Fire Roasted Hassleback Sweet Potatoes
2 ea sweet potatoes, washed and dried
2 Tbsp butter
3/4 tsp salt
3 Tbsp butter
2 Tbsp Agave nectar (or honey)
1/4 tsp cinnamon, fresh grated
1/8 tsp cayenne pepper
Light your charcoal. Set up your charcoal grill for an indirect set up (cooking over a void with coals to the sides) at 425f.
Slice the potatoes almost all the way through in 1/8" intervals. I picked up a trick that makes that easier somewhere on the Internet and can't remember where. So I can't give appropriate credit but I didn't come up with this genius idea.
Remove and let cool for 5 minutes. You might need a wide spatula to remove them without breaking.
Meanwhile melt the 3 Tbsp of butter and add the agave nectar (or honey), cinnamon, and red pepper. Drizzle the butter mixture over the potatoes and serve.
I'm not a huge fan of sweet potatoes, I usually make them because my life loves them (this was a practice run for Valentines and our anniversary coming up). But I really liked these. The fire roasting enriched the flavor and the velvety butter sauce has sweet with a subtle heat to it.
Deep Fried Hassleback Potatoes
While that was cooking, curiosity struck again. I wondered if you could deep fry small russets done hassleback style so I tried it with two of them. I deep fried them for 3 minutes at 375f. As soon as they came out of the fryer, I hit them with kosher salt.
They were good but I prefer them baked. The petals or slices open up better during baking whereas the frying happened so quick that I had to "reslice" some of the pieces to open them manually before salting.
