Hasselback-Süßkartoffeln

Zutaten

• 4 medium sweet potatoes (washed and dried thoroughly; use your favorite variety)
• 4 tablespoons unsalted butter (melted; substitute with olive oil to make this recipe dairy-free and vegan)
• 1 tablespoon freshly chopped rosemary (or 1 teaspoon dried)
• 1/2 teaspoon sea salt

Zubereitung

1. 1

   Preheat oven to 425 degrees. Line a small rimmed baking sheet with foil and set aside.

2. 2

   Slice the bottoms off of the sweet potatoes so they lay flat on your cutting board. Using a very sharp knife, carefully slice the sweet potatoes in about 1/8" slices, stopping about 1/4-1/2" from the bottom. It's important not to cut through to the bottom to ensure that the sweet potato stays intact.

3. 3

   Combine the melted butter, rosemary, salt and pepper in a small bowl, then brush the tops of the sweet potatoes as well as between the layers with half of the butter mixture.

4. 4

   Bake in the oven for 45-60 minutes until tender, removing from the oven halfway through the cooking time to fan the slices a bit to separate them and brush with the remaining butter mixture. Remove from heat and serve warm as-is or with your favorite toppings. Enjoy!