Cristina Ferrare’s Hasselback Sweet Potatoes
Aren’t these beautiful? I love sweet potatoes and this is one of my favorite ways to prepare them — Hasselback style. The skin is crispy and the insides, smooth, creamy and sweet. (This recipe is in my new cookbook, “Food for Thought” out on December 4.)
One sweet potato contains 400% of your daily vitamin A requirement and has high amounts of fiber and potassium. The high fiber content of sweet potatoes helps prevent constipation and promotes regularity for a healthy digestive tract. It reduces chronic inflammation which we need for gut health and is considered low on the glycemic index scale. A sweet potato with the skin contains only 103 calories.
I always have sweet potatoes in my pantry. I make delicious soups, salads and desserts (my chocolate mousse) with sweet potatoes and of course these delicious Hasselback potatoes!
6-1 pound sweet potatoes
1/3 cup extra virgin olive oil
kosher salt and freshly cracked black pepper
Pre-heat oven to 425 F.
Slice a thin portion off one side of each potato and place the flat side down on a cutting board. Cradle a pair of chop sticks or wooden spoons on each side of the potato and scotch tap it well to the board.
Use a sharp knife to make 1/8” thick slices all the way down the potato cutting down to the chop stick or wooden spoon. (Not through the potato).
Using a pastry brush, lightly brush each potato with extra virgin olive oil. Season well with salt and fresh cracked pepper.
Bake for 30 to 40 minutes until golden brown and crispy.