The Hasselback Sweet Potatoes look fantastic. Such a delightful presentation for such a simple side dish! The accordion-like cuts make them so much fun to eat. Crunchy and golden on the outside and soft on the inside, they are perfect for lunch or dinner and also for dinner parties or holiday entertaining.
You’ll Need
adobo sauce (from a can of chipotle chiles in adobo), cilantro, kosher salt, Mexican crema or sour cream, olive oil, sweet potatoes.
Why it stands out: the smoky chipotle crema on top turns a plain side into something guests remember, and it is only a few ingredients.
Get the full recipe from Ann Pittman at Cooking Light. The original page is no longer online, so the link goes to the archived copy of the Cooking Light recipe.
Thanks to Ann Pittman for the article inspiration.
Hasselback tips
- Choose long, even potatoes. They sit flat and cook evenly.
- Thin slices crisp best. The thinner the slices, the more crispy edges you get.
- Brush oil into the gaps. Fan the slices open a little so the oil and salt get between them.
- No crema? Sour cream works, and our sour cream substitute guide covers other swaps.
More sweet potato sides
- Baked sweet potato with cinnamon brown sugar butter
- Air fryer sweet potato chunks
- 11 easy ways to cook sweet potatoes
- Slow cooker mashed sweet potatoes with marshmallows
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