Cinnamon Almond Hasselback Sweet Potatoes – a delicious recipe with potatoes, coconut oil, salt, cinnamon, almond, almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel sweet potatoes and place on a flat surface. Set a wooden spoon or a chop stick next to each side of the potato. This will keep your knife from cutting all the way through the potato, so that the bottom of the potato stays intact. Cut in 1/4 inch thick slices - almost to the bottom of sweet potato, leaving the bottom of the sweet potato intact, and fanning out on top. Place sweet potatoes on a baking sheet.
2
Mix the coconut oil with the salt, almond extract and cinnamon. Brush coconut oil mixture generously over tops of sweet potatoes, making sure oil seeps down into the slices.
3
Place a few almond slices between every slice of the sweet potatoes, ensuring that the slices will stay open during baking. Bake sweet potatoes for 40 to 50 minutes, until softened to your liking and browned on top.
458
kcal
Calories
37
g
Fat
28
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 medium sized sweet potatoes, 4 tablespoons coconut oil, 1 teaspoon salt, 2 teaspoons cinnamon, and more.
Yes, Cinnamon Almond Hasselback Sweet Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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