Hasselback Sweet Potatoes with Pistachios
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 286, total fat 17 G., saturated fats 4 G., proteins 5 G., carbohydrates 31 G., fiber 6 G., cholesterol 10 mg, sodium 366 mg, sugar 7 G.
Calories 286, total fat 17 G., saturated fats 4 G., proteins 5 G., carbohydrates 31 G., fiber 6 G., cholesterol 10 mg, sodium 366 mg, sugar 7 G.
This impressive Hasselback sweet potato side dish only looks complicated. It's actually very easy to make. To slice the potato beautifully without breaking it, place chopsticks or wooden spoon handles on the sides of the potato; this will slow down the knife. Once the Hasselback sweet potato is baked, arrange it on a platter and sprinkle with spiced pistachios.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
Sweet potato
- 2 tablespoons melted unsalted butter
- 2 tbsp. l. olive oil
- 3/4 tsp smoked paprika
- Coarse salt
- 6 small or medium sweet potatoes
Pistachio topping
- 1 tbsp. l. olive oil
- 2/3 cup chopped unsalted pistachios, shelled
- 0.5 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Coarse salt
- 1/4 tsp sugar, optional
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Line a baking sheet with foil.
- Sweet potato:
In a small bowl, combine the butter, olive oil, paprika, and 1/2 teaspoon salt. Using a sharp knife, slice each sweet potato crosswise into 1/4-inch-thick slices, cutting about two-thirds of the way down to keep the potato whole. - Place the tubers on the prepared baking sheet and brush with about half of the butter and paprika, making sure to get some of the butter into the cuts.
- Bake until the slices are just cooked through and slightly pliable, about 30 minutes. Press gently with a fork on the tops of the sweet potatoes to separate the slices. Brush the spaces between the slices with the remaining butter, then bake until cooked through and lightly crisp on top, about 35 minutes more.
- Pistachio topping:
Heat oil in a medium skillet over medium-high heat. Add pistachios, paprika, chili powder, garlic powder, onion powder, 1/4 teaspoon salt, and sugar, if using. Cook, stirring frequently, until fragrant, 3–4 minutes. Stir in parsley. Serve sweet potatoes sprinkled with pistachios.
Author of the recipe - Valerie Bertinelli is an American actress.
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