Hasselback Sweet Potato with Pecan Streusel

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.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 911 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven until tender, 45 to 60 minutes.

Step 3

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.

Step 4

Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.

Step 5

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.

Step 6

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.