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Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Ingredients

Directions

~ Marla Meridith

Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Instead of the typical sweet potato casserole, serve these delicious Hasselback Sweet Potatoes for the holidays. A great side dish with your Thanksgiving turkey and all the fixings!

4 servings

4 medium sweet potatoes, rinsed and pat dry
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup pure maple syrup
1/2 teaspoon kosher salt
–For the topping
3 tbsp unsalted butter
1/4 cup pecan halves, finely chopped
1/4 cup golden raisins
1/4 tsp ground cinnamon
maple syrup

Pre heat oven to 425 degrees F with the rack in the middle.
Slice a small amount of sweet potato off the bottom of each so they lay flat.
Carefully cut horizontal slices 1/16th inch wide, getting close to the bottom, but not cutting through the potato. You are looking to make an accordion pattern.
Cut 4 pieces of aluminum foil, large enough to wrap each potato.
In a small bowl combine the melted butter, syrup and salt.
Place each potato on the individual foil wrappers, then onto a baking sheet. Partially cover potatoes so the sauce doesn’t leak out. Drizzle the butter mixture over the potatoes. Loosely wrap the potatoes. Bake for 45 minutes.
When the potatoes are almost done baking make the butter topping. Melt the butter in a small saucepan over low heat. Add the pecans, raisins and cinnamon. Cook about 5 minutes, stirring often.
Remove the potatoes from the oven. Carefully unwrap them and place on a serving dish. Top with the pecan butter sauce. Drizzle some more maple syrup over the tops. Serve immediately.

~ Marla Meridith

Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Instead of the typical sweet potato casserole, serve these delicious Hasselback Sweet Potatoes for the holidays. A great side dish with your Thanksgiving turkey and all the fixings!

4 servings

4 medium sweet potatoes, rinsed and pat dry
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup pure maple syrup
1/2 teaspoon kosher salt
–For the topping
3 tbsp unsalted butter
1/4 cup pecan halves, finely chopped
1/4 cup golden raisins
1/4 tsp ground cinnamon
maple syrup

Pre heat oven to 425 degrees F with the rack in the middle.
Slice a small amount of sweet potato off the bottom of each so they lay flat.
Carefully cut horizontal slices 1/16th inch wide, getting close to the bottom, but not cutting through the potato. You are looking to make an accordion pattern.
Cut 4 pieces of aluminum foil, large enough to wrap each potato.
In a small bowl combine the melted butter, syrup and salt.
Place each potato on the individual foil wrappers, then onto a baking sheet. Partially cover potatoes so the sauce doesn’t leak out. Drizzle the butter mixture over the potatoes. Loosely wrap the potatoes. Bake for 45 minutes.
When the potatoes are almost done baking make the butter topping. Melt the butter in a small saucepan over low heat. Add the pecans, raisins and cinnamon. Cook about 5 minutes, stirring often.
Remove the potatoes from the oven. Carefully unwrap them and place on a serving dish. Top with the pecan butter sauce. Drizzle some more maple syrup over the tops. Serve immediately.

~ Marla Meridith