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Hasselback-Style Sweet Potato Bake
Recipes
Hasselback-Style Sweet Potato Bake
6 servings
40 minutes total

Ingredients

  • Cooking spray
  • 3 medium sweet potatoes (about 2 ½ lb)
  • 8 tablespoons unsalted butter, divided
  • 6 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons kosher salt
  • 10 gourmet European cookies (about 3 oz)

Steps

    1. Preheat oven to 400°F. Coat 2-quart square baking dish with spray. Pierce potatoes with fork; microwave each potato on HIGH 6 minutes or until tender. Let potatoes stand 10 minutes to cool.
    2. Meanwhile, melt butter. Combine 6 tablespoons butter, brown sugar, vinegar, and salt; whisk to blend. Crush cookies coarsely and combine with remaining 2 tablespoons butter.
    3. Use a serrated knife to cut most of the way through each potato at ¼-inch intervals (10–12 cuts), leaving ¼ inch intact. Place potatoes in baking dish, pulling to slightly separate cuts. Drizzle butter mixture over tops of potatoes. Bake 15–20 minutes until potatoes are tender and brown sugar mixture is bubbly. Top with cookie mixture and bake 5 more minutes. Serve.
    Chef's Tip: Place chopsticks or skewers on both sides of potatoes to help prevent cutting completely through bottoms.

Amount per ⅙ recipe serving: Calories 360, Total Fat 18g, Sat Fat 11g, Trans Fat 0.5g, Chol 40mg, Sodium 740mg, Total Carb 47g, Fiber 4g, Sugars 26g, Protein 3g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%