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Hasselback Sweet Potatoes with Chipotle Cream

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

Nutritional Information

  • 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

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

Combine crema and adobo sauce; drizzle evenly over potatoes. Sprinkle with cilantro.

Watch the video: How to Make Hasselback potatoes