Hasselback Sweet Potatoes
Hasselback Sweet Potatoes make for a delicious, quick, and easy plant-based side dish for any holiday gathering!
Ingredients
Serves: 4 Time: 45-50 minutes
Hasselback Sweet Potatoes
- 3 medium sweet potatoes
- 1/2 cup oats
- 1/2 cup oat flour
- 1/4 cup non-dairy butter
- 3 Tbs brown sugar or 2 Tbs maple syrup
- 1/4 cup dried cranberries
- 1/4 cup dried walnuts or pecans
- Olive oil
Directions
- Preheat the oven to 375ºF.
- Prepare the sweet potatoes by cutting them in thin slits about 3/4 inch of the way through the potato and 1/8 inch apart along the length.
- Lightly oil each sweet potato and arrange them on a baking sheet. Lightly sprinkle with salt.
- Cover the tray with aluminum foil, place in the oven, and bake the potatoes for 25-30 minutes.
- Then, prepare the crumb topping in a boil. Set aside until the first 25 minutes have passed.
- Remove the sweet potatoes from the oven, take the foil off, and cover the sweet potatoes with the topping evenly. Return to the oven without foil.
- Bake for another 15 minutes.
- Remove from the oven once the sweet potatoes are thoroughly cooked, and the crumb topping is lightly browned.
- Serve immediately and enjoy!
Nutrition Information
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