Hasselback Sweet Potatoes with Aged Gouda – Maple Syrup Glaze
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.
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 a 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.”
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.