Hasselback Sweet Potatoes with Brown Sugar & Pecans

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 4 Sweet potatoes, medium

• Baking & Spices

  • 1/4 cup Brown sugar or coconut sugar, packed
  • 1/4 tsp Cinnamon
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 4 tbsp Butter

Found on glutenfreewithlb.com

Description

Directions

• Preheat oven to 400 degrees.
• Wash potatoes and dry thoroughly.
• With a very sharp knife, cut the bottom ¼ - inch off of a sweet potato. This will help prevent the potato from rolling around while cutting.
• Next, at about ½ - inch from the end , make a slice ¾ of the way through the potato. Make another slice ¼ - ½ inch away from the previous slice. Repeat this until the entire potato is sliced thinly. Do this with the other 3 potatoes.
• Drizzle a little olive oil and sprinkle a bit of salt over each potato. Place potatoes on a baking sheet and bake for 15 minutes.
• Using a pastry brush, spread 1 tablespoon of melted butter over the potatoes, reserving the remaining 3 tablespoons. Return potatoes to the oven for 10 minutes. Repeat this step three additional times, or until potatoes are cooked through.
• In a small bowl combine brown sugar, pecans and cinnamon. Toss to combine.
• Once potatoes are fork tender, sprinkle each with equal amounts of the brown sugar pecan topping. Return potatoes to oven for an additional 5-10 minutes.
• Serve potatoes and enjoy!