Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 15 2020

Hasselback Sweet Potatoes with Pistachio Crumble

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Sweet Potatoes:

2 tablespoons unsalted butter, melted
2 tablespoons olive oil
3/4 teaspoon smoked paprika
Kosher salt
6 small to medium sweet potatoes

Pistachio Crumble:

1 tablespoon olive oil
2/3 cup chopped shelled unsalted pistachios
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt
1/4 teaspoon sugar, optional
2 tablespoons chopped fresh flat-leaf parsley

For the sweet potatoes: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.

Combine the butter, oil, paprika and 1/2 teaspoon salt in a small bowl.

Use a sharp knife to cut 1/8-inch-thick slices crosswise through each potato, slicing about two-thirds of the way through so that the potatoes remain intact (cup the potato in a very large plastic spoon to ensure that you don't slice through the the edge of the spoon will stop your knife in just the right spot).

Put the potatoes on the prepared baking sheet and brush with about half of the paprika butter, trying to get some of the butter between the slices. Bake until about halfway cooked and slightly pliable, about 30 minutes. Use a fork to gently apply pressure to the tops of the potatoes to fan the slices slightly. Brush in-between the slices with the remaining butter, then bake until cooked through and slightly crispy on top, about 35 minutes more.

For the pistachio crumble: Heat the oil in a medium skillet over medium-high heat. Add the pistachios, paprika, chili powder, garlic powder, onion powder, 1/4 teaspoon salt and the sugar, if using. Cook, stirring often, until aromatic and lightly toasted, 3 to 4 minutes. Stir in the parsley.

Serve the sweet potatoes sprinkled with the pistachio crumble.