Hasselback Sweet Potatoes with Spiced Maple Ghee

Chay Wike

I am all about getting beautiful and delicious food on the holiday table with the least amount of stress. Hasselback potatoes were first introduced in the 1940s by a restaurant in Sweden named Hasselbaken. Now it’s become a well-known preparation, in which potatoes are cut into extremely thin slices that don’t quite go all the way through each potato, resulting in a fan-like presentation that creates more surface area and crevasses that hold in lots of flavor. This sweet potato version is easy to prepare, drizzled with a winter-spiced maple glaze for potatoes that are nice and sweet with caramelized edges.

Yield: Serves 4 to 6
Author: The Kitchen Commune

Hasselback Sweet Potatoes with Spiced Maple Ghee

gluten-free, grain-free, paleo, vegetarian, egg-free, nightshade-free, soy-free, nut-free

Ingredients

  • 3 pounds sweet potatoes
  • 3 tablespoons extra-virgin olive oil
  • Kosher sea salt
  • Freshly ground black pepper
  • ⅓ cup ghee
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ cup finely chopped chives

Instructions

  1. Preheat the oven to 425°F.
  2. On a stable cutting board, place each potato between two chopsticks. Cut ⅛-inch-thick slices crosswise down the entire length of the potato, making sure to cut almost but not all the way though. To avoid cutting off the ends, start your slices where the potato meets the cutting board surface.
  3. Transfer the potatoes to a baking dish that will fit them nice and snugly. Drizzle with olive oil, season with salt and pepper, and roll them around a few times to coat evenly. Return all the potatoes cut sides up. Place in the oven and bake for 30 minutes.
  4. While the potatoes bake, in a small sauce pan over medium-low heat, melt the ghee, then add the maple syrup, cinnamon, and cloves. Mix together until well combined and turn off the heat.
  5. Remove the sweet potatoes from the oven and, using a fork, gently pry apart the slices of each potato a little bit. Pour the ghee mixture over them and bake another 30 minutes, basting the potatoes with the ghee halfway through.
  6. Remove from the oven and finish with chopped chives. Serve immediately or at room temperature.