Impress your guests with these indulgent Dessert Hasselback Sweet Potatoes. Warm, buttery caramelized sweet potatoes are topped with melted chocolate, crunchy pistachios, and flaked coconut, then served alongside creamy vanilla ice cream.
Total Time: 1 hr 20 min
Prep Time: 15 min
Cook Time: 1 hr 5 min
- Ingredients for 6 potatoes:
– 6 medium sweet potatoes
– ½ cup (1 stick) unsalted butter, melted
– ⅓ cup brown sugar, brown coconut sugar, or granulated monk fruit sweetener
– ½ teaspoon cinnamon
– ½ teaspoon vanilla extract
– ½ teaspoon salt
– ½ cup semisweet chocolate
– 1 tablespoon coconut oil
– Maple syrup, for drizzling
– Chopped pistachios or nuts of choice, for garnish
– Flaked coconut, for garnish
– Vanilla ice cream, for serving
- Preparation:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and scrub the sweet potatoes, then pat dry. Use a sharp knife to cut ⅛-inch-thick slices down the length of each potato, being careful not to slice all the way through.
3. In a small bowl, mix together the melted butter, brown sugar, cinnamon, vanilla, and salt.
4. Place the potatoes on the baking sheet. Brush half of the butter mixture onto the potatoes.
5. Roast for 30 minutes. Remove from the oven and gently separate the potato slices. Brush with the remaining butter mixture.
6. Roast for another 30 minutes, until crispy on the edges and tender in the middle.
7. In a small pot over low heat, melt the chocolate and coconut oil until smooth.
8. Transfer the potatoes to a plate. Drizzle with maple syrup and melted chocolate, then sprinkle with pistachios and coconut flakes.
9. Serve with a scoop of vanilla ice cream.
Indulge in this delightful dessert!
