Hasselback Sweet Potato
2 Medium Sweet Potato (Orange, Garnet OR Beauregard)
2 Medium Hannah Potato (Light Tan)
2 Medium Purple Sweet Potatoes (Okinawan)
Salt & Pepper to Taste
Olive Oil to Drizzle
1 TBS Fresh Rosemary Roughly Chopped (OPTIONAL)
Directions:
Preheat the oven to 400°F
Using a micro plane/mandolin or a sharp knife (which I advise to use carefully, using a mandolin or micro plane will allow for even round slices) slice the potatoes until 1/8” thick.
Put the slices in a large bowl and lightly drizzle Olive Oil, salt and pepper (to taste) and with your hands mix the mixture so that the slices are glistening.
Using a 9inch Cast Iron Pan (or round glass dish, or any round oven-safe dish with edges) arrange the potato slices in alternating colors standing up, and start building a ring.
Cover the pan with foil and bake for 40 minutes in the oven, remove the foil and bake for another 20-30 minutes or until golden brown (or with some tasty crispy edges!). Test the potatoes as you check in by piercing with a fork, if you cut the slices unevenly, some may take longer to bake.
Remove from oven and let cool.