Hasselback Yams
Prep Time
Cooking Mode
4 medium yams
3 Tbsp. butter, melted
3 Tbsp. olive oil
2 Tbsp. chopped fresh sage leaves
1 large garlic clove, finely minced
2 tsp. maple syrup
2 tsp. lemon juice
to taste Salt and freshly ground black pepper, to taste
4 medium yams
3 Tbsp. butter, melted
3 Tbsp. olive oil
2 Tbsp. chopped fresh sage leaves
1 large garlic clove, finely minced
2 tsp. maple syrup
2 tsp. lemon juice
to taste Salt and freshly ground black pepper, to taste
1Preheat the oven to 400˚F. Line a shallow baking pan with parchment paper. With a sharp knife, make a series of widthwise slices into the top of each yam, spacing them about 1/8” to 1/4” apart, and slicing about three quarters the way through. Set the yams, cut side up, in the baking pan. Bake, uncovered, 30 minutes.
2When the yams have baked 30 minutes, remove from the oven. Run the back of a fork across the tops of the yams, and using light pressure, fan the slices, slightly separate them from one another.
3Combine the butter, oil, sage, garlic, syrup and juice in a small bowl. Brush half this mixture on top of the yams and in between the slices. Season the yams with salt and pepper. Bake the yams 15 minutes more.
4Brush the top of the yams with the remaining butter mixture, and then bake 15 minutes more, or until tender. Set yams on a serving platter, brush with the liquid left in the pan, and then serve.
5**Recipe Options:** Instead of fresh sage, use 2 tsp. of dried sage leaves in this recipe. Instead of maple syrup, use an equal amount of honey.
Tips
1
These yams are a nice side dish to serve with roast turkey, pork, or baked ham.
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