Hasselback Sweet Potatoes

6 Small Sweet Potatoes, any variety, peeled
1 Tbsp Canola Oil
Unsalted Butter, divided into 6 portions
1- 1 1/2 Tbsp Demerara Sugar, divided into 6 portions

Method



Preheat the oven to 205??C (400??F).

Put the sweet potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.



Arrange the sweet potatoes in a baking tray. Lightly brush the sweet potatoes with canola oil. Then top the potatoes with butter and sprinkle some demerara sugar. 

Bake the potatoes for about 30 to 35 minutes or until the potatoes turn slightly crispy and the flesh is soft.


Preheat the oven to 400??F.

Put the sweet potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.



Arrange the sweet potatoes in a baking tray. Lightly brush the sweet potatoes with canola oil. Then top the potatoes with butter and sprinkle some demerara sugar. 

Bake the potatoes for about 30 to 35 minutes or until the potatoes turn slightly crispy and the flesh is soft.