Hasselback Yams with Butter and Sage
September 26, 2018
I am a big fan of Hasselback potatoes, mainly because it cuts the cooking time. People will try to Hasselback just about anything, your best bet is russets or yams. Here's a tip: set the potato between two wooden chopsticks or wooden spoons before you start slicing. The sticks will stop the knife from cutting all the way through. These Hasselback Yams with Butter and Sage are a wonderful combination of flavors.
- Prep: 15 mins
- Cook: 1 hrs 25 mins
- Yields: 8 Servings
Directions
1Preheat oven to 375°F.
2Cut the yams crosswise into ¼-inch slices, leaving about ⅛ inch intact at the bottom. Place the yams on a foil-lined baking dish; cover tightly with foil. Bake until slightly tender, about 25 minutes.
3Meanwhile, melt the butter with the sage in a large skillet over medium and cook, stirring often, until golden, 5 minutes.
4Remove foil. Brush the butter mixture on the yams so it seeps in between the slices. Return to oven and bake, uncovered, until tender, 55 minutes to 1 hour. Sprinkle the yams with the salt, paprika, and pepper.
Recipe adapted from Paige Grandjean, Real Simple Magazine, November 2016
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