Sweet Potato Hasselbeck Potatoes

If you follow me on Facebook, Instagram or Twitter, undoubtedly you have seen some of the photos of the lovely meals my family and I have been enjoying recently.

Funny thing? In addition to our usual grain-free and dairy-free fare; every meal I have made and every meal I have photographed over the last five days has also been free of eggs, nightshades, nuts, seeds, legumes and sugar.

I know that in my previous life my first thought would have been “what are you eating then?”

My answer today? Food! Real food. Really, really good food!

Pictures

Among the things I have made recently, one of the items my family has been most excited about was also one of the more simple sides I have made.

These Sweet Potato Hasselbeck Potatoes are not only visually appeasing, they are soft in the middle have just the slighted crunch on the edge.

Mix and match your seasonings to match the flavor of your meal couplings. With so many options, these will undoubtedly become your favorite potatoes as well.

xoxo

003

 

Sweet Potato Hasselbeck Potatoes

Ingredients

  • 8 small sweet potatoes
  • 5 Tbs coconut oil, melted
  • 2 tsp garlic
  • 1 tsp salt
  • 1 tsp thyme
  • 1 tsp oregano

Instructions

  1. Preheat oven to 450f. Oil a large shallow glass baking dish.
  2. Peel potatoes and place each on a cutting board. If there is trouble getting potatoes to sit still, cut a ¼ inch slice from the bottom of the potato to help the potato lie flat and not roll, and discard the slice.
  3. Using a very sharp knife, slice each potato crosswise, making ¼ in apart slices and cutting down vertically. Be careful not to slice too deeply, stop slicing approximately ¼ inch above the bottom of the potato.
  4. Run each potato under cold water and flex gently to allow the fans to open.
  5. Carefully brush each potato with melted coconut oil, ensuring some of the oil gets into each crack. Place the potatoes in an oiled baking dish, sprinkle with garlic, salt, thyme and oregano, cover with aluminum foil and bake for 30 minutes. Remove foil and bake an addition 15-20 minutes or until the potatoes turn lightly golden and crispy on the outside with a soft flesh on the inside. Serve warm.
  6. Makes 8 Servings
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/sweet-potato-hasselbeck-potatoes/

Need more potato-rific ideas? Be sure to visit these other FoodNetwork Comfortfest Recipes!

Jeanette’s Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce

Devour: 5 Ways to Cook Potatoes

Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes

Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar

Red or Green?: Spicy Baked Sweet Potatoes

Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions

Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt

Cooking With Elise: Vavos Stewed Potatoes

The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce

The Cultural Dish: Garlic and Rosemary Roasted Potatoes

Thursday Night Dinner: If You Need Me, I’ll Be With My Potato Soup

Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary

Add a Pinch: Loaded Smashed Potatoes

From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes

FN Dish: Well-Loved Potato Sides

Related Posts Plugin for WordPress, Blogger...

Comments

  1. We love sweet potatoes and I’m always looking for new ways to make them… I can tell this is going to become part of our regular rotation! Thanks!!! (I’m pinning this one!)

  2. I will be making these, Sunny! Did you know that I detested sweet potatoes until I went gf/df/sugar-free, etc. (obviously some of those “free” states I didn’t maintain)? They gave me my sweet fix without sugar during that time. Despite my sugary ways resuming, I still love sweet potatoes and eat them all the time, but I have not used sweet potatoes for Hasselbeck potatoes. Such an easy and great idea! Why didn’t I think of it? ;-) Good thing I have you, dear!

    xo,
    Shirley

  3. This looks really good. I’m going to make it in the next couple of days. Thanks!

  4. Sweet potatoes are more than my favorite food – they are my dream food! This is such a great idea. I’ve been making thick cut sweet potato fries, and last night we had a dessert bar with add your own toppings for roasted sweet potatoes: cinnamon, nutmeg, coconut oil, coconut butter, coconut shreds, chocolate shavings, etc etc. These are next on my list!!!

  5. I made these last night and we absolutely loved them! I used cinnamon with a little bit of nutmeg and garlic powder because it went better with dinner (cherry chipotle pork chops!) but sooooo great! Moved this to my new “recipes that shine” pinterest board!!!!

Trackbacks

  1. […] Warm Potato Salad With Onion and Vinegar Red or Green?: Spicy Baked Sweet Potatoes And Love It Too: Sweet Potato Hasselback Potatoes Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions Big Girls, Small […]

  2. […] Potato Salad With Onion and Vinegar Red or Green?: Spicy Baked Sweet Potatoes And Love It Too: Sweet Potato Hasselback Potatoes Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions Big Girls, Small […]

  3. […] Warm Potato Salad With Onion and Vinegar Red or Green?: Spicy Baked Sweet Potatoes And Love It Too: Sweet Potato Hasselback Potatoes Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions Cooking With Elise: […]

  4. […] Potato Salad With Onion and Vinegar Red or Green?: Spicy Baked Sweet Potatoes And Love It Too: Sweet Potato Hasselback Potatoes Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions Big Girls, Small […]

  5. […] Warm Potato Salad With Onion and Vinegar Red or Green?: Spicy Baked Sweet Potatoes And Love It Too: Sweet Potato Hasselback Potatoes Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions Big Girls, Small […]

Speak Your Mind

*