This casserole of thinly sliced sweet potatoes is more than just a pretty presentation. It practically sings with notes of sweet, tangy and herby flavor. Seasoning the potatoes with ingredients—brown sugar and apple cider vinegar—that both complement and contrast with their natural sweetness makes this a dynamic dish. The buttery toasted bread crumb topping provides a textural contrast, a touch of saltiness and lots of fresh flavor from the parsley and thyme. The end result is a perfectly balanced and deeply savory side that feels right at home at a special feast. Serve it at your holiday meal or a dinner party, but don’t hold back on making it for yourself, if the mood strikes—it’s too good to save just for special occasions.
Hasselback Sweet Potato Casserole
- Prep Time 40 min
- Total 1 hr 45 min
- Servings 10
- Ingredients 11
Ingredients
Potatoes
- 3 tablespoons butter, melted
- 3 tablespoons packed brown sugar
- 2 teaspoons apple cider vinegar
- 1/4 cup finely chopped shallot
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 lb orange-fleshed sweet potatoes, peeled and cut crosswise into 1/8-inch slices (about 6 medium)
Topping
- 1/3 cup Progresso™ plain panko crispy bread crumbs
- 1 tablespoon butter, melted
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves
Make With
Progresso Breadcrumbs
Instructions
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Step1Heat oven to 375°F. In large bowl, stir together 3 tablespoons melted butter, the brown sugar, vinegar, shallot, salt and pepper. Add potato slices to butter mixture; toss to thoroughly coat slices.
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Step2Pick up potatoes by the handful, and place slices one on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes, and arranging them side-by-side in dish to form rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
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Step3Bake 1 hour. In small bowl, mix bread crumbs, 1 tablespoon melted butter and the thyme. Sprinkle casserole with bread crumb mixture. Bake 12 to 17 minutes or until potatoes are fork-tender and bread crumb mixture is golden brown. Garnish with parsley. Let stand 10 minutes before serving.
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Nutrition
190
Calories
5g
Total Fat
2g
Protein
35g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 190
- Calories from Fat
- 45
- Total Fat
- 5g
- 7%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 470mg
- 20%
- Potassium
- 480mg
- 14%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 10g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 390%
- 390%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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