Hasselback Sweet Potatoes with Browned Butter

November 7, 2022
Created by Chef Jake Driffill
95 min
Serves 6
  • 2 large yams
  • 2-3 Tbs pumpkin seed oil
  • 1 tsp kosher salt and pepper
  • 1 tsp garlic minced
  • 1/4 cup fresh chives chopped
  • 1 stick butter unsalted
  • 1/8 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg freshly grated
  • pinch cayenne pepper
  • 1 Tbsp fresh sage leaves chopped
  • 1/4 cup pecans chopped

Preheat the oven to 450°F

Place the potatoes on a cutting board, horizontally orientated and lay wooden chopsticks on each side. This will allow you to make slices in the potatoes without cutting the whole way through! Make sure the chopsticks are right up against potatoes. Stir the minced garlic together with the pumpkin seed oil.

Once sliced, place the potatoes on a baking sheet. Brush the potatoes all over, into the slices and crevices, with the pumpkin seed oil and garlic mixture. Sprinkle all over with salt and pepper – again make sure to get down into the slices!

Roast the potatoes for 45 to 50 minutes, or until golden brown and crispy. If you have small potatoes, you might need to roast for slightly less time.

Remove from oven and allow to rest for about 5 minutes, transfer to serving dish and pour browned butter over before serving. Finish by sprinkling chopped chives on top

Browned Butter with Fall Spices

Heat a heavy-bottomed skillet on medium heat. Add the butter and whisk constantly. Once melted the butter will begin to foam, then slowly subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell is the best sense here as it should have a nutty aroma when it is close to ready. Add chopped pecans and pour into a stainless-steel bowl to stop the butter from cooking further and prevent burning. Add cinnamon, allspice, grated nutmeg, cayenne pepper and chopped sage, stirring to combine flavors. Use on any of your favorite fall dishes or store, tightly covered, in the refrigerator for up to one week