• Tommy Centola

Hasselback Sweet Potatoes

Here is a fancy looking way to serve individual sweet potatoes. It's not a difficult dish to prepare. It will wow your dinner guest.


4 medium sweet potatoes (about 2 pounds)

2 tablespoons canola oil

1/2 teaspoon kosher salt

1/2 teaspoon Creole seasoning

6 tablespoons cane syrup

2 tablespoons apple cider vinegar

2 tablespoons butter, melted

1 tablespoon chopped fresh thyme

1/4 cup coarsely chopped seasoned pork cracklin' strips


Preheat oven to 425℉. Spray a small rimmed baking sheet with cooking spray.

Cut 1/8 to 1/4-inch thick slits crosswise into potatoes, being careful not to cut all the way through (potatoes should remain intact at least 1/4 inch from the bottom). Place potatoes on prepared pan. Brush with oil; sprinkle with salt and Creole seasoning.

Bake until softened, about 35 minutes. Remove fro oven. Reduce oven temperature to 350℉.

In a small bowl, whisk together cane syrup, vinegar, melted butter, and thyme. Reserve 1/4 cup of the syrup mixture. Gently fan out potato slices, and brush with syrup mixture.

Bake until tender, about 15 minutes more, basting once with syrup mixture. Drizzle with reserved 1/4 cup syrup mixture. Sprinkle with pork cracklin'.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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