Louisiana_Cookin_-_November_-_December_2019

27 louisianacookin.com

PECAN HASSELBACK SWEET
P OTATO E S
MAKES 6 TO 8 SERVINGS

These crispy, pecan-topped sweet
potatoes make a scrumptious side that’s
a breeze to prepare.

½ cup plus 2 tablespoons fi rmly
packed light brown sugar, divided
¼ cup unsalted butter, melted
1 tablespoon kosher salt
1 to 2 teaspoons hot sauce*

¾ teaspoon ground black pepper

3 pounds medium sweet potatoes,

sliced ⅛ inch thick

½ cup chopped pecans

Garnish: fl aked sea salt, orange zest

1. Preheat oven to 400°. Spray
   a 2-quart square baking dish with
   cooking spray.


2. In a large bowl, stir together ½ cup
   brown sugar, melted butter, kosher
   salt, hot sauce, and pepper. Stir
   in potatoes until coated. Arrange

potatoes vertically in prepared pan.

Sprinkle with pecans and remaining

2 tablespoons brown sugar. Cover

with foil; using a wooden pick, poke

holes in foil.

3. Bake for 45 minutes. Uncover and
   bake until tender, about 15 minutes
   more. Let cool for 10 minutes before
   serving. Garnish with sea salt and
   orange zest, if desired.

*We used Tabasco.