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.