Hasselback Sweet Potatoes

Instructions

1. Prepare the sweet potatoes
   Preheat oven to 425°F (220°C). Place two wooden spoons or chopsticks on either side of a sweet potato. Using a sharp knife, make thin slices (about ⅛-inch apart) across each potato, cutting down until your knife hits the wooden spoons, which will prevent you from cutting all the way through.
2. Make the herb butter
   In a small bowl, combine the melted butter, olive oil, minced garlic, thyme, rosemary, maple syrup, cinnamon, nutmeg, salt, and black pepper. Stir well to combine all ingredients into a fragrant herb butter mixture.
3. Season the potatoes
   Place the sliced sweet potatoes on a baking sheet lined with parchment paper. Gently fan the sweet potatoes to separate the slices slightly. Brush the herb butter mixture over each potato, making sure to get some between the slices. Reserve about one-third of the mixture for basting during cooking.
4. First bake
   Cover the sweet potatoes loosely with aluminum foil and bake for 30 minutes. This helps to soften the potatoes before crisping them up.
5. Second bake
   Remove the foil and brush the potatoes with half of the remaining herb butter mixture. Return to the oven, uncovered, and bake for an additional 15-20 minutes, until the edges are crispy and the centers are tender when pierced with a fork.
6. Final touches
   Remove from the oven and brush with the last of the herb butter mixture. Sprinkle with chopped pecans and additional flaky sea salt. Return to the oven for a final 5 minutes to toast the pecans slightly.
7. Serve
   Allow the hasselback sweet potatoes to cool for 5 minutes before serving. They can be served as a stunning side dish alongside roasted meats, grilled fish, or as part of a vegetarian meal.