Hasselback Sweet Potatoes

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I felt a tinge bad about replacing the sweet potato in the casserole. I have decided to give it a second chance, to let it play a sidekick. Today I put together this beautiful hasselback sweet potato and it was relatively easy to make, as well as packed with taste.

Hasselback Sweet Potatoes

  • Sweet Potato
  • 4 tbsp Kerry Gold Butter
  • 1/4 cup pecans
  • 1 tbsp cinnamon
  • 1/4 tsp sea salt
  • 1/8 cup coconut sugar

Let’s Make it Happen: Let’s start with the butter. Soften butter and stir with 1 tablespoon of coconut sugar and 1 teaspoon of cinnamon. Smooth onto parchment. Freeze. Meanwhile start cutting little strips along the top of your sweet potato. Once the butter is firm cut it into little squares. Stuff these tasty boxes into the every 3 or 4 sweet potato slit. Mix the pecans with the rest of the cinnamon and coconut sugar. Sprinkle and lightly smash this down onto the sweet potato. Bake at 375 for 30 minutes. Cover with foil. Bake another 20 minutes. Let cool, drizzle the juice and nuts that fall off back onto the top. Enjoy!

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