Recipes

Ginger Pecan Hasselback Sweet Potatoes

Guest Chef Rosemary Mark USA
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Serves 4
icon--seal icon--difficulty
Not too tricky
icon--seal icon--time
55min

These impressive sliced sweet potatoes filled with ginger syrup and crystallized ginger are double-yummy. The name Hassleback is from a Stockholm restaurant called Hasselbacken; there’s not a meaning but it’s fun to say and the dish looks great. Make a few potatoes or a big batch for a holiday party. You’ll surely get rave reviews! They potatoes re-heat well, too.

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Ingredients
Metric
Cups
4 small 180g sweet potatoes 2-3 tablespoons (30-45ml) olive oil or melted butter 1/2 teaspoon Kosher salt 80ml The Ginger People® Ginger Syrup 40g The Ginger People® Organic Crystallised Ginger, chopped 40g pecans, chopped 1/2 teaspoon ground cinnamon, optional
4 small 6oz sweet potatoes 2-3 tablespoons olive oil or melted butter 1/2 teaspoon Kosher salt 1/3 cup The Ginger People® Ginger Syrup 1/3 cup The Ginger People® Organic Crystallised Ginger, chopped 1/3 cup pecans, chopped 1/2 teaspoon ground cinnamon, optional
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Directions
Preheat oven to 425°F (220°C). Lightly butter or oil a 2-quart (2L) casserole dish.
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Scrub sweet potatoes and pat dry, do not peel. Cut a thin lengthwise slice off one side of each potato. Place slice in casserole cut side down for each potato to sit flat in dish. This helps the slices to fan out while baking.
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Slice crosswise cuts ¼-inch (1/2cm) wide using a sharp knife, cutting nearly all the way through the potato. Make slices the length of the potato.
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Brush potatoes liberally with olive oil or butter. Sprinkle with salt. Bake 35-45 minutes until tender and skin is browned. Reduce oven to 400°F (200°C).
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Stir together Ginger Syrup, Crystallized Ginger, pecans and cinnamon if using. See it
Remove casserole dish from oven; spoon ginger topping over and between potato slices. Return to oven and bake 5-10 minutes until syrup is hot and bubbly. Serve warm or slightly cool.
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Top tip

To slice potatoes evenly but not all the way through, place potato on a cutting board between two parallel chopsticks. Cut through potato until knife rests on the chopsticks. Multiply recipe for more servings and prepare in a large casserole dish.

Rosemary
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Our Chef
Guest Chef Rosemary Mark
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In this recipe
Organic Ginger Syrup Get product
Organic Crystallised Ginger Get product

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