It’s been over 2 weeks since my last sweet potato post so I think it’s only fair that I show you a little bit more of what I have been doing over here with sweet potatoes.
I have been making Hasselback potatoes for a while but I have to admit, I had only made this recipe with Russets up until a couple of months ago. If you have yet to become acquainted with the whole Hasselback Potatoes craze, here is a cute article from Huffington Post with a slideshow full of more recipes.
Last week, my extremely talented friend Pamela Bolig from Bolig Photography came over and began the arduous task of actually teaching me how to use my camera (that photo above is hers as well as the other two below with her watermark). It is pretty embarrassing but I honestly don’t really know what I am doing with it. My food photography has greatly improved over the last two years but there is no question I need some help to go any further. Enter Pam.
Most of you know that I blog what I cook for my family so I just cooked these potatoes early in the afternoon when Pam was over and we reheated them at dinner time. I will say, these are much better right out of the oven but if you have no choice but to reheat, they are still pretty darn good.
Pam and I have plans for more lessons and joint photo shoots in the near future. I, for one, am super excited. While I don’t aspire to be a photographer, it is really important to me to convey to you just how delicious a recipe is with a single picture. I plan to keep working on it. Thanks for helping me Pam .
- I like to use Ghee because of the taste and because it is a high-heat cooking fat. If you do not have Ghee and want to use Butter or Coconut Oil, lower the oven temperature to 350F and cook the potatoes for 1 hour, 15 minutes.
- Yams or Japanese Sweet Potatoes will also work well in this recipe!
- 4 medium organic sweet potatoes
- 4 medium cloves garlic, crushed
- 2 Tablespoons Ghee (see NOTES for butter or coconut oil)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- Preheat oven to 425F. Scrub potatoes clean and set aside. Line a baking sheet with tin foil. Combine Ghee, salt, pepper, paprika and garlic in a small dish. I used a garlic press to crush the garlic right into the dish. Stir until well combined.
- Grab a pair of chopsticks and place one on either side of a potato. Use a knife to cut ¼” slices ⅔ of the way down the potato. The chopsticks will help act as guides and prevent you from slicing the potato all the way. Once the potatoes are sliced, transfer to baking sheet.
- Divide the Ghee mixture up among the four potatoes and use your hands to rub it in. Try to get as much as possible into the slices without ripping or breaking the potato apart. Don’t bother to rub the bottom, just focus on the upper ⅔ where the slices are and the top.
- Bake for 50 minutes, serve and Enjoy!