Candied Hasselback Sweet Potatoes with Cinnamon-Orange Butter
Category
Side
Servings
4
Prep Time
10 minutes
Cook Time
15-20 minutes
Author:
Anne Watson
Ingredients
- 4 medium sweet potatoes, scrubbed clean
-
1 stick (8 Tbsp) butter
-
1 Tbsp fresh orange juice
- Zest of one large orange
- 3 cinnamon sticks
- 10 whole cloves
- Coarse Sea Salt
-
4 Tbsp Brown Sugar or Raw Coconut Sugar
- ¼ cup chopped pecans
Directions
Set your grill to 400°F.
Place a sweet potato on a cutting board resting between two wooden chopsticks (or the handles of two wooden spoons). With a sharp knife, cut the potato’s pointy ends off, and then cut it into 1/8 inch slices using caution not to cut all the way through (this is what the chopsticks or wooden spoon handles will help you with – they stop the knife just before it hits the cutting board). Repeat with all 4 potatoes.
Arrange the potatoes in your cast iron skillet. Add half of the butter (4 Tbsp) to the pan around the potatoes, along with the cinnamon sticks, cloves, orange juice and half of the orange zest.
Then sprinkle salt, to taste, over each potato and place a 1 Tbsp pat of butter on top of each potato.
Place the pan on the grill over indirect heat (away from the sear plate, with the sear plate closed). Close the grill lid and allow to cook for 15-20 mins undisturbed.
Place the pan on the grill over indirect heat (away from the sear plate, with the sear plate closed). Close the grill lid and allow to cook for 15-20 mins undisturbed.
After 15-20 mins, open the grill and using a metal spoon baste with butter every 5 mins or so until the potatoes are fork tender (usually a further 20-25 mins)
Sprinkle each potato with some brown sugar (or coconut sugar) and chopped pecans. Baste with butter one more time, and then close the lid and allow to cook for a further 4-5 mins.
Remove from heat, top with remaining fresh orange zest and serve immediately.