HASSELBACK SWEET POTATOES

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Hello holiday cooks. What are you gonna bring to Christmas dinner when they say: “Just bring a side dish.” You’re thinking oh crap, I got nothin’! To the rescue..a Swedish version of baked potatoes. You’re gonna love how they look on the plate with your favorite holiday roast beast. Have fun using those chopsticks!

HASSELBACK SWEEET POTATOES

Ingredients:

2 small sweet potatoes, peeled and sliced
2 chopsticks (wooden and cheap)
2 Tbsp. coconut oil, melted
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. mild chili powder

Directions:

Heat oven to 450 degrees. Line a sheet pan with parchment paper and set aside.

Peel the potatoes.

Lay the potato on a cutting board and lay a chopstick on either side of the potato.

Holding pressure on the chopsticks, cut the potato crosswise until you come into contact with the chopsticks.

Make the cuts about every 1/2 inch. (just don’t cut all the way through the potato)

Gently rinse the potato under water to remove some of the starch in the cuts.

Pat dry and place onto parchment lined sheet pan.

Gently fan out the potato and drizzle with the melted oil and sprinkle with spices.

Cover potatoes with foil and bake 30 minutes.

Remove foil and bake an additional 15 minutes or until well browned.

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