What? I’m posting another sweet potato recipe? That’s weird… doesn’t sound like me at all… 😉
Before we get into these yummy little guys, I want to say how saddened I am by the events in Boston. I truly try to live life with as much optimism as I can because, let’s be honest, there isn’t an excess of it these days. I make sure to count my blessings as often as I can but last week when I shelled out more than $2,600 to fix my car (not my fault FYI) I was pretty sure that was the WORST thing that could happen to me. Then I started thinking of REAL things that would be worse, like my family or friends getting sick, me losing my job and not being able to pay my bills, getting physically injured and being unable to continue to do the things I love… and then the bombing in Boston. I urge you to take a few minutes today and write down at least 10 things that you are incredibly grateful for, if you need inspiration you can look at my list of 25 I made for my birthday this year. Once you have written them all out, take that list and hang it up on your fridge or put it in your bathroom cabinet so you are reminded of those things daily. We really need that positivity right now. While you’re at it, even if you aren’t a religious or spiritual person, send prayers or at least some thoughts of strength to those who suffered loss on the east coast.
Okay, now that we are on a more positive note, back to sweet potatoes! (Sorry, awkward transition)
I decided to get fancy the other night because I was out of coconut butter (GASP!) and was thinking of new ways to make my fave food. I always loved the look of hasselback potatoes but growing up I wasn’t a huge baked potato fan, regardless of the amount of butter, cheese, sour cream, bacon, etc to go on top. Now that sweet taters are my homies, and I can’t have any dairy, I decided to make my own versions: one savory and one sweet!
I typically eat my sweet potatoes baked until caramelized and delicious, topped with cinnamon/pumpkin pie spice and drippy coconut butter. This time I took it in a different direction and they both turned out super yummy! The first has garlic, spices, and olive oil while the second combines cinnamon, nutmeg, coconut oil, and (maybe) a drizzle of honey! Whether you are a sweets person or a savory person you will be happy with this side dish, promise. Scroll down or click here for the recipe!
Sweet Potatoes and Smiles,
The Freckled Foodie
Hasselback Sweet Potato
- 2-4 Sweet potatoes or yams, scrubbed clean and dried
- 2 cloves Garlic
- 2 tbsp Olive oil
- Spices, use your faves! I used Smoked paprika and Chili powder
- 1 tbsp sliced Almonds
- 2 tbsp Coconut oil, melted
- 1 tsp Honey (omit if on the Whole30)
- Preheat oven to 400 degrees
- Place your sweet potato on a kitchen towel to stabilize while you slice it
- With a sharp knife slice every 1/4 – 1/2 inch into your sweet potato making sure to leave about a centimeter at the bottom so the slices stay together!
- Mince one clove of garlic and distribute it between the slices of your savory potato, slice the other one thinly and use the slices of garlic every few cuts to keep them slightly open
- Sprinkle the spices and drizzle the olive oil over the top so it gets into the openings
- For the ‘sweet’ one, wedge sliced almonds into the slices to keep them open
- Drizzle with melted coconut oil, cinnamon, nutmeg, and honey if you choose
- Place on baking sheet or in a glass baking dish and bake for 45-50 minutes