My friend Rivky from @spinachnspiceshared a hasselback sweet potato recipe, which inspired this recipe here. And it’s kosher for Passover!
Ingredients:
4 small sweet potatoes
3 tbsp extra virgin olive oil, divided
1 tbsp grapeseed oil
1 shallot
1/2 package @jacksgourmet facon (fake bacon), chopped
3 medjool dates, pitted
2 garlic cloves, minced
1 tbsp fresh rosemary
1 tbsp honey
1 tsp cinnamon
1/3 cup chopped pecans
Salt and pepper
Directions:
Preheat oven to 350°F.
Slice sweet potatoes into a hasselback. Brush with 1 tbsp olive oil. Bake for about 15 minutes, until potatoes have softened slightly. .
In the meantime, heat grapeseed oil over medium heat and sauté shallot and facon for a few minutes, until softened.
Remove from heat and mix with remaining ingredients (including reserved 2 tbsp olive oil). .
Very gently, use this mixture to fill openings in sweet potato. Return to oven and bake for an additional 30-40 minutes – until sweet potato is easily pierced with a fork.
Erin Eats 