Hasselback Sweet Potatoes with Pecan Cranberry Topping

These delicious Hasselback sweet potatoes are no hassle!
If you've seen Swedish Hasselback sliced baked white potatoes, you'll love this version made with baked sweet potatoes. The recipe comes out crispy and crunchy on the outside and soft and tender on the inside. The orange juice, pecans, and dried cranberries make this vegan side a special treat that could be especially delicious and beautiful for your Thanksgiving table. (Pin it now) 

This recipe meets vegan, vegetarian, and gluten free standards!

I have to admit that I was a little intimidated at first when I realized that I'd have to slice the potato into such thin slices without cutting all the way through the potato, but it was really easy. 

I had to go to the Chinese restaurant to get a simple pair of disposable wooden chopsticks to lay on the two sides of the potato as guides for when I sliced. Then, no matter how I made the cuts, the knife would not go through the wooden chopsticks and the potato was sliced perfectly and intact.

 I was able to cut 3 sweet potatoes in just minutes using the two chopsticks on the sides as a guide! 

It looks so pretty, and if you wrap the three potatoes totally in the foil before you bake them, they release their own sticky sweet juice sauce which makes it taste divine. If you prefer a crispy potato, don't wrap in foil.

       I added chopped pecans, orange juice, and dried cranberries

Prep Time: 15 minutes
Bake Time: 1 hour 

Ingredients:
Needed: pair of chopsticks 
3 medium large sweet potatoes ( fat and full) 
2 Tablespoons freshly squeezed orange juice for each sweet potato
1 Teaspoon of melted coconut oil or butter per sweet potato
2 Tablespoons chopped pecans for each sweet potato
2 Tablepsoons coconut sugar for each sweet potato ( or if you don't have any brown sugar would work) 
1 Tablespoon of dried cranberry for each sweet potato

Directions:
Preheat oven to 425 degrees
Peel potatoes if desired. I scrubbed mine and left the skin on.

To slice the sweet potatoes, lay a chopstick on either side of the first potato. With a heavy large sharp knife begin to slice the potato without going through to the surface ( the chopstick will stop you) . Continue until the potato is completely sliced. Repeat for remaining potatoes. 

Sprinkle each sweet potato with the toppings and place in a small baking dish. If you want the potatoes to form their own juices, cover with foil. If you prefer it to crisp up, bake without foil.
Bake at 425 for about 1 hr. 

                              My recipe was featured on :
                            Tickle My Tastebuds Tuesday

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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