The other night my husband found this article on some news website about the top healthiest foods, and after discovering that he doesn’t like almost all of them (or so he claims), I challenged him to try them again! So I went to Safeway and bought black beans, lentils, sweet potatoes and other foods on the list to make him try. I have to admit, I have never tried to cook sweet potatoes. I am a huge fan of sweet potato fries, but since this was the only time Fabi tried them and says he didn’t like them, I felt like trying something different with the sweet potatoes. OK – Is there anyone Swedish out there? Ever since I saw hasselback potatoes I became infatuated. I tried to find out the origin, but there is not much information out there on the origin of hasselback potatoes. Some claim Sweden is where they originated. Is this really the typical way potatoes are baked in Sweden? Don’t they just look super fancy? Well, maybe not mine (this was my first time attempting to make them), but if you do a quick image search on Google you will find some pretty incredible looking hasselback potatoes. There are many recipes out there, but I combined a few ideas here and there to come up with my hasselback sweet potato recipe. I used my toaster oven to save energy. They almost remind me of sweet potato fries because of the crispy breadcrumbs! MMMM <3 They were husband-approved 🙂 One down, 5 to go…
- 2 medium sweet potatoes
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper
- 2 tbsp bread crumbs
- Fresh parsley for garnish
- Preheat oven to 425 degrees F.
- Wash and dry sweet potatoes very well.
- Carefully make thin slices about ⅔ down along each sweet potato.
- Melt butter in microwave for 15 seconds and add olive oil, thyme, salt and pepper. Mix well.
- Drizzle half of the butter over each potato, leaving half for later. Use fingers to spread all around, and get in between the slices as much as you can.
- Bake for 30 minutes, then remove and sprinkle breadcrumbs over each potato, getting in between slices.
- Drizzle remaining butter mixture over the potatoes and bake for another 15 minutes.
- Remove from oven, garnish with fresh parsley, and serve warm.
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That’s a beautiful way to bake a potato!
Thanks for your comment Julia 🙂
Brilliant. I didn’t think of using sweet potatoes this way. I am confident that you will be able to make your husband like everything on his “dislike” list. I am a big believer of revisiting things you thought you previously didn’t like. Some of my current favorite foods came out of this “revisiting” theory… such as brussels sprouts, beets, bok choy and swiss chard.
wow! what a creative way to eat/bake a sweet potato! Love it!
Thank you Cathy! I hope so 🙂 I also have become quite fond of foods I thought I didn’t like!
How delicious that looks! We are huge sweet potato fans here, so this is definitely going on the list of fall dishes!
That looks yummy!
I think your potatoes look amazing! I love sweet potatoes. My favorite way to eat them is oven fries. They are addictively good and super easy to make.
Healthy all the way my friend, your potatoes look divine 😀
Choc Chip Uru
WoW!!Brilliant idea, and potato looks so delicious!!Going to try it immediately.:)Thanks for sharing.
Mmm yum, what a great side dish for dinner and it looks so impressive too!
Black beans? You’ve got to try Chocolate Covered Katie’s black bean brownies. Hubby will not even know there are black beans in there! What he doesn’t know won’t hurt him. 🙂
P.S. The brownies are much tastier with coconut oil instead of vegetable oil.
Mine’s in the oven right now. It should be tasty! Regarding the origin, I’ve lived in Sweden and never had this dish. It might be a regional specialty or perhaps come from a nearby country.
Hmmm interesting!! So the mystery continues… Thanks Brig!
Hi, it look yummy .
Can I use toast oven to make it? I only have toast oven at my home .
Yes you can! 🙂