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Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

Yields1 ServingPrep Time5 minsCook Time45 minsTotal Time50 mins

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 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
1

Pre heat oven to 425 degrees F with the rack in the middle.

2

Slice a small amount of sweet potato off the bottom of each so they lay flat.

3

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.

4

Cut 4 pieces of aluminum foil, large enough to wrap each potato.

5

In a small bowl combine the melted butter, syrup and salt.

6

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.

7

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.

8

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.

Nutrition Facts

Serving Size 4 servings