Hasselback Sweet Potatoes
I realize that it’s not Fall yet, and most of you aren’t thinking about sweet potatoes. I just couldn’t help sharing this recipe, though, partly because the potatoes are SO yummy, and partly because I’m having a lot of fun with my new photo settings and props (do you like those ceramic tiles that look like wood?), and I love how these pics turned out! Hasselback Sweet Potatoes are fun to eat and easy to make. You can serve them as a side dish with almost any meal.
My blood sugar levels have been doing funny things lately, so I’ve had to be very careful with carbs again. By the way, don’t freak out if you get the sugar levels under control, but have phases where you have to be extra careful with what you eat. Lots of things can cause blood sugar levels to rise, including bacterial infections, thyroid problems, and stress. I’ve had all three lately, so the sugars are taking a hit! Anyway, the good news is that when I ate one of these potatoes, along with salmon and cauliflower for dinner last night, my sugar level was only 107 about an hour and a half after eating. Awesome, right?
Sweet potatoes are much more diabetic friendly than regular russet potatoes! They also contain lots of fiber and other healthy nutrients. The orange color indicates high levels of beta-carotene, which is one of the few nutrients that is actually better for you when cooked! The healthy fats from the coconut oil in this recipe will also help your body to process the beta-carotene efficiently. Seriously, guys…don’t wait for the Fall to include sweet potatoes in your diet. They’re filling and healthy!
Studies have shown that the most healthy way to serve sweet potatoes is steamed, but that doesn’t mean you have to steam them every time. Keep your diet interesting, or you will eventually hate the food you eat and decide the SAD (standard American diet) is worth the toll it takes on your health. It’s really not. Be creative with food! For more information on sweet potatoes check out this article.
Before we get to the recipe for the Hasselback Sweet Potatoes, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 4 Small Sweet Potatoes
- 1/4 Cup Coconut Oil
- 1 Tsp Pink Himalayan Salt (or to taste)
- 1/2 Tsp Organic Cinnamon
- 1/2 Tsp Organic Ginger
- 1/2 Tsp Organic Cardamom
- 1/4 Tsp Organic Nutmeg
- 1 Tbsp Maple Syrup (optional)
- Preheat the oven to 400 degrees F. Wash your potatoes and slice them as seen in the pictures...about 3/4 of the way down, and 1/4 inch apart.
- Add the coconut oil and remaining ingredients to your small baking dish and stir them well. You may want to melt the coconut oil.
- Place the potatoes in the oil mixture, rolling them in it to make sure they're well coated with the toppings.
- Bake for 45 minutes to an hour. They should be fork tender. Pull the potatoes out of the oven 2-3 times while cooking, and use tongs to roll them around in the oil and flavorings. Enjoy!
