It’s almost time for Thanksgiving!!! As soon as I decided to cook this year (about 2 months ago) I have been fine-tuning the menu and trying new takes on old favorites. Thanksgiving is my favorite holiday because it’s pretty much the best excuse to cook all day long. So on top of the traditional Roast Turkey, Stuffing, Roasted Garlic Potatoes and Gravy, I am making my Jalapeño Cornbread, a variety of salads, and my alternative to candied yams or sweet potato…. sweet and savory sweet potato hasselbacks!
I love yams and I love sweet potatoes. I’ll eat them mashed, baked whole, french fried, in risottos and pretty much any other way to cook them. Except with marshmallows on top. I think it’s just a little too sweet for me. Hasselback Potatoes are baked potatoes with slots cut in and stuffed with garlic or breadcrumbs. It’s a Swedish dish… gotta love Swedish design, even in food! So I’ve tried a few variations of this recipe but this is the perfect balance of sweet and savory. You can use both yams and sweet potatoes for this recipe. Yams are generally a little more narrow than the sweet potato so make sure you don’t over cook, they will tend to mush together.
Happy Thanksgiving!
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