WebJun 5, 2015 - Ingredients: 6 large sweet potatoes 2 sprigs fresh rosemary 3 tablespoons olive oil3 tablespoons of butter Sea salt and black pepper
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Then, using one hand to hold the sweet potato in place, nudge the brush in between each fold to evenly coat. Now, place the baking sheet into the oven to bake for 30 minutes. Then, carefully remove the sheet and brush Hasselback sweet potatoes with the remaining half of the coating.
Wrap each sweet potato in one sheet of paper towel; place on a microwave safe dish and microwave on high setting for 8-10 minutes, or until semi-soft. Brush the butter all over the potatoes and in between the slices; transfer them onto the baking sheet and place in the oven for a further 10 minutes to allow them to continue roasting and crisp up.
Arrange sweet potatoes in a greased 13x9-in. baking pan. In a small bowl, whisk together butter, brown sugar, orange juice and orange zest. Spoon half the butter mixture evenly over sweet potatoes; sprinkle with salt and pepper. Combine cream cheese, dates and sage; spread between potato slices.
Wash and scrub the sweet potatoes; pat them dry with paper towel. Carefully slice each sweet potato 1/8-inch slits (or slices) along the tops, stopping 1/2-inch from the bottom (1-cm). Be careful not to apply too much pressure or you may cut straight through. Prepare the Garlic Butter using this recipe.