Hasselback Sweet Potatoes
- 4 large sweet potatoes, (about 250g each)
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp La Baleine Coarse Sea salt
- 1/2 tsp dried chili pepper flakes
- 1/4 tsp freshly cracked black pepper
- 2 tbsp ghee
- 2 tbsp pecans, chopped
- 1 tbsp fresh parsley, finely chopped chopped
Preheat the oven to 375°F
In a small mixing bowl, add honey, mustard, rosemary, cinnamon, nutmeg, La Baleine sea salt, chili pepper flakes and black pepper and stir with a spoon until well combined. Set aside.
Wash the potatoes and, if necessary, remove a little bit of flesh from the bottom so the potatoes sit flat and steady on the cutting board.
Place a wooden chopstick on either side of the potatoes and, with the help of a sharp knife, slice the potatoes as thinly as you can without going all the way through. The chopsticks will help to prevent that from happening, but you still have to be careful on the ends, for the chopsticks might not be high enough to completely cover them.
Spoon the honey mixture over the potatoes and push it in between the slices by rubbing the potatoes with your fingers.
Place the potatoes in a baking dish, add a little dab of ghee on top of each potato and cover with foil.
Bake in a 375°F oven for 60 to 75 minutes.
About 15 minutes before the potatoes are done cooking, remove the foil, baste with some of that liquid that's at the bottom of the baking dish, sprinkle with chopped pecans and resume cooking
At the moment of serving, garnish with chopped parsley, drizzle with a little bit more of that delicious cooking liquid and top with another little dab of ghee and La Baleine Coarse sea salt.