Hasselback Sweet Potatoes with Whiskey Streusel is a perfect side dish for Thanksgiving. Actually it is a perfect side dish anytime of year.
Thanks TX Whiskey for sponsoring this post. Please note that all opinions are my own.
I love Thanksgiving. I love the cooking, the planning, setting the table, eating the food, and maybe I don’t love the clean up, but that’s OK because Thanksgiving is so worth it. This year there will be 8 of us, which isn’t too little and not too much! It’s just right. Last year we went to friends, the year before I think we were on our own; so this year I am grateful to have to cook. What do you expect? I am a food blogger!
As a child, sweet potatoes were just not my thing. Now I think there are more sweet potato recipes than white potato recipes. Over the years I’ve grown to like the sweet potato, but I don’t like them too sweet. In other words, no marshmallows for me! Of course, Manservant would always vote marshmallows, but he has no vote this year. (Maybe we need a recount?) Did you know there are over 6500 varieties of sweet potatoes? Some are even white inside and sweetness and texture varies with each variety.
When making this recipe it doesn’t matter what kind you use. But keep in mind that the variety you choose will change the sweetness of the dish. Here in Denver we are often limited to one or two types, so generally I use the Jewel or the Garnet which are both pretty sweet. In this dish I chose to brush the potatoes with butter mixed with whiskey and then seasoned them with salt.The whiskey adds a subtle flavor that blends beautifully with the potato. The whiskey streusel is addicting and just like those who love to pick the streusel off of cake, well…I am sure there are those who will pick it off of the sweet potatoes! As these sweet potatoes bake they fan out, so it is doubly delicious if you continue to brush them every so often during the baking process.
You can serve these potatoes in the dish, but for Thanksgiving it is nice to divide them into pretty fanned portions and garnish the turkey with them. I love these Hasselback sweet potatoes. Not only do they have great flavor, they really look fancy schmancy which they totally aren’t. Yes, we still will have mashed potatoes on the table, but my guess is that those coming back for seconds will choose these whiskey streusel laden sweet potatoes!
If you are in one of the 15 states where TX Whiskey is sold, be sure to check out there holiday promotion. Named the best American Craft Whiskey in 2013, this whiskey would make a great gift!
If you are looking for other ways to incorporate sweet potatoes into your holiday meal, check out some of these fun ideas:
Need a change from Pumpkin? Try this Sweet Potato Pie from Savory Sweet Life. And this sweet potato gratin with goat cheese, parmesan and thyme from Kalyn’s Kitchen sounds wonderful!
Need a few more Ideas?
I love these sweet potato latkes. They are perfect for an appetizer topped with cranberries!
Truffle Scalloped Potatoes never let anyone down!
Please Pass and Share the Sweet Potatoes! And if you need more potato ideas feel free to Follow my Pinterest Potato Board where you can find more that 400 Potato Recipes!
These hasselback sweet potatoes are divine. Topped with a whiskey streusel, these potatoes will have you coming back for seconds.
3 large and round sweet potatoes
2 T melted butter
1 t whiskey
1/2 t whiskey salt or regular
1/2 c brown sugar
4 T flour
1/2 c chopped pecans
2 T cold butter
1 T whiskey
Prepare potatoes by cleaning and then slicing in a hasselback fashion. The easiest way to do this is to place a chopstick on either side of the potato and make thin slices, accordion fashion, into the potato without slicing all the way through. Place into a round 9″ buttered baking dish.
Make whiskey butter by melting 2 T butter and then adding whiskey and whiskey salt.
Using a pastry brush, brush potatoes with butter inside and out. Do not worry if some of the slices break off. Just stick them back into the dish.
Bake at 350 for about 45 minutes or until they are almost cooked through. At this point you can top with streusel. You may want to separate the potatoes so that the streusel not only falls inside it also sits on top. Bake about 15 minutes more.
While potatoes are baking prepare streusel by combining brown sugar and flour. Cut cold butter into flour mixture until the mixture is the size of peas. Then stir in pecans and whiskey and if you need to, use your hands and squeeze into small clumps. Set aside.