Hasselback Yams Recipes

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place a potato between the handles of 2 wooden spoons or chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoons or chopsticks will prevent you slicing all the way through. Repeat with the remaining potatoes.
• Mix together the butter, brown sugar and cinnamon with a pinch of salt and pepper in a small bowl.
• Place the sweet potatoes on a baking sheet. Using a spatula, spread the butter mixture all over the potatoes. Bake until tender and golden, 40 to 45 minutes. Transfer to a platter and garnish with the sage and rosemary.

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 425°. Cut thin slices lengthwise from bottoms 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 intact at bottom. Arrange the sweet potatoes in a greased 13x9-in. baking pan., In a small bowl, whisk together butter, brown sugar, orange juice and orange zest. Spoon half the butter mixture evenly over the sweet potatoes; sprinkle with salt and pepper. Combine cream cheese, dates and sage; spread between potato slices., Bake, covered, until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover; spoon the remaining butter mixture over potatoes and top with pecans. Return to oven and bake until potatoes are completely tender and topping is golden brown, 25-30 minutes longer. If desired, serve with additional chopped sage.

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
• Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
• Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
• Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
• Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams

HASSELBACK SWEET POTATOES

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Shave a thin sliver from one side of each potato to give it a flat surface to stand on while you slice it. Make thin slices into the potato about 1/16-inch thick, stopping before you cut all the way through. (Placing a chopstick on either side of the potato while you slice it can help stop the blade before it cuts all the way through.) Put each potato on a separate sheet of foil. Shape the foil around the potatoes to wrap them, but leave the tops open and exposed. Put the potatoes on a rimmed baking sheet.
• Melt the butter in a small skillet over medium-high heat, swirling occasionally, until browned and nutty, 2 to 3 minutes. Stir in the brown sugar, vanilla, cinnamon and salt. Drizzle the butter mixture over the potatoes and pinch the foil together on top to seal the potato inside. Bake for 45 minutes, then let cool for a few moments. Remove the potatoes from the foil, put them on a serving platter and drizzle with the sauce leftover in each foil packet. Sprinkle with the pecans before serving.

HASSELBACK SWEET POTATOES

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F.
• Line a baking dish or rimmed baking sheet with foil and then brush the foil with olive oil or butter.
• Scrub the sweet potatoes. Leave the peels on or peel them. If the potato is very round and rolls easily, cut a small slice off the bottom so it will be stable and won't roll as you make the cuts.
• Place the sweet potato on a cutting board and put a wooden spoon against each long side so the potato is surrounded by the spoon handles. This will make it much easier to make the slices without cutting through. Or use a pair of chopsticks (thick ends). With a large, sharp knife, carefully cut the potatoes, making the slices about 1/8 to 1/4-inch apart. Make sure to cut straight down, and keep the potato within the spoon handles. Repeat with the remaining potatoes.
• Arrange the sweet potatoes in the prepared baking pan and brush with about half of the melted butter. Sprinkle them lightly with kosher salt and freshly ground black pepper.
• Bake the sweet potatoes for 10 minutes. Brush the sweet potatoes with more butter and then continue baking-brushing and basting every 10 minutes-for about 50 to 60 minutes or until they are tender.
• While the sweet potatoes are baking, toast the walnuts. Spread the nuts out in a dry skillet and place it over medium heat. Cook until the nuts are lightly toasted and aromatic, stirring constantly. Remove to a plate to stop the cooking process.
• Remove the sweet potatoes from the oven and drizzle them with some maple syrup and then sprinkle with the toasted nuts. Make sure to get some between the slices.
• Return the sweet potatoes to the oven and bake for about 5 minutes longer.
• Serve immediately.

HASSELBACK YAMS

Steps:

• Preheat the oven to 400˚F. Line a shallow baking pan with parchment paper. With a sharp knife, make a series of widthwise slices into the top of each yam, spacing them about 1/8" to 1/4" apart, and slicing about three quarters the way through. Set the yams, cut side up, in the baking pan. Bake, uncovered, 30 minutes. When the yams have baked 30 minutes, remove from the oven. Run the back of a fork across the tops of the yams, and using light pressure, fan the slices, slightly separate them from one another. Combine the butter, oil, sage, garlic, syrup and juice in a small bowl. Brush half this mixture on top of the yams and in between the slices. Season the yams with salt and pepper. Bake the yams 15 minutes more. Brush the top of the yams with the remaining butter mixture, and then bake 15 minutes more, or until tender. Set yams on a serving platter, brush with the liquid left in the pan, and then serve. Recipe Options: Instead of fresh sage, use 2 tsp. of dried sage leaves in this recipe. Instead of maple syrup, use an equal amount of honey.

HASSELBACK CANDIED YAMS

Steps:

• Preheat oven to 400 degrees F. Butter a 9"x 9" baking dish and set aside.
• Slice each yam into thin slices, stopping about 3/4 of the way through. Place each one onto a foil lined baking sheet.
• Combine butter, salt, spices, and lemon zest. Spread butter mixture over the yams. Cover with foil and bake in preheated oven for 40 minutes. Uncover and baste the yams. Return to oven and continue cooking another 15 minutes.
• Top with marshmallows and pecans, pushing some between the slices. Place under the broiler until marshmallows are golden.
• Serve hot.

HASSELBACK POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
• Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
• Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.

YAMS, HASH BROWN STYLE

Steps:

• Peel & coarsely grate yams (should equal about 1 quart).
• Heat shortening in large skillet, then add grated yams.
• Cook, stirring occasionally, for 10 minutes.
• Add butter & pepper, & continue cooking & stirring until lightly browned.
• Drizzle with honey & stir to blend before serving.