Hasselback Sweet Potatoes with Aged Gouda – Maple Syrup Glaze
Nov 18, 2015, Updated Nov 16, 2024
These “fanned” sweet potatoes simply bake in the oven with a syrupy, maple glaze. Tuck garlic in the crevices and sprinkle with fresh rosemary. I love adding a touch of grated, aged gouda cheese on top – your Thanksgiving company will scream”YUM!” These delicious potatoes just look fancy – but are actually easy to pull together.
Hasselback Potatoes are the Swedish version of baked potatoes. These baked sweet potato “fans” were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden.
Can make a few days ahead – phew!
Cut in 1/4 inch intervals, wooden spoons or chopsticks will guide you!
Gouda Cheese:
L’Amuse Gouda from Holland, is a nutty, salty, caramel-y creation which matures in mild temperatures and aged up to two years. This hard cheese (yet softer than many aged cheeses) has a spectacular texture that is velvety and melts in the mouth.
The taste: the aroma shows roasted notes such as hazelnut and caramel with some meaty and cellar notes. Choose a nice aged gouda – will offer a fantastic flavor!
Not your typical mashed sweet potatoes with marshmallows – aren’t we ready for an update?
This one looks fancy – but is actually easy to pull together. A perfect side dish alongside the holiday turkey, gravy, vegetables and cranberry sauce – the staples of a Thanksgiving feast. Roasted potato flavor teams with a smack of maple goodness, mellow garlic, piney rosemary and nutty melted cheese.
Wishing all a joyous and tasty Thanksgiving,
Karen
Also See: Karen’s Thanksgiving Recipes: Turkey, Gravy and All the Sides to Make, Serve & Devour!
Hasselback Sweet Potatoes with Aged Gouda – Maple Syrup Glaze
Ingredients
- 4 large sweet potatoes, peeled, organic
- 4 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon marash pepper, or red pepper flakes
- 3 large fresh garlic cloves, peeled and coarsely chopped
- 1 ½ teaspoons fresh rosemary, stemmed and chopped
- ½ cup filtered water
- 1 tablespoon pure maple syrup
- 1 teaspoon natural maple sugar, optional (can use maple syrup)
Instructions
- Preheat the oven to 400 degrees. Place 2 wooden spoons (tapered ends) next to a potato on a cutting board. Cut straight down with a knife to the bottom – not cutting all the way through.The spoons act as a guide (can use chopsticks too), you do not want to cut all the way through. Continue cutting slits down the potato at 1/4 inch intervals. Cut all the potatoes and place them in a heavy baking pan to fit.
Make the Glaze:
- Mix together in a small bowl, the olive oil, 2 T. maple syrup, salt, cinnamon and pepper flakes. Brush over the potatoes. Cover with heavy foil, crimp tightly. Bake in the oven one hour until the potatoes are mostly cooked, and they "fan out" (separate.)
- Carefully remove the foil and tuck the garlic into all the crevices. Top with the rosemary. Pour 1/2 cup of water and 1 T. maple syrup on the bottom of the pan. Baste with the glaze over the potatoes.
- Bake uncovered until the potatoes are fully cooked, and slightly browned – caramelized around the edges. Remove from the oven. Top each with some maple sugar for an extra boost of maple flavor. Can make at this point up to 2 days before serving.
To Serve:
- Add grated gouda cheese evenly over the warm hasselback potatoes. Bake until melted and bubbly, about 5 minutes. Broil 6" from the heat source for crispier potatoes, watch carefully.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
