Using the Hasselback potatoes preparation method, these little Japanese sweet potatoes have been transformed into something so beautiful and tasty. Lightly brush the potatoes with canola oil and top them with butter and some demerara sugar. Compared to whole potatoes, roasting these sweet potatoes only required half the time. The end result was fantastic! These sweet potatoes were crunchy on the outside, and the flesh remained soft, sweet with buttery goodness. Yum!
Roasted Sweet Potatoes
6 Small Sweet Potatoes, any variety, peeled
1 Tbsp Canola Oil
20 g Unsalted Butter, divided into 6 portions
1- 1 ½ Tbsp Demerara Sugar, divided into 6 portions
Preheat the oven to 205˚C (400˚F).
Put the sweet potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the sweet potatoes in a baking tray. Lightly brush the sweet potatoes with canola oil. Then top the potatoes with butter and sprinkle some demerara sugar. Bake the potatoes for about 30 to 35 minutes or until the potatoes turn slightly crispy and the flesh is soft.