Hasselback Maple Pecan Sweet Potatoes
Roasted hasselback sweet potatoes are topped with a maple butter sauce and chopped pecans for a fun side dish.
Ingredients
- 6 sweet potatoes, you want to choose ones of approximately the same length and ones that are long and straight
- 1 tbsp olive oil
- 1/4 cup chopped pecans
- 2 tbsp butter
- 1/4 cup maple syrup
Instructions
- Preheat oven to 425°F. Line a large baking sheet with foil.
- Wash and dry your sweet potatoes. Using a sharp knife and starting from one end of the sweet potato, make slices about 1/8 inch wide, but make sure you do not cut all the way through. Cut about 3/4 of the way down for each slice. Repeat with all sweet potatoes.
- Place sweet potatoes onto baking sheet. Lightly brush sweet potatoes with olive oil. Bake for approximately 40 minutes or until sweet potatoes are tender.
- While sweet potatoes are cooking, add maple syrup and butter to a small saucepan. Bring to low simmer and stir until butter is fully dissolved. Add in chopped pecans and stir to coat. Remove from heat.
- Spoon sauce and pecans over cooked sweet potatoes. Lower oven to 350°F. Place potatoes back into the oven to cook for approximately 10 minutes. If desired, drizzle tops of sweet potatoes with additional maple syrup before serving. Serve warm.
Serving: 0.17of recipe, Calories: 231kcal, Carbohydrates: 35.6g, Protein: 2.5g, Fat: 9.5g, Saturated Fat: 3g, Sodium: 73.6mg, Fiber: 4.3g, Sugar: 13.6g, NET CARBS: 31
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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