Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Take all the ingredients of a classic sweet potato casserole and combine them with the elegance of Hasselback potatoes for a stunning holiday side dish. These accordion-cut sweet potatoes are baked in brown butter with brown sugar, vanilla, and cinnamon, imparting a wonderful caramel flavor that perfectly complements the sweet potato's natural sweetness. To carefully slice the potato into the accordion, place chopsticks on either side of the potato to help stop the knife. Serve topped with chopped toasted pecans.

Ingredients:

• 4 medium sweet potatoes
• 6 tablespoons unsalted butter
• 1/3 cup light brown sugar
• 1 tsp vanilla extract
• 0.5 tsp ground cinnamon
• 0.5 tsp coarse salt
• 1/4 cup pecan halves, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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sweet potato, pecans, cinnamon

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Preparation:

Step 1
• Position a rack in the middle of the oven and preheat the oven to 425°F (220°C). Cut a thin strip down one side of each sweet potato so it will stand upright while you cut. Make slits across the potato about 0.2 cm apart, stopping to avoid cutting all the way through. Two chopsticks on either side of the sweet potato will help stop the knife from cutting all the way through. Place each sweet potato on a separate sheet of foil. Wrap it so the tops remain exposed. Place the sweet potatoes on a rimmed baking sheet.
Step 2
• In a small skillet over medium-high heat, melt the butter, stirring occasionally, until darkened and nutty, 2-3 minutes. Add the brown sugar, vanilla extract, cinnamon, and salt. Drizzle the sweet potatoes with the butter mixture and pinch the foil over the top to seal. Bake for 45 minutes, then let cool for a few minutes.
Step 3
• Remove the sweet potatoes from the foil, place them on a serving platter, and spoon the sauce from each bundle over them. Sprinkle with pecans before serving.

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