A couple of nights ago I was put up to the task of using up our yams and sweet potatoes by my mother. At first I was going to go the french fry route, but then decided that I didn't feel like standing over a hot frying pan of oil. I had been meaning to try out the "hasselback" technique for sometime, and decided that rather than use the traditional potato, I would use the yams and sweet potatoes instead.
The finished product received mixed reviews from the family. I tried to search for a cook time, but most hasselback recipes were for russet potatoes. As a result, I had to estimate the bake time and it ended up giving me two different outcomes. The yams had become soft, almost mushy, making me wish I had taken them out sooner. The sweet potatoes, on the other hand, were crunchy on the top but still a little too hard on the bottom, making me wonder whether I should have kept them in longer. Overall, the recipe needs a little work, and maybe I'll try it out with actual potatoes next time. Still, I used up the yams and sweet potatoes and everyone in the family enjoyed eating them in a new way.
Hasselback Yams and Sweet Potato
- Yams and Sweet Potatoes
- Garlic, peeled and sliced thinly (very, very thinly)
- Butter
- Salt and Pepper to taste
- Wash the yams and sweet potatoes. Starting a 1/2" from the end, cut slits about 3-4 mm wide 3/4 of the way down. I saw a helpful tip that if you put chopsticks on either side of the yam or potato, it stops your knife from being able to cut all the way through.
- Insert the garlic slices in between some of the slits. I spaced mine out so that the garlic was between every 2-3 slits.
- Insert some butter shavings in between some of the slits. I also spread butter on the top as well just to give it some extra moisture.
- Sprinkle some salt and pepper over the tops of the yams and sweet potatoes.
- Bake at 425 degrees Fahrenheit. I baked them for 40 minutes but I would suggest maybe only 30 for the yams and a full hour for the sweet potatoes.
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