Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble.

I’m actually sort of in awe right now.

In awe, because I, the most patientless person of all the patientless people was able to stand over four potatoes and slice tiny slivers into each one without my head exploding. Even without whining. Even without chopping off a finger. Even without cutting each potato right in half immediately, because only a wizard with magic powers can slice hasselback potatoes like they should be sliced.

The early moral of the story? You can do it too.

And okay, there might have been a leeeeettle whining. I just blasted the music loud enough so while it was blowing up my eardrums it was also drowning out my frustrations.

Alright, I’m going to get totally cliche and annoying on you right now. I seriously CANNOT believe that it is October. Like, it’s actually almost mid-October. Which means October is almost over. Which means it’s November, I turn 30, have a meltdown, and then it’s Thanksgiving. Which means it’s Christmas and it’s basically already Spring. Good thing too, cause I just wore some white jeans this weekend.

I don’t understand what is happening. Is time getting quicker? I just… ugh. I don’t know. And yes, I’m totally that person that finds it highly irritating when fake friends on Facebook post about where the time has gone. Yep. Got it. Time moves quickly. You don’t need to type it out again.

But here I am… typing it out. Because I’m seriously freaking. I’m also the girl who can carry on a whole conversation with only Sex and the City quotes so yeah… you shouldn’t be surprised. And I’m sure you’re not.

Since we are sort of closing in on these lovely food-focused holidays, I’ve been dying to try some new things. In preparation… you know. Testing for… others. Not myself. Definitely not. No siree!

Last year I made a lightened up sweet potato casserole that took me from late October straight through the new year. Oh my gosh… I loved it. It was maybe my most favorite dish that I whipped up in season and it’s wonderfulness still haunts my brain. So instead of, you know… just going ahead and making it like a NORMAL PERSON, I wanted to see if I could make something just as fabulous but in a different form. I like lots of different things. I’m a mess.

But I made it and it worked. I don’t know about you but I’ll have a potato with a side of cookie. Oh yes.


Print

Cinnamon Sugar Hasselback Sweet Potatoes with Oatmeal Cookie Crumble

Yield: serves 8

Prep Time: 30 minutes

Cook Time: 50-55 minutes

Total Time: 1.5 hours

Ingredients:

4 large sweet potatoes
1/4 cup unsalted butter, softened
1 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt

oatmeal crumble
2/3 cups old fashioned rolled oats
2/3 cups brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, softened

Directions:

Preheat oven to 375 degrees F. In a small bowl, combine butter with sugar, cinnamon and salt, combining well until throughly mixed. Place butter on a sheet of plastic wrap and form it into a small rectangle or square. Place in the freezer for 20-30 minutes, until firm.

Very carefully (and um, patiently) slice the sweet potatoes every 1/8 to 1/4 inch and only 3/4 of the way down the potato. I found it helpful to slice the potatoes halfway down the whole way across, then once that was done carefully use a smaller pairing knife and slice deeper until you almost reach the bottom. Remove the butter from the freezer and slice very, very thin pieces, then cut those in half. Ideally you want about about 24-30 small, thin pats of butter. Gently pull apart the sweet potatoes and place a butter pat in every three or four slices. Sprinkle potatoes with additional cinnamon if desired and place in a baking dish so they sit upright.

To make the crumble, combine the sugar, oats, cinnamon and salt and mix well. Using your hands, crumble in the butter and mix until the entire thing is moistened and comes together. Place an equal amount of crumble on top of each potato, pressing firmly but gently. Bake for 30-35 minutes, then cover the potatoes with foil and bake for another 20-25 minutes. To serve, cut in half.

Let’s make this an every season thing.