Hasselback Stokes Purple® Sweet Potato with Ginger Turmeric Glaze

Cooking Steps

1. 1

   Preheat oven to 425 degrees and line baking sheet with aluminum foil. Brush 1 teaspoon olive oil across surface of foil.

    

2. 2

   Place one purple sweet potato on cutting board. Use sharp knife to make thin, even cuts across top, stopping about 1/2 inch from bottom. Placing a wooden chopstick on either side of the potato can guide the knife and prevent cutting all the way through. Repeat with second sweet potato.

    

3. 3

   Transfer sweet potatoes to baking sheet. Drizzle each with 2 teaspoons olive oil, making sure to get oil between slices. Sprinkle potatoes with salt, then bake 20 minutes.

    

4. 4

   Remove potatoes from oven and use fork to gently fan out slices. Return potatoes to oven and bake 30-40 minutes more, until soft in middle and crisp on outside.

5. 5

   To make ginger turmeric glaze, warm olive oil in small saucepan over low heat. Add garlic, ginger, turmeric and salt, then sauté until fragrant, about 1 minute. Drizzle honey into saucepan and whisk to combine ingredients. Remove from heat.

6. 6

   Transfer hasselback purple sweet potatoes to serving dish. Generously brush tops and between each slice with ginger turmeric glaze. Reserve extra glaze for serving.

7. 7

   Garnish with thyme leaves and chopped walnuts.