Hasselback Sweet Potatoes with Oat Pecan Crumble
4 small-medium sweet potatoes or 2 large
1 tablespoon olive oil
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 teaspoon salt
Crumble:
1/4 cup old fashioned oats
1/4 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, cold
Preheat the oven to 350. Peel the sweet potatoes. With a sharp knife, very carefully slice 1/8 inch slices into the potatoes, stopping three-fourths of the way down so that the slices are held together by the uncut base of the potato. Rub potatoes all over with the olive oil, in between the slits also. Combine the sugar, cinnamon and salt, and rub the spice mixture all over the potatoes. Wrap potatoes in foil. Bake for 45 minutes to 1 hour, until tender when pierced with a fork.
Raise the temperature of the oven to 400. Remove the foil from the potatoes and place on a baking sheet, cut side up. In a bowl, combine the crumble topping ingredients with a pastry cutter or fork until coarse and crumbly. Sprinkle over the potatoes. Bake for about 10-15 minutes, until the topping is golden brown.
Yields 4 servings.
Recipe from Curly Girl Kitchen