Sweet potatoes are amazing in every form: mashed, baked or boiled, in wedges, rostis or chips. I honestly think they might be one of my favourite foods and they are actually really versatile because of their sweet/ savoury nature.
This is a really good way of cooking them, which I have only just started doing. The way they are sliced means that each bit is cooked perfectly and becomes so soft that you can pull pieces off and eat them like chips, or if you want to be a bit more civilised, have them on the side with your meal, as you would a baked potato.
The honey and mustard glaze becomes sticky and caramalised in the bottom of the baking tray. Do not leave it or throw it away, it’s the best bit. Once the potatoes are cooked, spoon the remaining sauce over them before serving.
I can see these being a great addition to any BBQ’s you might be planning if the weather stays as it has been for the last week… fingers crossed! Otherwise, they work well with a roast and any leftover ones are nice cold the next day.
Try to choose potatoes that can sit on a flat surface comfortably, without wobbling around as they make the cutting process easier. Be careful when cutting. You don’t want to slice all the way through, rather, leave a small amount at the bottom attached to create the hasselback look. Try to make the slices as even as possible and take it slowly, I have done this in a hurry before and you end up slicing all the way through the potato and cutting it in half. Obviously they will taste great still but you won’t get the full effect.
Hasselback Sweet Potatoes with Honey & Mustard Glaze
For 8 potatoes
8 medium/ large sweet potatoes
200g runny honey
80g wholegrain mustard
1 tsp. cinnamon
2 stalks of fresh rosemary (leaves removed and chopped finely)
2 large handfuls of toasted pecans
Pre heat your oven to 200oC (fan oven).
Start by preparing the potatoes. Scrub them under cold water and then pat them dry with kitchen towel.
Slice off the ends and then slice even sections into each potato. Don’t cut all the way through; try to leave about 1cm at the bottom attached. You want the potato to stay in one whole but with even slices across the top. If your potatoes are a little wobbly you can slice a little bit off the bottom to level them out and give them a flatter surface to sit on.
Place them in a deep baking tray, drizzle with olive oil and season with salt and pepper. Put the potatoes in for half an hour.
While they are cooking, make the glaze. In a bowl mix the honey, mustard, cinnamon and chopped rosemary.
After half an hour, take the potatoes out and spoon the sauce over them. Try to get the sauce to run down in between each of the slices if possible, but don’t force them open too widely as you may break the potato in half.
Take a piece of tin foil and wrap it on top of the baking tray so that the potatoes are completely covered. Turn the heat down to 190oC and put the potatoes back in for another 60 minutes. They may well need longer than this, depending on their size so check them after 60 minutes and poke them with a fork so see if they’re cooked. You want them to be really soft so if they aren’t, pop them back in the oven for 20 minute intervals until they’re ready (the ones in these photos took 2 and a half hours in total as they were so big, much to the annoyance of my hungry family!)
Meanwhile, roughly chop the pecans and toast them in a dry pan for a few minutes.
When the potatoes are soft take them out of the oven, scatter with the pecans, sprinkle the chopped parsley and drizzle with a little more olive oil before serving.