Hasselback Maple-Pecan Sweet Potatoes
Try this easy dish instead of a typical sweet potato casserole for the cool fall meals or anytime you want to add an impressive side dish to your dinner table.
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hr. 10 minutes
- 4 Sweet Potatoes
- 2 Tbsp. Stew's 100% Extra Virgin Italian Olive Oil
- Stew's Kosher Salt, to taste
- Stew's Fine Ground Black Pepper, to taste
- 4 Tbsp. Stew's Salted Butter
- 1/2 cup Stew's Maple Syrup, plus extra for drizzling
- 1 teaspoon Stew's Ground Cinnamon
- 3/4 cup Stew's Chopped Pecans
Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Place a sweet potato between two wooden spoon handles. With a sharp knife, starting at one end of the potato, make ¼-in slices, without cutting all the way through, across the potato. Repeat with the remaining potatoes.
Place potatoes on the baking sheet and brush with the olive oil. Sprinkle with salt and pepper. Bake for about 40 minutes or until they pierce easily with the tip of a paring knife.
While the potatoes are roasting, make the sauce. Combine the butter and maple syrup in a small saucepan and bring to a low simmer. Stir until butter is melted then stir in the cinnamon. Add the pecans and stir to coat evenly.
Lower the oven temperature to 350°F. Spoon the sauce over the cooked sweet potatoes and bake for another 10 minutes. Drizzle the finished potatoes with a little more maple syrup while still warm just before serving.