Oo la la. Such a fancy looking (and sounding) name for a Tuesday night dinner.
These pretty little potatoes look like they’d be a hassle to make (pardon the obvious pun). But in reality they’re quite easy. Well, at least Jim TOLD me they were fairly simple to cut. I, on the other hand, suck with knife precision and didn’t want to risk losing a portion of a finger. He whipped them up pretty seamlessly, so maybe this is a good way for all the ladies to get their kid to help prep dinner.
These are great to serve at a party, and they’re sure to impress. WE on the other hand, ate them feverishly right out of the casserole dish. The key is to sop up as much as the extra liquids that collect at the bottom of the pan-DELISH!
3 sweet potatoes
1 apple, diced
1/2 cup chopped dried cranberries
1/2 cup chopped raw walnuts
1/4 cup maple syrup
1/4 cup soy-free Earth Balance spread
2 tbsp olive oil
1 tsp cinnamon
1 tsp sea salt
1/4 tsp nutmeg
1/4 tsp black pepper
1/4 cup chopped scallions for garnish
- Preheat oven to 400 degrees
- Slice each sweet potato horizontally all the way down it’s spine, NOT cutting it all the way through
- Stir remaining ingredients together (except scallions) and mix until well blended
- Place potatoes on a greased casserole dish
- Pour mixture on top of and between the slices of the sweet potatoes
- Cover with foil and bake at 400 degrees for 45 minutes
- Remove foil and continue to bake at 400 degrees for 20 minutes
- Serve and garnish with scallions
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[…] learning about the hasselback way to cut them, I wanted to make another creatively sliced potato dish. For these pommes anna (a […]