Saturday, April 29, 2023

Hasselback Purple Sweet Potatoes


© 2023 | http://angiesrecipes.blogspot.com




© 2023 | http://angiesrecipes.blogspot.com


© 2023 | http://angiesrecipes.blogspot.com


This recipe is a really easy meal idea that looks much fancier and more impressive than the amount of work required to make it. It requires just a few ingredients and can be prepared with almost any kind of sweet potatoes.
The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first developed by Leif Elisson in the 1950s. Make even thin slits through the sweet potato (or other vegetables) between two chopsticks or wooden spoons while leaving the bottom intact, and you’ll have a beautiful, fan-shaped sweet potato that makes any meal more fun and festive.

 
  • 3 Medium-sized purple sweet potatoes, washed and scrubbed
  • 3 Fresh rosemary sprigs
  • 3 tbsp Olive oil
  • Fleur de sel
  • Black pepper
  • 2 tbsp Pumpkin seeds
  • 50 g Feta, crumbled
  • 2 tbsp Cilantro, chopped
  1. Preheat the oven to 200C/400F. Remove needles the rosemary sprigs. Wash and dry purple sweet potato. Set one purple sweet potato in between two chopsticks or wooden spoons and make slits about 1/8 inch / 3 mm apart going down the sweet potato, leaving 1/4 inch / 6mm at the bottom unsliced. Using the chopsticks or wooden spoons will ensure that the cut does not go all the way through. Repeat with the remaining sweet potatoes.
  2. Place each sweet potato cut-side up on a baking dish or a cast-iron pan. Tuck the rosemary sprigs in between the slices and brush all over with the olive oil. Sprinkle the potatoes with salt and a few grinds of pepper. Bake for 50 minutes until sweet potatoes are crisp on the outside and tender on the inside. Baste with any olive oil in the baking dish halfway cooking to get extra crisp sweet potatoes.
  3. Remove from the oven and top with chopped cilantro, Feta and pumpkin seeds. Enjoy while still warm!

© 2023 | http://angiesrecipes.blogspot.com





© 2023 | http://angiesrecipes.blogspot.com



© 2023 | http://angiesrecipes.blogspot.com


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26 comments:

  1. DEZMOND29/4/23 23:05

    They have such lovely colour, I usually stick red onion rings into the cut slots or slices of shrooms.

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  2. roentare29/4/23 23:26

    It looks very fragrant to taste

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  3. Brian's Home Blog30/4/23 00:47

    Yum, yum, yum!

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  4. Tom30/4/23 00:51

    ...I've never seen purple sweet potatoes here, can orange ones be used?

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  5. Citu30/4/23 04:51

    Gracias por la receta, Tomó nota. Te mando un beso.

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  6. COCINA Y REPOSTERÍA DE ANTAÑO30/4/23 07:45

    Hola Angie. Deliciosa receta. Gracias por compartir. Besos

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  7. Margaret D30/4/23 07:56

    Well it does look nice.

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  8. eileeninmd30/4/23 13:13

    Hello,
    I love sweet potatoes, my favorite. I have not seen these in our stores. Thanks for sharing. Take care, have a great day and a happy new week.

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  9. Whats Cookin Italian Style Cuisine30/4/23 13:16

    Awesome idea for sweets! I love hasslebacks will make them soon!

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  10. Federica Simoni30/4/23 14:41

    che buone!!

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  11. Anonymous30/4/23 14:46

    Judee from Gluten Free A-Z: I love the fresh rosemary inserted into the sweet potato. I don't see very many purple sweet potatoes here and when we do they are quite pricy. The hassle back idea look great!

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  12. Anonymous30/4/23 14:46

    This comment has been removed by the author.

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  13. Christine30/4/23 17:44

    Great idea!

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  14. Liz That Skinny Chick Can Bake30/4/23 20:19

    I've never thought of making hasselback potatoes with sweet potatoes---a marvelous idea!!! So yummy!

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  15. Norma230/4/23 20:19

    Angie, around here I have seen the technique of cutting in restaurants but with potatoes.

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  16. foodtravelandwine1/5/23 01:39

    What a great idea!!....I love how colorful it is!!.....Abrazotes, Marcela

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  17. My name is Erika.1/5/23 02:22

    What a yummy way to eat sweet potato. Sweet potatoes are the best. Happy May!!!!

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  18. Rose world1/5/23 06:44

    Baked potatoes looked good. Never seen such big purple potatoes.

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  19. Grace 1/5/23 07:49

    En mi país no he visto papas moradas. Las he comido en Chile; sabían riquisimas.
    Gracias Angie por compartir tus conocimientos.
    Un gran abrazo!

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  20. Rainbow Evening1/5/23 12:38

    excellent work....
    must be delicious....

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  21. Jeff the Chef1/5/23 14:05

    I love purple sweet potatoes! I don't often come across them in the store, but when I do I always snatch them up. Thanks for you interesting take on them!

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  22. Bill1/5/23 18:25

    Looks delicious!

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  23. Ben | Havocinthekitchen1/5/23 18:28

    Purple colour always is so beautiful in food photography - these potatoes look absolutely stunning! Loving the use of aromatics, too.

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  24. Cooking Julia1/5/23 22:25

    They look very good with some feta and fresh herbs on top.

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  25. tigerfish4/5/23 01:50

    Definitely impressive to look at. After making it once for the fun, I now simply roast purple sweet potatoes without making the slits/cuts. :p

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  26. Anonymous7/5/23 16:29

    Hassleback potatoes always make a pretty presentation and taste so good~ I haven't tried it with sweet potatoes, must do!

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