Hasselback sweet potatoes are unbelievably versatile as they can be served with absolutely anything, as a side, or on their own. Crispy on the outside and tender on the inside, this is my favorite way to roast a sweet potato. The trick is to thinly slice the potato all the way through so they open like an accordion, but leaving the potato intact. They look amazing on the plate, and they taste better than they look. Enjoy!
- 2 medium sweet potatoes, scrubbed and dried
- 4 garlic cloves
- 1 tablespoon plus 2 teaspoons olive oil
- 1 teaspoon Himalayan salt, plus more for seasoning to taste
- 2 tablespoons of ghee or unsalted butter
- Preheat the oven to 425 degrees.
- Pour 1 tablespoon olive oil into a large cast-iron skillet, swirl it so it coats the whole pan, then put it in the oven while you cut the potatoes.
- Cut the potatoes in half lengthwise, place cut side down on a cutting board, then use a knife to make thin slices on a slight bias from the top to the bottom of the potato half. Cut almost all of the way through the potato, stopping before you reach the bottom.
- Carefully remove the skillet from the oven and nestle the sweet potato halves inside in a single layer. Drizzle the top of each with ½ teaspoon olive oil, sprinkle with salt, then bake for 30 minutes.
- Meanwhile, add the ghee to a small pot with 1 teaspoon salt. Grate the garlic into the pot with a microplane, then heat over low until the ghee is melted.
- Take the sweet potatoes out of the oven and, keeping in mind that the pan is hot, use a fork or offset spatula to gently pry the slices apart so that there’s more room between each one. Use a brush to coat the potatoes with garlic butter (the more you get inside the slices, the better).
- Bake for an additional 10 minutes. For extra crisp edges, broil potatoes for 2 to 4 minutes, until the ruffles are charred. Top with olive oil, breadcrumbs (I make my own from old bread), and parmesan cheese.