Maple Pecan Hasselback Sweet Potatoes

Sweet potatoes are probably one of my most favorite vegetables, and especially so when topped with a maple pecan glaze. These hasselback sweet potatoes are fabulous, easy to make, beautiful to look at, and have the flavors of a truly gourmet dish.

  • 2 large sweet potatoes
  • oil for brushing
  • pinch of salt

Preheat oven to 425F. Thoroughly wash the sweet potatoes.
Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
Use wooden spoons on each side of the potato to stop the knife, so you do not accidentally cut through.
Place in a greased baking dish.
Brush with oil and sprinkle with a pinch of salt.
Bake for 60 min.

Maple Pecan Glaze

  • 1/3 cup maple syrup
  • 1/3 cup toasted pecans (toast in oven at 400F for 6 min.)
  • 1 tablespoon vegan margarine (optional)

In a saucepan heat the maple syrup (and vegan margarine). Let simmer for about 6-8 min. Add chopped toasted pecans. Let simmer for another minute or so.

Pour glaze over sweet potatoes when they come out of the oven. Serve warm.

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