Cinnamon-Spiced Hasselback Sweet PotatoesPrint Recipe
- For Potatoes
- 4 large, uniformly shaped sweet potatoes, washed
- 5 tbsp canola oil, divided
- ¼ tsp salt
- For Streusel Topping
- 8 cinnamon graham crackers (3/4 cups crushed)
- ¼ cup raisins
- ½ cup maple syrup, divided
Preheat oven to 400°F and line a baking dish with tinfoil.
Cut about 8 slits into each potato, stopping just before you cut all the way through, so that the slices stay connected and the potato stays intact. Each slice should be about ¼ of an inch thick. Tip: Place potatoes in a baking dish or rimmed plate and use that as a guide. Slice straight down and stop cutting when your knife hits the edge.
Rub potatoes liberally with 3 tablespoons of oil, making sure to coat all sides and inside the slits. Sprinkle with salt and bake 50-60 minutes — until softened and cooked through, but not mushy. Time may vary, depending on size of potatoes.
Meanwhile, prepare the streusel: Place graham crackers in a Ziploc bag and crush until you have coarse crumbs. Add in 2 tablespoons oil, raisins, and ¼ cup maple syrup, and crush again until it resembles wet sand.
Remove potatoes from the oven and gently pull apart to expose slits. Stuff the slits with graham-cracker mixture. Drizzle each potato with remaining ¼ cup maple syrup, making sure to get into each slit.
Lower oven to 350° and place potatoes back in the oven to cook for an additional 10-15 minutes. Serve warm.