Always in second place to the potato in most people’s eyes, sweet potatoes actually are packed with nutrients and contains serval amazing health benefits. In my opinion, the sweet potatoes flavor actually brings much more to each dish instead of just being a canvas for toppings.
Perfect as a meal in itself or as a side to a nice roast, I really enjoy these Hasselback sweet potatoes for their simplicity and ease.
Note that the chopstick trick is a potato saver. You’ll want to hold on firmly to the potato and chopsticks and slice your potatoes as thinly as you can, although not paper thin. You’ll want those slices to hold their shape nicely after the potatoes have been baked!
Loaded Hassleback Sweet Potatoes
Prep Time- 5 minutes
Cook Time- 60-75 minutes
4 large sweet potatoes (about 250g each)
2 Tbsp of butter (1/2 Tablespoon per potato)
6 slices of bacon or turkey bacon
1 cup of blue cheese crumbles (more if preferred)
1/2 cup of thinly sliced green onion, for garnish
salt and pepper for seasoning
Preheat the oven to 375F
Wash the potatoes. Place a wooden chopstick on either side of the potatoes and slice the potatoes as thinly as you can without going all the way through. (The chopsticks will help to prevent that from happening).
Place the potatoes in a baking dish or on a baking pan, add butter, salt, and pepper on top of each potato.
Bake in a 375F oven for 60 to 75 minutes.
While the potatoes are cooking, cook the bacon in a heavy bottom pan on medium-high heat. Cook for about 3-4 minutes on each side until golden brown and crispy.
Once the potatoes are cooked, allow them to cool enough to be able to handle. Stuff the slices with blue cheese and bacon. Garnish with green onion! (I also recommend a little Siracha for a kick!)