Here’s a great way to rev-up your typical baked sweet potato: Turn it into a gorgeous hasselback sweet potato, and drizzle it with smoky chipotle cream. The accordion-like cuts give the potato some crispy outer edges, keeping the insides moist and soft. They also turn it into a pull-apart dish that’s super fun to eat. You can bake just one for yourself for lunch or dinner, or cook up a bunch at a time. These are perfect for dinner parties or holiday entertaining.
4 (8-ounce) sweet potatoes
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 cup Mexican crema or sour cream
2 teaspoons adobo sauce (from a can of chipotle chiles in adobo sauce)
1/4 cup coarsely chopped cilantro
How to Make It
Preheat oven to 400°.
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.
Combine crema and adobo sauce; drizzle evenly over potatoes. Sprinkle with cilantro.