Hasselback Sweet Potatoes with Thyme, Pecans and Parmesan

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 1 Garlic clove
- 4 Sweet potatoes, small
- 2 tsp Thyme, fresh

Baking & Spices
- 1/4 cup Brown sugar, firmly packed light
- 1 Kosher salt and freshly ground pepper

Oils & Vinegars
- 3 tbsp Olive oil, Extra Virgin

Nuts & Seeds
- 3/4 cup Pecans

Dairy
- 1 cup Parmesan cheese, grated

Found on williams-sonoma.com

Description

Prep Time: 25 minutes Cook Time: 50 minutes Servings: 4

Originating in Sweden, Hasselback potatoes feature decorative slices on top and are really quite easy to prepare. As they roast, their edges become wonderfully crispy while the interiors emerge moist and creamy. Here, we use the same technique with sweet potatoes and also add a savory, nutty topping of fresh thyme, Parmesan cheese and pecans.

I actually made this recipe after receiving it from a technique class. I used 4 small potatoes and following the instructions exactly. The potatoes didnt open as pictured and I cooked them longer than the instructions. I added the topping after cooking over 60 minutes. The topping didnt stay in place and was on the bottom of the foil. The brown sugar burned after 10 minutes. If I make this again, I would microwave the potatoes after cutting and before finishing cooking in the oven. The topping was good and would have been better if it stayed in place. Im not a novice cook and have used William Sonoma recipes in the past.

How many sweet potatoes? It appears that the recipe is missing the number of sweet potatoes and how large? What variety or does the variety matter?