Recently, I have seen a bunch of photos and recipes for Hasselback Potatoes when I’ve been surfing around. I can completely see why they are popular – they’re very eye-catching. So, I wanted to try making Hasselbacks too, but of course with a twist. I decided to try using sweet potatoes, and this is what I came up with. I am really happy with this recipe. The sugar-cinnamon-butter is so flipping good with the teeniest little kick from cayenne. And the orange-cardamom sour cream goes perfectly. YUM!
Sweet Hasselback Potatoes with Orange Cardamom Cream
- 3-4 sweet potatoes, scrubbed clean
- extra virgin olive oil
- 1 T unsalted butter, softened
- 1 T light brown sugar
- ⅛ t ground cinnamon
- ⅛ t pure vanilla extract
- pinch kosher salt
- pinch fresh cracked pepper
- pinch cayenne pepper
- ½ c reduced fat sour cream
- zest of an orange
- ⅛ t cardamom
Heat oven to 425F.
Rub the outside of the potatoes lightly with a little olive oil. With a sharp knife, carefully cut the slices without cutting all the way through. Bake at 425F for 50-60 minutes until potatoes are cooked through and soft inside, crispy outside. Halfway through the cook time, use a fork to gently fan the slices a bit so they separate.
While potatoes are cooking, combine the butter, sugar, cinnamon, vanilla, salt, pepper, and cayenne pepper, in a small bowl.
Remove the potatoes from the oven and spoon on the butter mixture, gently working it in between the slices of potato.
In a small bowl, combine the sour cream, orange zest, and cardamom. Serve with the potatoes.