Happy (beginning of the) Holidays!
I hope your pumpkin consumption is through the roof right now.
Writing a food blog means you get to celebrate the holidays early. I don’t have my Christmas tree up yet, because that would be ridiculous and because I have a no-Christmas-tree-before-Thanksgiving rule. So in the pre-tree time, let’s focus on Thanksgiving side dishes. The turkey is great, but for me, Thanksgiving is all about the side dishes (i.e. sweet potato-something) and desserts (i.e. pie). And errmm family.
This Thanksgiving I thought we'd go sweet and savory all rolled together in one cozy dish.
Usually, I like my sweet separate from my savory. Unless we’re talking about bacon wrapped dates, because that is a pairing I can get behind. A couple weeks ago I was at a restaurant and ordered bacon wrapped dates stuffed with blue cheese + a caprese salad. It was a small plate dinner of dreams.
I made hasselback potatoes last Thanksgiving, but I kept cutting through the potatoes and ruining the hasselback-nature of them. Since last year, I’ve apparently become more patient because I only cut all the way through one of these potatoes. Maybe in another year I’ll be patient enough to have kids. But I wouldn’t hold your breath because I’m a product of the I WANT IT NOW generation and will probably never change. Patience-shamatience.
So this is slightly embarrasing, but since I feel like this is a safe place, I'll overshare. I thought Hasselback potatoes were named after a football player (Elizabeth Hasselbeck’s husband), because to me they look football-ish. However, according to the lovely people at Huffington Post, these potatoes are named after a Stockholm restaurant, Restaurant Hasselbacken, which first made them. Go figure, I was totally wrong. I’m not surprised.
Okay now. These potatoes are one of my favorite things to make for holiday celebrations. I think they look fancy and intricate even though they aren’t difficult to make.
Plus, an oatmeal crumble pretty much seals the deal for any food.
Cheddar Rosemary Hasselback Sweet Potatoes with an Oatmeal Crumble
- 3 white sweet potatoes (or regular sweet potatoes)
- 3 Tablespoons olive oil
- 3 ounces sharp cheddar cheese, thinly sliced
- 1 sprig fresh rosemary
- pinch salt and pepper
- 1/2 cup old fashioned oats
- 3 Tablespoons oat flour, packed
- 1 Tablespoon brown sugar, packed
- 1/4 teaspoon cinnamon
- 2 Tablespoons maple syrup
- 1 Tablespoon butter, melted
- Preheat oven to 375°F. Use a knife to cut 3/4ths of the way through the sweet potatoes every ¼”.
- Drizzle the sweet potatoes with the olive oil and rub some of the olive oil between the sweet potato slices.
- Divide the cheese and rosemary between the sweet potato layers.
- Sprinkle with salt/pepper and bake for 40 minutes.
- While the sweet potatoes are baking, make your oatmeal crumble. In a bowl, combine oats, oat flour, brown sugar, cinnamon, maple syrup and melted butter.
- Top roasted sweet potatoes with the mixture and return to the oven for 15 minutes, or until sweet potatoes are fork tender.
- If necessary, tent sweet potatoes with foil to avoid burning the oatmeal crumble. Serve warm.