Stuffed Hasselback Sweet Potatoes

Erin Grunstein Erin Grunstein
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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!

1h 4
Easy Gluten Free Passover Meat

Contains: Tree nuts

Directions

Prepare the Stuffed Hasselback Sweet Potatoes

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Slice sweet potatoes into a hasselback. Brush with one tablespoon olive oil. Bake for about 15 minutes, until potatoes have softened slightly.

  3. In the meantime, heat grapeseed oil over medium heat and sauté shallot and deli for a few minutes, until softened.

  4. Remove from heat and mix with remaining ingredients (including reserved two tablespoons olive oil).

  5. 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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1 Comment

David and Hadassah Fleischer •

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).

Esther Leah •
Reply to David and Hadassah Fleischer

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.

Raquel Malul Kosher.com Team •
Reply to Esther Leah

Facon is 'Fake Bacon' - Jack's Gourmet sells facon