Hasselback Sweet Potato Casserole Recipe
Enjoy this amazing casserole for Thanksgiving and Holiday dinner. An ideal meal for the family. This recipe is easy, creamy and a little spicy.
I know you are going to enjoy with bit of it. Let’s learn how to bake this from scratch.
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RECIPE INGREDIENTS
1/2 cup all-purpose flour
1/3 cup chopped hazelnuts
3 1/2 pounds sweet potatoes
2 cups heavy cream
1/8 teaspoon black pepper
4 tablespoons light brown sugar, divided
1 1/2 teaspoons kosher salt, divided
3 tablespoons unsalted butter, melted
DIRECTIONS ON HASSELBACK SWEET POTATO CASSEROLE RECIPE
Peel and cut sweet potatoes into 1⁄8-inch-thick slices, using a mandoline or a knife.
Under a high heat, place water in a pot and boil.
Add sweet potato slices, and cook until slightly softened, 3 to 4 minutes.
Next, drain using a colander and spread on a paper towel in a baking pan.
Allow potatoes sit until cool and dry, about 20 minutes. Arrange slices, standing vertically on edges, in a lightly greased 13- x 9-inch broiler proof baking dish.
Pour cream in a saucepan and bring to simmer over medium heat..
Whisk in black pepper, 2 tablespoons of the brown sugar, and 1 teaspoon of the salt.
Cook, stirring occasionally, until mixture thickens slightly for about 10 minutes.
Pour over potatoes. Cover and chill in fridge until ready to bake.
Stir together flour, butter, remaining 2 tablespoons brown sugar, and remaining 1⁄2 teaspoon salt in a small bowl. Stir in hazelnuts, and set aside.
Preheat oven to 350°F.
Remove casserole from refrigerator.
Bake, covered, 45 minutes. Uncover and top evenly with hazelnut mixture.
Return to oven, and bake 15 minutes. Increase oven temperature to broil, and broil until topping is golden brown, about 5 minutes.
Serve after cooling.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Hasselback Sweet Potato Casserole Recipe
Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup chopped hazelnuts
- 3 1/2 pounds sweet potatoes
- 2 cups heavy cream
- 1/8 teaspoon black pepper
- 4 tablespoons light brown sugar divided
- 1 1/2 teaspoons kosher salt divided
- 3 tablespoons unsalted butter melted
Instructions
- Peel and cut sweet potatoes into 1⁄8-inch-thick slices, using a mandoline or a knife.
- Under a high heat, place water in a pot and boil.
- Add sweet potato slices, and cook until slightly softened, 3 to 4 minutes.
- Next, drain using a colander and spread on a paper towel in a baking pan.
- Allow potatoes sit until cool and dry, about 20 minutes. Arrange slices, standing vertically on edges, in a lightly greased 13- x 9-inch broiler proof baking dish.
- Pour cream in a saucepan and bring to simmer over medium heat..
- Whisk in black pepper, 2 tablespoons of the brown sugar, and 1 teaspoon of the salt.
- Cook, stirring occasionally, until mixture thickens slightly for about 10 minutes.
- Pour over potatoes. Cover and chill in fridge until ready to bake.
- Stir together flour, butter, remaining 2 tablespoons brown sugar, and remaining 1⁄2 teaspoon salt in a small bowl. Stir in hazelnuts, and set aside.
- Preheat oven to 350°F.
- Remove casserole from refrigerator.
- Bake, covered, 45 minutes. Uncover and top evenly with hazelnut mixture.
- Return to oven, and bake 15 minutes. Increase oven temperature to broil, and broil until topping is golden brown, about 5 minutes.
- Serve after cooling.