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Hasselback Sweet Potatoes
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Description
I stuffed the sweet potatoes with chopped apples, dried cranberries and pecans. A new Thanksgiving tradition is born.
Ingredients
- 2 whole Sweet Potatoes
- 2 Tablespoons Earth Balance Butter Substitute
- 2 Tablespoons Applesauce
- 2 Tablespoons Maple Syrup
- ¼ cups Chopped Pecans
- ¼ cups Dried Cranberries
- ¼ cups Peeled And Finely Chopped Apple
- ½ teaspoons Ground Cinnamon
- 1 pinch Salt
- 2 dashes Olive Oil
Preparation
Preheat the oven to 400ºF.
Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato. Lay wooden chopsticks on each side of the potato and slice as thinly as you can.
Rub them with a little olive oil. Oil a baking dish or line it with parchment paper.
In a small bowl, mix together the rest of the ingredients.
Carefully try to push some of the stuffing mixture between the slices. Pile the remaining stuffing on top of each potato. Drizzle any remaining liquid over the potatoes.
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10-15 minutes, being careful not to burn the topping. Allow to cool for 5 minutes before serving.
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