Spiced Hasselback Sweet Potatoes

Directions

1. Preheat oven to 425 degrees F. Lightly spray a casserole dish with nonstick cooking spray and set aside.

2. Wash and scrub the potatoes. Cut off the rounded edge on the bottom of the potato so it will lie flat. Cut off the ends.

3. Place two chopsticks on either side of the potato to serve as guides as you cut. Make vertical cuts to create even 1/8 to 1/4-inch thick slices down the entire length of the potato, taking care not to cut all the way through the bottom (the chopsticks should stop you from doing so). If your potato tapers at the ends take care not to slice through to the bottom.

4. Arrange potatoes in casserole dish, leaving 1-inch of space between them.

5. Mix together melted ghee or butter, garam masala and salt in a small bowl. Use a pastry brush to generously brush about half the butter mixture over the sliced potatoes. Use a butter knife or a fork to spread apart the layers and make sure the inside gets buttered as well.

   

6. Bake for 30 minutes; remove from oven and brush remaining butter on top of potatoes and in between layers (remelt the butter if it has thickened).

7. Bake for another 15 to 30 minutes or until potatoes are browned and crispy on the edges and soft throughout (use a toothpick to check for doneness in the middle, they may take more or less time depending on the size of your potato and the thickness of your cuts).

8. If desired, spoon the melted butter from the pan over the potatoes before serving. Sprinkle with large flake sea salt, pepper, and more garam masala to taste; top with sliced green onions and serve warm.