Hasselback Sweet Potatoes with Chipotle Cream
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Serves 4 (serving size: 1 potato, 1 tablespoon cream, and 1 tablespoon cilantro)
The accordion-like cuts give the potato some crispy outer edges, keeping the insides moist and soft.
- 4 (8-ounce) sweet potatoes
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 cup Mexican creme or sour cream
- 2 teaspoons adobo sauce (from a can of chipotle chiles in adobo sauce)
- 1/4 coarsely chopped cilantro
- Calories 234
- Fat 6g
- Satfat 2g
- Monofat 3g
- Polyfat 1g
- Protein 4g
- Carbohydrate 41g
- Fiber 7g
- Cholesterol 9mg
- Iron 1mg
- Sodium 335mg
- Calcium 35mg
How to Make It
Preheat oven to 400°.
Scrub potatoes. Cut most of the way through each potato at 1/8-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 1 1/2 hours or until tender. Sprinkle potatoes evenly with salt.
Combine crema and adobo sauce; drizzle evenly over potatoes. Sprinkle with cilantro.