HASSELBACK SWEET POTATO WITH PECAN STREUSEL

Hasselback Sweet Potato with Pecan Streusel image

Sweet potatoes come in different colors, from white to yellow to orange to orange-red. The darker the inside, the sweeter it is. I chose white because I was adding maple syrup and brown sugar, but any sweet potato will do.

Provided by Yoly

Categories Side Dish Vegetables Sweet Potatoes

Time 1h

Yield 1

Number Of Ingredients 11

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Ingredients

1 large sweet potato
1 tablespoon unsalted butter, melted
½ teaspoon maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
2 tablespoons brown sugar
2 teaspoons brown sugar
2 tablespoons finely chopped pecans
4 teaspoons all-purpose flour
4 teaspoons unsalted butter, cubed
⅛ teaspoon salt

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
Bake in the preheated oven until tender, 45 to 60 minutes.
Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.

Nutrition Facts : Calories 910.5 calories, Carbohydrate 139.7 g, Cholesterol 71 mg, Fat 36.9 g, Fiber 15.5 g, Protein 9.8 g, SaturatedFat 17.9 g, Sodium 554.9 mg, Sugar 57 g