My beloved husband decided to make dinner today and he made the most delicious Hasselback sweet potatoes that I have ever eaten. He loves his potatoes as much as I love my noodles.
Here is the recipe for the Hasselback Potatoes:
8 large sweet potatoes
50g melted butter
3 tbs of cooking oil
1 cup of homemade breadcrumbs. He used the nutribullet to blitz up the bread to make breadcrumbs.
1.5 cups of shredded cheese. He used mozzarella cheese.
Preheat the oven to 180 degrees Celcius.
Peel off the skin of the potatoes and cut the potatoes into halves. Place potatoes halves on the chopsticks and slice the potatoes thinly; with the help of the chopsticks make sure that you do not slice the potatoes all the way through.
Coat the potato halves with a mixture of butter and oil.
Place the potatoes in a non-stick baking pan, making sure that the slice part is facing up.
Bake the potatoes for 40 minutes.
Brushing the potatoes with the mixture of butter and oil every 10 minutes.
Finally, sprinkle the breadcrumbs and the shredded cheese on the potatoes and continue to bake the potatoes until the cheese and breadcrumbs turn golden brown.