Maple Pecan Hasselback Sweet Potatoes

These Maple Pecan Hasselback Sweet Potatoes will be a delicious addition to your holiday dinner with help from the LG Combi Wall Oven.

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Servings: 6

INGREDIENTS:

6 sweet potatoes, scrubbed clean

4 tablespoons unsalted butter

2 rosemary sprigs

¾ cup chopped pecans

1 teaspoon kosher salt

⅓ cup maple syrup

Finely chopped rosemary, for garnish

Flaky salt, for garnish

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Preparation:

1.Preheat oven to 425ºF (400ºF for convection).

2.Place a chopstick or wooden spoon on both sides of a sweet potato. Cut ¼-inch slices along the width of the sweet potato without cutting all the way through to the bottom of the potato (the chopsticks will prevent the knife from reaching the bottom). Repeat with the rest of the potatoes.

3.Place the potatoes on a baking sheet. Brush with olive oil and sprinkle generously with kosher salt.

4.Bake for 40 minutes, or until potatoes are tender and the cuts are crispy.

5.While potatoes are roasting, make the pecan topping. Melt butter with the rosemary sprigs in a small pot over medium-low heat. Add pecans and 1 teaspoon kosher salt. Let pecans bubble in the butter for 1–2 minutes, then stir in maple syrup. Let mixture simmer for another minute, then remove from heat and discard rosemary sprigs.

6.When the potatoes come out of the oven, spoon pecans over each potato. Garnish with chopped rosemary and flaky salt.