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.
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 :).
NOTES:
- 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!
Did you make this recipe? Please give it a star rating below!
Hasselback Sweet Potatoes with Crispy Garlic
- 4 medium organic sweet potatoes
- 4 medium cloves garlic crushed
- 2 Tablespoons Ghee
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon paprika
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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.
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Grab a pair of chopsticks and place one on either side of a potato. Use a knife to cut 1/4" slices 2/3 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.
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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 2/3 where the slices are and the top.
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Bake for 50 minutes, serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Like Eha, I remember hasselbacks from way back (80s in my case) but back then it was all about white potatoes. Over here in the UK no one makes these pretty potatoes, so maybe I could start a trend! Have fun developing your photography skills with a professional. Like you I don’t really know my camera (& I don’t know how to use Photoshop) & I’m also a hands-on learner. Books, no matter how well-reviewed, just don’t work for me. I need a Pam!
The white potato version is damn tasty b/c the skin gets so crispy. The crispy garlic adds a little bit of that back since the sweet potatoes don’t ever get as crisp as a russet. I am sure Pam would be happy to travel abroad and give photography lessons ;p
Crispy garlic is the perfect topping for sweet potatoes, love!
Crispy garlic is good on anything 😉
I feel utterly stupid! Hasselback potatoes were so ‘fashionable’ when first I got married and the family so liked them, they were oft used! Time passed, potatoes largely went off my personal menu and most people no longer seemed to make them. BUT I had simply not thought of making them with sweet potatoes which I adore and use so often – I surely can see a personal resurgence ahead!!
A resurgence! I hope you love the sweet potato version 🙂
Alyssa,
It’s fun to realize that my little point and shoot camera has hidden depths. Even more fun would be a photo shoot with a talented friend. Your potatoes look really tasty–thanks!
I still use a point and shoot for the in-process pictures but I switch to the big camera for the finished ones so that is what I am working on – fun!
Very clever making hasselback potatoes with sweet potatoes. I am a hands-on person also and need someone to actually show me the steps. How lucky that you have Pam to teach you.
I feel lucky b/c I can use the help!
I LOVE hasselback sweet potatoes! I made a maple – chili version last year, and now I just HAVE to make this version.
Ohhhh, I need to go look for your maple-chili recipe and make that next!
Love this one, Alyssa! What a great tip to use chopsticks when cutting, too. And you’re inspiring me to spend more time getting to know my camera now – always fun to learn and practice more.
Your photos are so beautiful Hannah – I should get some lessons from you too!
I appreciate your kind words, Alyssa! I was thinking the same about you – we can learn from each other. It’s wonderful you have Pam to teach you as the actual hands on is so important. I look forward to seeing more of your pics! 🙂
I am all over this recipe!!
It’s fun for kids to eat too Liz!
Thank you for the nice recipes. Have a wonderful day!
Thanks so much Liz and you are welcome 🙂
I’ve been admiring hasselback potatoes for a while, but have yet to try them. Love the idea of using sweet potatoes. Thanks for the inspiration. Your post has inspired me also to work on my photography skills. I’m going to start by having my husband, who has taken classes, teach me how to use his fancy Nikon digital camera when we are on vacation next week!
Photography is a long road for me – I have read different books but at the core, I am a hands-on learner so it’s taking me a while. Vacation is the perfect place to have some fun with it!