HASSELBACK SWEET POTATOES WITH THYME & MAPLE SYRUP
There is no reason to save sweet potatoes for the Thanksgiving table. These delicious, cancer fighting, immune boosting, blood pressure lowering, vitamin packed tropical tubers deserve regular side dish rotation. Most accordion potato recipes are for white baking potatoes drizzled with butter. This version produces a far healthier tuber with the same crispy skin and creamy interiors as the original. No need to journey to Stockholm to try this clever preparation, it is simple enough to give it a go in the comfort of your own kitchen. Medium sweet potatoes with skins on work best, but the technique works well with any medium sized russet, or other baking potato. Indulge--a medium sweet potato boasts 100 calories and its same size white cousin has 170.
The unhealthy, delicious alternative is fun Super Bowl fare. Use large Yukon Gold potatoes and follow directions to step 6 (substituting butter for olive oil). Then substitute the maple syrup and thyme for shredded cheddar cheese, bacon and scallions. When the potatoes come out of the oven, use a tiny spoon to add dollops of sour cream between slices before serving.
Nota bene: Mini marshmallows may be stuffed between slices to produce an individually portioned classic Thanksgiving side dish (substitute butter for olive oil).
1. Preheat oven to 425 degrees F.
2. Line a half sheet baking pan with aluminum foil.
3. Cut a thin slice off one of the long sides of the sweet potato to keep it from wobbling.
4. With a sharp knife, carefully slice the potato into 1/8 inch slices without cutting all the way through the potato. Each potato should still be fanned out. Place on aluminum foil covered tray.
5. Brush all sides, inside and out, with olive oil and sprinkle each potato with salt and pepper.
6. Place the prepared potatoes in the oven for 30 minutes.
7. Remove from the oven, and drop a few thyme leaves between the slices of potatoes.
8. Judiciously drizzle the potatoes with maple syrup.
9. Return to the oven and roast for 20-30 minutes, or until the skins are crisp and the flesh tender. Serve immediately.
6 medium sweet potatoes, unpeeled
Sea salt and freshly ground black pepper
2 tablespoons fresh thyme leaves
2 tablespoons maple syrup