Hasselback Sweet Potatoes with Sriracha Balsamic Drizzle
Half-sliced sweet potatoes make a gorgeous side dish for oven-baked dinners this fall, Sunday roasts, or your holiday menu. Serve them as an alternative to regular baked potatoes or even to replace your sweet potato casserole dish. The spicy balsamic drizzle gives this elegant holiday side an elevated finish to serve on Thanksgiving or Christmas. Easy enough to prepare on a weeknight or enjoy them as an appetizer with dips!
For Sriracha Balsamic Drizzle ½ cup balsamic vinegar ¼ cup cane sugar ½ teaspoon Kikkoman® Sriracha Hot Chili Sauce
For Potatoes 6 medium sweet potatoes 3 tablespoons olive oil ½ teaspoon sea salt Cracked black pepper to taste ¼ cup parsley, chopped
Heat balsamic vinegar and cane sugar over medium heat in a saucepan. Bring to a boil and whisk until sugar is dissolved. Add sriracha and lower heat to medium low. Simmer until glaze reduces and thickens, about 15 minutes. Turn off heat and transfer to a small glass jar to cool and thicken further at room temperature.
Preheat oven to 400ºF and line a small baking pan with parchment paper. Stir together olive oil, sea salt and black pepper. Set aside. Thoroughly rinse potatoes and dry. Using a sharp knife, cut each potato in thin slices about ¾ of the way through, paying careful attention not to cut all the way through the bottom. Place potatoes on baking sheet, sliced side up. Brush potatoes with half of the olive oil mixture, fanning slices to get olive oil in between.
Bake potatoes for 30 minutes. Carefully remove pan from oven and brush potatoes with remaining olive oil mixture. Return to oven for 25-30 minutes longer, until potatoes are tender and sliced tops have crisped. Cool potatoes at room temperature for 5 minutes. Drizzle with sriracha balsamic drizzle and sprinkle with chopped parsley.