Hasselback means "thinly sliced" potato. Hasselback potatoes came from the restaurant of the Hasselbacken Hotel in Stockholm Sweden some time in the 1940’s. To read more go to http://www.myrecessionkitchen.com/2011/11/hasselback-sweet-potatoes.html.
Serves 2-4 - Use organic ingredients whenever possible
2 sweet potatoes, choose some evenly shaped sweet potatoes, they’re easier to slice.
2 tablespoons butter (chopped in little pieces)
2 tablespoons applesauce
2 tablespoons maple syrup
1/4 cup chopped pecans
1/4 cup dried cranberries
1/4 cup peeled and finely diced apple
1/2 teaspoon cinnamon
1 pinch salt
Olive oil
Preheat oven to 400 degrees. Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato. Lay wooden chop sticks on each side of the potato and slice as thinly as you can. Rub them with a little olive oil.
Oil a baking dish or line it with parchment paper.
In a small bowl, mix together the rest of the ingredients.
Carefully try to push some of the stuffing mixture between the potato slices.
Pile the remaining stuffing on top of each potato.
Drizzle any remaining liquid over the potatoes.
Cover the dish with foil and bake for 40 minutes.
Remove the foil and bake for another 10 - 15 minutes, being careful not to burn the topping.
Allow to cool for 5 minutes before serving.
Adapted from recipe at: http://www.myrecessionkitchen.com/2011/11/hasselback-sweet-potatoes.html
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