Roasted Hasselback Sweet Potatoes With Brown Sugar
These Roasted Hasselback Sweet Potatoes with Brown Sugar are super tasty and so easy to make. They are an incredible side dish and a delicious addition to your holiday table! Wow your guests at Thanksgiving or Christmas dinner with this show stopping side dish!
Servings: 4
Ingredients
- 4 medium sized sweet potatoes, scrubbed well
- 4 tablespoons butter, melted
- ¼ cup brown sugar, divided
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon fresh rosemary, plus more for garnish
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 2 tablespoons pecans, chopped
Instructions
- Preheat oven to 400° F.
- Thoroughly clean the sweet potatoes. Use chop sticks or wood spoons as a guide to cut the sweet potatoes across, into ⅛ inch thick slices without cutting completely through the potato. The chop stick will stop the knife so that the knife does not go all the way through the potato.
- Place the sliced Hasselback potatoes into a casserole dish or any oven safe dish.
- In a small bowl, melt the butter and whisk in 2 tablespoons of brown sugar, cinnamon, nutmeg, finely chopped rosemary orange zest and orange juice. Brush half of this butter mixture over the potatoes so that the butter drips down into the slices of potato.
- Place the baking dish with potatoes into the preheated oven and bake for 1 hour. Periodically brush the potatoes with the remaining butter mixture.
- Check the potatoes with a fork to make sure they are fork tender. After the potatoes are cooked remove from oven. Sprinkle with the remaining brown sugar and chopped pecans. Serve immediately or cover to keep warm.