This a great little side dish to the traditional thanksgiving dinner. I like its sticky sweetness with the sweet potatoes. Easy to prepare ahead of time. The hasselback potatoes are a favourite of mine and they really take on the flavours. This can also be done with regular potatoes if needs be. If the recipe is too sweet, you can always add in some Bellingham Blue Cheese or some gorgeous Boyne Valley Blue cheese.
- 4 medium sweet potatoes
- 1 tablespoon unsalted butter, melted
- 1 teaspoon Smokey Newgrange Gold Rapeseed Oil
- 1 teaspoon finely chopped fresh thyme leaves
- 1 garlic clove, finely grated
- Kosher salt and freshly ground black pepper
- 1/3 cup nonfat Greek-style yogurt
- 1 scallion, white and green parts chopped
- 50 g of Marshmallows
- 40 g of pecan nuts
- Preheat the oven to 220 degrees C. Line a baking sheet with aluminum foil.
- Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
- Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
- Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
Add a drizzle of maple syrup and some crushed pecans.
- Place the marshmallows in between the folds and place back into the oven and melt until bubbling.
- Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
About Alan Clarke
Alan is a meath native and the son of a dairy farmer from the boyne valley outside Slane.He has been active on the Restaurant scene for the past number of years . Running the Forge Gallery in Collon , Battle of the Boyne and Farmleigh to name a few, were a chance to showcase and utilise some of the best products in the North East and Leinster region. He has cooked for many distinguished guests in the past such as Bill Clinton , Bill Gates , and royalty from the rock and stage world.
He has worked extensively abroad looking after Irish Distillers on their Global Conference in Lez Embiez and designed Menus for the Jameson Cult Film Club which is an institution.One of his proudest moments was representing Ireland in The International Chef Showcase in Kentucky. Recreating original irish dishes with a twist for the judges brought him in 2nd place against 14 other countries .He is currently Executive Chef for The Right Catering Company based in Ardee Co Louth.