These hasselback sweet potatoes are quite unique in that they are wonderfully fluffy and drenched in cinnamon-butter. Perfect as a meal with a salad or as a side to a meat dish.
enough sweet potatoes for six people
100g butter, melted
2,5ml salt
2,5ml ground cinnamon
Preheat your oven to 180℃.
Line a large oven tray with foil, shiny side facing down.
Cut the sweet potatoes into hasselbacks and place them in the prepared tin.
Melt the butter over low heat, add the salt and cinnamon and stir together.
Baste the sweet potatoes with the butter mixture – be liberal, the butter should dribble down each slice.
Place in the oven and bake for about 40 minutes, basting 2 -3 times during the cooking time.
Serve warm.
My Whisk and I 