Eten & drinken
Hasselback Sweet Potatoes with Bacon Brown Butter Sauce
Ingrédients
For the sweet potatoes:
- 1 tablespoon + 2 tablespoons olive oil
- 2 to 3 medium sweet potatoes, scrubbed and dried
- 1 teaspoon garlic powder
- 1 teaspoon finely chopped sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the bacon brown butter sauce:
- 5 ounces diced pancetta, or bacon
- 2 garlic cloves, peeled and chopped
- ¼ cup unsalted butter, cubed
- 1 teaspoon finely chopped sage, plus extra for garnish
- 2-3 tablespoons maple syrup or honey
Directions
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Slice the sweet potatoes in half lengthwise. Place the sweet potato halves, cut side down, on a cutting board. Arrange two wooden skewers or chopsticks along the length of the sweet potato and then slice ⅛-inch thick slices almost all the way through to the bottom of the potato.
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Brush the potatoes with the herb oil and carefully transfer them to the preheated and oiled cast-iron skillet. Bake for 30-40 minutes.
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Crisp up the bacon and the garlic. Then brown the butter and add the bacon, garlic, sage, and maple syrup.
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Remove potatoes from the oven when done and pour the maple bacon brown butter over potatoes. Garnish with extra sage, serve immediately, and enjoy!
This recipe was originally published by @theoliveandmango and is reprinted with the permission of the author. You can find the full recipe and recipe notes here.
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