Skillet Hasselback Sweet Potatoes : Indulge in the savory sweetness of Skillet Hasselback Sweet Potatoes, perfectly crisped in a cast-iron skillet, complemented by a medley of aromatic herbs and spices.
1. Sweet potatoes 2. Olive oil 3. Garlic 4. Fresh rosemary 5. Sea salt
Preheat your oven to 425°F (220°C) and wash the sweet potatoes thoroughly, ensuring they're free from any dirt or debris.
Place each sweet potato on a cutting board and, using a sharp knife, make thin, evenly spaced slices along the length of the potato, being careful not to cut all the way through. Aim for slices about 1/8 inch apart.
In a small saucepan, heat olive oil over medium heat. Add minced garlic and chopped fresh rosemary to the pan, stirring constantly until the garlic is fragrant and just beginning to brown, about 1-2 minutes.
Place the sliced sweet potatoes in a cast-iron skillet or oven-safe dish. Brush the tops of the potatoes generously with the garlic and rosemary-infused olive oil mixture.
Sprinkle the sweet potatoes with salt to taste. Transfer the skillet to the preheated oven and bake for 45-55 minutes, or until the sweet potatoes are tender and the edges are crispy.