Hasselback Sweet Potatoes

I've been making Hasselback potatoes for years now and we all love them around here.  I don't know why I had never thought about doing it with sweet potatoes before, but when I saw this recipe I knew immediately that I had to try it.  The potatoes get soft on the inside and a bit crispy on the outside, and the sweetness from the potato has a great contrast in the tangy spiciness of the sour cream.

Hasselback Sweet Potatoes

Number of Servings: 6
Time to Prepare: 1 hour 10 minutes

• 24 oz sweet potatoes, scrubbed
• 3-4 Tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/2 cup sour cream
• 1 Tbsp lime juice
• 1 Tbsp Thai sweet chili sauce

Preheat oven to 400 degrees.  Carefully slice each potato into 1/8" slices, making sure not to cut all the way to the bottom (you can cut it in the cradle of a large spoon or set between two chopsticks to help you not cut all the way through).  Place the sliced potatoes, cut side up, in an 8" square baking dish.  Drizzle with half the olive oil and sprinkle with the salt, garlic powder, and pepper. 

Bake for 50-60 minutes or until tender on the inside, drizzling with remaining olive oil halfway through the baking time.

While the potatoes are baking, whisk together the sour cream, lime juice, and sweet chili sauce.  Spoon over the cooked potatoes and serve immediately.

Source: adapted from Our Best Bites
Produce Used: Sweet potato, lime