. Off to Lancaster Central Market I went to join the throngs of shoppers picking up their Thanksgiving turkeys and other fresh ingredients for the holiday meal. I found what I needed, and a few things I didn’t. (That always happens at Central Market!)
Sonali made sweet and a savory version of this recipe, which you can see by clicking here. Her sweet version incorporated maple syrup, cinnamon, and pecans. I used a honey, orange and thyme combination that I enjoy with orange vegetables and added some sliced almonds for good measure.
The end result was nothing short of amazing, predominantly thanks to the method of slicing and baking at a high temperature, which creates a crisp outside and a soft, creamy inside. The honey mixture adds extra flavor without being too sweet. These potatoes could truly stand alone as a vegetarian meal. While you may peel your potatoes, I enjoy the added texture the skin creates.
By the way, I was skeptical that I could create potatoes that looked as artfully cut as Sonali’s. Her chopstick tip, however, which I include in the recipe and show in a photo below, made easy work of this task. I love it when I learn a helpful, new kitchen tip! Thank you, Sonali, for the tip and a delicious new recipe which I will absolutely be making again…soon!
- 4 medium sweet potatoes, washed
- 4 teaspoons olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons honey
- 1/2 tablespoon freshly squeezed orange juice and zest from a quarter of an orange
- 1 scant teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
- 1/8 teaspoon cinnamon
- 1 rounded tablespoon sliced almonds, or more to taste
Preheat the oven to 425 degrees.
Mix the honey, orange juice, zest, thyme and cinnamon in a small bowl and set aside.
This is Sonali’s foolproof tip for perfectly sliced potatoes: “Place each sweet potato on a cutting board and line two chopsticks up along either side. Carefully slice the potato into 1/8-inch slices, cutting almost all the way down to the bottom but not all the way through. The chopsticks will help prevent you from cutting all the way through the potato.” (This works very well. If you happen to dislodge any of the slices, simply tuck them back in.)
Rub each potato with a teaspoon of the oil, coating the entire potato and getting down between some of the slices. Sprinkle each potato with salt and pepper to taste. Place the potatoes on a parchment-lined or lightly oiled baking sheet and bake in the oven for 40 minutes or until tender.
Remove the potatoes from the oven and carefully fan out the slices. You may want to wait a few minutes until potatoes are cool to the touch. Brush the potatoes with the honey mixture (a small pastry brush is helpful) covering the surface and getting in between the slices. I did this over a plate so the excess honey and juice didn’t pool on the baking sheet.
Add the almonds to the bowl which contained the honey mixture and toss to coat in whatever remains. Tuck some of the almonds in between the slices of each potato and sprinkle a few of the smaller pieces on top.
Return the potatoes to the oven and bake another 10-15 minutes. Sprinkle with additional thyme and/or orange zest, if desired, and serve warm.
This recipe was shared with Thursday’s Treasure at Chocolate, Chocolate and More Chocolate