Monday, November 26, 2012

Hasselback Sweet Potatoes w/ Sage Butter



Here's your Monday morning boost of vitamin A.

These were on my Thanksgiving table.

I used small organic sweets, one per customer.


Remember not to cut all the way thru the potatoes, but only half way.

Place a potato securely on a cutting board. With a good quality, sharp knife, cut off the ends of each potato and make small cuts half way thru. You will get the hang of it after one or two.


You will get a sort of fan like, slinky potato.

Lay the potatoes on a baking sheet and drizzle w/ olive oil and kosher salt.


Bake at 350F for about 50 minutes until edges are crispy.

I picked some sage that was still left in my garden, and sauteed it for a minute or two w/ a lump of butter.


When the potatoes are done and still piping hot, pour the sage butter on top and serve.


These are so simple and so impressive!


PS What is the difference between sweet potatoes and yams anyway?

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7 comments:

Jersey Girl Cooks said...

I have a few sweet potatoes in my fridge and this is what I am going to make with them. I love how they look!

Ciao Chow Linda said...

When I saw these on your Thanksgiving day plate, I knew these were in my future - and they are!

Katie C. said...

What Americans call yams and sweet potatoes are the same thing. Slight differences in appearance are due to the different varieties. A "real" yam from North Africa is a completely different animal. Try googling it. BTW, America's Test Kitchen has a trick for those of us that have a problem with making all those knife cuts without chopping it in half -> put a chop stick alongside the sweet potato and it will prevent you from slicing it through! I want to try your recipe, especially with the sage butter.

Oui Chef said...

These are beautiful, and so unique. Can't wait to try them on my next "fancy plate" dinner.

Joanne said...

I am SO bad at hasselbacking! Majorly jealous of your slinky skillz!

sharon santoni at my french country home said...

OK, so I'"v never eaten sweet potatoes and now I'll have to find some - btw I keep making your brussel sprouts with grapes and squash - love it!
xxx

Anonymous said...

Let's hover..butter sage, swee potaoe

cool winter