Best Grilled Hassleback Sweet Potatoes With Molasses Nutmeg Butter Recipes

GRILLED SWEET POTATO WEDGES WITH ORANGE-MOLASSES BUTTER

Steps:

• Bring the sweet potatoes to a boil in a large pot of salted water. Cook until just tender when pierced with a knife, 10 to 15 minutes. Drain and cool slightly.
• Combine the butter, molasses, orange zest and cinnamon in a bowl. Season with salt and pepper. Mash with a fork to blend.
• Heat a grill to medium-high. Cut each sweet potato into 6 to 8 wedges; brush with canola oil and season with salt and pepper. Grill the wedges until golden brown, about 3 minutes per side. Remove the sweet potatoes to a platter; immediately brush them with the orange-molasses butter and sprinkle with the green onions. Serve.

SKILLET HASSELBACK SWEET POTATOES

Steps:

• Preheat oven to 425°. Cut thin slices lengthwise from bottom of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at the bottom. Arrange sweet potatoes in a 12-in. cast-iron or other ovenproof skillet., Stir together next 5 ingredients. Spoon half the butter mixture evenly over sweet potatoes. Bake 35 minutes. , Meanwhile, add herbs to remaining butter mixture. Toss bread crumbs with Parmesan. Remove skillet from oven. Spoon remaining butter mixture over potatoes; top with bread crumb mixture. Return to oven until potatoes are tender and topping is golden brown, 10-12 minutes. If desired, top with toasted nuts.

GARLICKY HASSELBACK SWEET POTATOES

Steps:

• Heat the oven to 425 degrees. Pour 1 tablespoon olive oil into a large cast-iron skillet, swirl it so it coats the whole pan, then put it in the oven while you cut the potatoes.
• Cut the potatoes in half lengthwise, place cut side down on a cutting board, then use a knife to make 1/8-inch slices on a slight bias from the top to the bottom of the potato half. Cut almost all of the way through the potato, stopping before you reach the bottom. (A serrated knife makes the job easier. You can also lay chopsticks down on either side of the potato to keep the knife from slipping through the potato.)
• Carefully remove the skillet from the oven and nestle the sweet potato halves inside in a single layer. Drizzle the top of each with 1/2 teaspoon olive oil, sprinkle with salt, then bake for 30 minutes.
• Meanwhile, add the butter to a small pot with 1 teaspoon salt. Grate the garlic into the pot with a microplane, then heat over low until the butter is melted.
• Take the sweet potatoes out of the oven and, keeping in mind that the pan is hot, use a fork or offset spatula to gently pry the slices apart so that there's more room between each one. Use a brush to generously coat the potatoes with garlic butter (the more you get inside the slices, the better). Reserve any excess.
• Bake for an additional 10 minutes. For extra crisp edges, broil potatoes for 2 to 4 minutes, until the ruffles are charred. Brush with reserved garlic butter, and serve.