Hasselback Sweet Potatoes with Brown Sugar and Cinnamon
Hasselback Sweet Potatoes with Brown Sugar and Cinnamon is an easy and delicious side dish. You can make them plain for a healthy version, or glazed with a butter, brown sugar and cinnamon blend like I did here. Perhaps serve the glaze on the side and let folks control the amount of buttery goodness they want to consume.
Course Side Dish
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
2large sweet potatoeswashed and pat dry
Preheat oven to 400F.
With a sharp knife, slice the sweet potatoes into ¼ inch slices about ¾’s of the way through. Be careful not to cut all the way through.
Place the cut sweet potatoes on a baking sheet with a parchment paper or silicone mat. Bake at 400F for 45 minutes.
Blend butter, brown sugar and cinnamon in a small bowl until combined. Set aside.
Remove the pan from the oven. Brush glaze over potatoes allowing glaze to fall into the slots. Return the pan to the oven and bakes another 10 minutes until the glaze is bubbly and golden.
Use a spatula to transfer the Hasselback potato to a platter for serving.