Twin Springs Fruit Farm

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes
  • 4 (8-ounce) TSFF sweet potatoes
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ cup Mexican crema or sour cream
  • 2 teaspoons adobo sauce (from a can of chipotle chiles in adobo sauce)
  • ¼ cup coarsely chopped cilantro
  1. Preheat oven to 400°.
  2. Scrub potatoes. Cut most of the way through each potato at ⅛-inch intervals so that potatoes look like an accordion. Brush potatoes with oil, getting oil between slices as much as possible. Place potatoes on a baking sheet. Bake at 400° for 1 to 1½ hours or until tender. Sprinkle potatoes evenly with salt.
  3. Combine crema and adobo sauce; drizzle evenly over potatoes. Sprinkle with cilantro.