Hasselback Sweet Potatoes
Swap out garlic, thyme, and lemon juice for bacon bits, chopped scallions, and minced chipotle chilies in adobo and chopped apples, walnuts, and maple syrup.
4 medium sweet potatoes, scrubbed
4 tablespoons butter
1 tablespoon grated garlic
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped rosemary
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
Extra chopped herbs to garnish
Preheat oven to 425°. Line a baking sheet with aluminum foil.
Carefully cut ⅛-inch slits along the top of each potato, stopping ½ inch (1 cm) from the bottom. I find it helpful to place a chop stick on each side of the potato to avoid slicing the potatoes all the way through. Melt butter. Stir in garlic, thyme, rosemary, lemon juice, salt, and pepper.
Place potatoes onto the lined baking sheet; brush with seasoned butter and roast until the center of the potatoes are beginning to soften, about 30 minutes. Remove from oven, brush with more seasoned butter, and fan the wedges out slightly with a fork. Return to oven and bake until the potatoes are soft and tender in the center and crispy on the outside, 15–30 minutes. Serve hot, brushed with seasoned butter and extra chopped herbs.