Hassel back Sweet Potatoes Recipe

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Hassel back Sweet Potatoes
How To Make Hassel back Sweet Potatoes
  • Chef: Manish Kusumwal - Berggruen Hotels
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Hassel back Sweet Potatoes: Come winters and the sweet potatoes or locally called Shakarkandi is available at every street and local market. This Christmas and New Year, try a traditional sweet potato dish to relish with family and friends.

Ingredients of Hassel back Sweet Potatoes

  • 4 Medium sweet potatoes
  • 6 tbsp butter, unsalted
  • 1/3 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp himalayan pink salt / rock salt

How to Make Hassel back Sweet Potatoes

  • 1.Position an oven rack in the center of the oven and preheat the oven to 425 degrees F.
  • 2.Shave a thin sliver from one side of each potato to give it a flat surface to stand on while you slice it. Make thin slices into the potato about 1/16-inch thick, stopping before you cut all the way through. (Placing a chopstick on either side of the potato while you slice it can help stop the blade before it cuts all the way through.)
  • 3.Put each potato on a separate sheet of foil. Shape the foil around the potatoes to wrap them, but leave the tops open and exposed.
  • 4.Put the potatoes on a rimmed baking sheet.
  • 5.Melt the butter in a small skillet over medium-high heat, swirling occasionally, until browned and nutty, 2 to 3 minutes.
  • 6.Stir in the brown sugar, vanilla, cinnamon and salt. Drizzle the butter mixture over the potatoes and pinch the foil together on top to seal the potato inside.
  • 7.Bake for 45 minutes, then let cool for a few moments. Remove the potatoes from the foil, put them on a serving platter and drizzle with the sauce leftover in each foil packet.
  • 8.Sprinkle some nuts while serving.
Key Ingredients: sweet potatoes, butter, brown sugar, pure vanilla extract, ground cinnamon, himalayan pink salt / rock salt