Hasselback Sweet Potatoes
Hasselback Sweet Potatoes
Chef Laura Rainey
From the Fustini's Team Cooking Class, October 2024.
Ingredients
2 tbsp Fustini's Tuscan olive oil, plus more for baking sheet
2 tbsp Iron Fish Bourbon Maple Syrup
1 tbsp fresh thyme leaves
4 small, sweet potatoes (about 2 1/2 pounds total), halved lengthwise
salt and black pepper to taste
Directions
Preheat the oven to 400°F. Lightly oil a rimmed baking sheet. Combine oil, maple syrup, and thyme in a bowl.
Working with one potato half at a time, place a wooden spoon or chopstick on each side of the potato, and cut slits 1/4 to 1/8 inch apart crosswise down the rounded side of the potato, using wood sticks as a guide to avoid cutting all the way through. Repeat with remaining potatoes. Transfer to the prepared baking sheet. Brush potatoes with maple mixture. Season with salt and pepper. Roast until golden brown and tender, 25 to 30 minutes.
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