Skillet Hasselback Sweet Potatoes Recipe

Skillet Hasselback Sweet Potatoes Recipe
Skillet Hasselback Sweet Potatoes Recipe photo by Taste of Home
Publisher Photo

Skillet Hasselback Sweet Potatoes Recipe

Be the first to add a review
Publisher Photo
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 8 small sweet potatoes (about 7 ounces each)
  • 1/2 cup butter, melted
  • 3 tablespoons finely chopped shallot
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon fresh ground pepper
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced fresh sage
  • 1/2 cup soft whole wheat bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped toasted nuts, optional

Directions

Preheat oven to 425°. Cut thin slices lengthwise from bottom of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them attached at the bottom. Arrange sweet potatoes in a 12-in. cast iron skillet.
Stir together next five ingredients. Spoon half the butter mixture evenly over sweet potatoes. Bake 35 minutes.
Meanwhile, add herbs to remaining butter mixture. Toss bread crumbs with Parmesan. Remove skillet from oven. Spoon remaining butter mixture over potatoes; top with bread crumb mixture. Return to oven until potatoes are tender and topping is golden brown, 10-12 minutes. If desired, top with toasted nuts. Yield: 8 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Skillet Hasselback Sweet Potatoes in Taste of Home Cooking School Recipe Collection-MAG Fall 2017

Nutritional Facts

1 sweet potato: 333 calories, 13g fat (8g saturated fat), 33mg cholesterol, 620mg sodium, 52g carbohydrate (20g sugars, 6g fiber), 5g protein.

  • 8 small sweet potatoes (about 7 ounces each)
  • 1/2 cup butter, melted
  • 3 tablespoons finely chopped shallot
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon fresh ground pepper
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced fresh sage
  • 1/2 cup soft whole wheat bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped toasted nuts, optional
  1. Preheat oven to 425°. Cut thin slices lengthwise from bottom of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them attached at the bottom. Arrange sweet potatoes in a 12-in. cast iron skillet.
  2. Stir together next five ingredients. Spoon half the butter mixture evenly over sweet potatoes. Bake 35 minutes.
  3. Meanwhile, add herbs to remaining butter mixture. Toss bread crumbs with Parmesan. Remove skillet from oven. Spoon remaining butter mixture over potatoes; top with bread crumb mixture. Return to oven until potatoes are tender and topping is golden brown, 10-12 minutes. If desired, top with toasted nuts. Yield: 8 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Skillet Hasselback Sweet Potatoes in Taste of Home Cooking School Recipe Collection-MAG Fall 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSkillet Hasselback Sweet Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review