Cooking recipe: Hasselback “Chopstick” Sweet Potatoes recipe
INGREDIENTS:
- 4 medium sweet potatoes
- 6 tablespoons of unsalted butter
- 1/3 cup light brown sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon powder
- 1/2 teaspoon of salt
- 1/4 cups pecan halves, finely chopped
Preheat oven to 425F (220C)
Shave a thin sliver from one side of each potato to give it a flat surface
Make thin slices into the potato about 1/16-inch stopping before you cut all the way through (a chopstick placed on each side of the potato will help prevent cutting all the way through
Put each potato on a separate sheet of tin 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-pan
Melt the butter in a small skillet over medium-high heat, swirling occasionally, until browned and nutty, 2-3 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 minutes. Remove the potatoes from the foil, put them on a serving platter and drizzle with the sauce leftover in the foil packet
Sprinkle with the pecans and serve. Enjoy!