Hasselback Sweet Potatoes
HASSELBACK SWEET POTATOES WITH CREAMY CANE SYRUP & QUINOA
Sweet Potatoes are beloved by most people. And they’re about to get sweeter, and more loved. I used some southern dark cane syrup, famously used in Louisiana called Steen’s.
This recipe is actually a vegan one, but you can use regular cream and/or milk and butter. I’m not a vegan, but I do like to provide other options, and there are some quality vegan products out there. I’m a huge fan of oat and cashew milk.
The sweet creamy cane syrup sauce and quinoa mixture that is atop the potatoes is a must have. It adds a whole other level of texture to this dish. Enjoy something different at the dinner table this Mother’s Day, and dig in!
Surprise your family and the dinner table with this sweet southern potato dish. It’s also vegan!
HASSELBACK SWEET POTATOES WITH CREAMY CANE SYRUP & QUINOA RECIPE
Cane Syrup Cream Sauce Ingredients
4oz vegan butter
1/4 cup dark brown sugar
3 tablespoons Steen’s cane syrup or dark molasses
1/2 cup oat milk
Sweet Potatoes Ingredients
2 large sweet potatoes or 3 medium
6oz vegan butter
6 tablespoons olive oil
1 teaspoon dried rosemary
1/4 cup dark brown sugar
2 tablespoons Steen’s cane syrup or dark molasses
coarse sea salt
1/2 cup chopped pecans
1/2 cup cooked Go Quinoa red and white quinoa (or any color really)
Instructions
For the sauce, in a sauce pan over medium heat, melt the butter. Add the brown sugar and cane syrup, stirring until it melts. Immediately pour in the oat milk and whisk vigorously until well blended. Turn off the heat and continue whisking to set the mixture. Remove from the stove and set aside. For the potatoes, preheat oven to 400°F. Remove most potato skins, and hasselback the potatoes using chopsticks to ensure not cutting through all the way. The slices should create an accordion shape and be consistently 1/8” thick. In the same sauce pan used earlier on medium heat, bring the butter and olive oil to a low sizzle. Add rosemary and sauté briefly. Add the brown sugar and cane syrup, along with sea salt and pecans. Spoon this mixture over the potatoes in a baking disk and make sure you place some pecans in between the thinly cut potatoes so that sauce gets in the grooves. Place a foil sheet loosely over the tray, and bake for 1 1/2 hours. Check the potatoes half way and spoon some of the mixture onto the potatoes from the tray itself. Remove from oven, and spoon quinoa along the top ridges of the potatoes. Then drizzle more sauce from the tray bottom over the quinoa.
