Ultra Crispy Hasselback Sweet Potato recipe
The secrets to this new wave twist on a Hasselback sweet potato recipe lies in a unique slicing method followed by soaking in water to remove any starch before cooking. Every bite is golden, crispy, and completely decadent!
Equipment
- large, deep skillet
- deep-fry thermometer
- wooden skewers
Ingredients
For the Hasselback Sweet Potato
- 2 large sweet potatoes
- peanut or canola oil for frying
- salt to taste
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Prep the sweet potatoes
- Wash and scrub the sweet potatoes well. Use a sharp knife to slice the ends off the sweet potato and trim the edges down so that each side has a flat surface and the sweet potato is in the shape of a rectangle.
- Now, carefully, slice the sweet potato into slabs that are 1/4 – 3/8 inch thick. Do not cut larger than 1/2 inch thick. A large sweet potato should yield 6-7 slabs.
- Place the sweet potato horizontally in-between two skewers. The skewers act as a base so that you do not cut all the way through the potato. Starting at one end of the slab, make small vertical slices through the potato until the knife hits the skewer on each end. Repeat this process across the entire sweet potato slab. Try to keep the slices to no more than 1/16 inches apart.
- Flip the sweet potato slab over and position it back in between the two skewers. Now, cut diagonal lines the same width apart as the cuts on the other side.
- Carefully, work a skewer through one of the ends of the Hasselback sweet potato. Once the skewer has been pushed through, flip the sweet potato slab and carefully work the point of the skewer through the other side of the sweet potato slab. (See how to images in blog post. )
- Fill a large, deep pan with water and place the Hasselback sweet poato skewers inside, fully submerged. Soak for at least 30 minutes, up to 1 hour to remove excess starch. Then dry thoroughly.
Make the Cinnamon Sugar Topping
- Combine the sugar and cinnamon in a small bowl and whisk until completely combined. Set aside.
How to cook the Hasselback sweet potato skewers
- Check to see if the handles of the wooden skewers need to be trimmed down at all to easily fit in the pan. If so, do so now.
- Pour a high temp cooking oil like peanut oil or Grapeseed oil into a large skillet to a depth of 3-inches. Heat over medium high heat to 350°F.
- Once the oil has reached temperature, carefully lower the Hasselback sweet potato skewers into the skillet and cook for 4 minutes. Carefully, flip with tongs and cook 2 minutes more until golden brown and cooked through. Sweet potatoes will cook slower or faster depending on how thick your original slabs are. Once the first side has cooked carefully watch to avoid burning.
- Once cooked all the way through remove to a sheet pan lined with paper towels and sprinkle both sides heavily with the cinnamon sugar mixture until completely coated. Serve immediately, while still hot, with a drizzle of honey if desired.
Notes
Hasselback sweet potato cutting tips.
Larger slices are harder to work with and do not get as crispy, so take your time to slice the sweet potatoes thinly and as uniformly as possible.What to do if your Hasselback sweet potatoes fall apart and you can't skewer them.
Don't worry, sure it's frustrating, but in a delicious turn of events you can still fry the sweet potato chunks in the same way, just cut them all in similar sized chunks so they cook in an equal amount of time. To roast in the oven: Preheat the oven to 425°F and line a sheet pan with heavy duty aluminum foil, dull side up. Brush the lined pan with a high heat cooking oil like peanut oil or Grapeseed oil. Lay the sweet potatoes onto the pan and brush the tops with the oil as well. Season with salt to taste and roast, undisturbed for 25-30 minutes, until deeply golden on the side of the potato touching the pan. Fine; cook time will depend on the size of the pieces. Once cooked through, sprinkle the roasted sweet potatoes with the cinnamon sugar mixture. Carefully, work a thin spatula or a fish spatula between the aluminum foil and the sweet potato to release. Flip and sprinkle the other side with the cinnamon sugar mixture and serve immediately with honey if desired. Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!