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My friend Rivky from @spinachnspice shared a hasselback sweet potato recipe, which inspired this recipe here. And it’s kosher for Passover!
4 small sweet potatoes
3 tablespoons Gefen Extra-Virgin Olive Oil, divided
1 tablespoon grapeseed oil
1 shallot
2 ounces deli, chopped
3 Medjool dates, pitted
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon fresh rosemary
1 tablespoon Manischewitz Honey
1 teaspoon cinnamon
1/3 cup chopped pecans
salt
pepper
Preheat oven to 350 degrees Fahrenheit.
Slice sweet potatoes into a hasselback. Brush with one tablespoon olive oil. Bake for about 15 minutes, until potatoes have softened slightly.
In the meantime, heat grapeseed oil over medium heat and sauté shallot and facon for a few minutes, until softened.
Remove from heat and mix with remaining ingredients (including reserved two tablespoons olive oil).
Very gently, use this mixture to fill openings in sweet potato. Return to oven and bake for an additional 30-40 minutes – until sweet potato is easily pierced with a fork.
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Ingredients mention “2 ounces deli, chopped” and the instructions say to “sauté shallot and facon for a few minutes”. Assuming they are both talking about the same ingredient, please suggest a brand of “facon”. We have never used any, but it appears it may be made out of either meat or vegetable (or, you are speaking French).
Facon is beef fry. It is imitation bacon, hence “facon”. You could use pastrami instead if you do not have it available. You could also use deli roast beef.
Facon is ‘Fake Bacon’ – Jack’s Gourmet sells facon