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These sweet sweet potatoes are an easy and pretty side dish and a great vegetarian play on the famous “salami hasselback.”
2 pounds sweet potatoes, peeled
1/3 cup brown sugar
2 ounces margarine (use soy-free, if needed)
1 teaspoon Gefen Vanilla Extract
1/2 teaspoon ground cinnamon
honey glazed pecans, chopped, for garnish
Starting with one potato at a time, shave off the bottom of your potato, so it sits stably to work with, as well as serve. Continuously slice straight down into the potato, stopping short of half an inch to the bottom, to create a Hasselback cut. Holding the potato down with one hand, make nice, even, consecutive cuts between an eighth of an inch and a fourth of an inch measure of thickness. As it bakes, the slices will fan out and resemble an accordion.
Preheat the oven to 425 degrees Fahrenheit and place the rack on the lower middle position.
In a small sauce pot, melt margarine, brown sugar, vanilla, and cinnamon to create a small sweet syrup for basting.
Brush the outside of each potato with syrup using a pastry brush.
Place in the oven uncovered for 15 minutes. By now, the potato should start to fan out.
Brush the potato once again, this time reaching between the cracks to make sure you got your potato covered.
Bake for an additional 30 minutes, and pull out every 10 minutes to re-brush each potato with the sauce to prevent them from drying out.
When the potatoes are looking nice and crispy, remove from the oven and pour remaining sauce over them. Be sure to get between the cracks.
Sprinkle the chopped pecans on top of each potato and return to the oven for 10 more minutes to allow the sugar to caramelize and set.
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Water? Hi,
Does the water go with the rest of the syrup ingredients or is it listed in error?
Thanks
Hi- the water was listed as an error so we removed it from the ingredient list.
Re: Advance cooking Hi Chaya,
I’m so happy to hear it’s a hit with your family, ours too! Non-perishable foods in general last in the fridge up to a week. Once this dish is heated up it looks good as new!
Feel free to check out my full holiday cooking guide to see which foods last well in the fridge https://shecooksthat.com/guide-successful-cooking/
Good luck cooking!
sarah chana
Yum.
Advance cooking Hi! I love this recipe! was a real family hit! I would like to make them for shavous and was wondering how many days you think they can last in the fridge for?
Thanks for all the delicious recipes!
For sure at least a week. Maybe longer.
Freeze? This recipe looks soooo good. I want to make it for Shevuos – something filling and pareve that non-milky eaters will also go for!
I would like to know how far in advance I can make these – do they have to made on the day and eaten fresh or can I make them a couple days before Yom Tov, keep them in the fridge and re-heat on hot plate?
They should definitely be fine if you do that.