Vegan Hasselback Sweet Potatoes
These vegan Hasselback Sweet Potatoes with streusel topping is such a versatile recipe. These Hasselback Sweet Potatoes are perfect for a delicious gluten free holiday & Thanksgiving side dish for entertaining a crowd or as a weeknight side!
Servings 6 people
Preheat oven to 425 F.
Slice 3/4 of the way through the sweet potatoes in slits 1/8th inch apart. Place on greased baking sheet and drizzle with oil. Sprinkle with salt and bake uncovered for 15 minutes.
Meanwhile, mix together the oats, oat flour, pecans, brown sugar, salt and butter. It should form small clumps.
Mound the streusel on top of the potatoes and place back in the oven until lightly browned, about 10 minutes.
Cooking time may vary depending on the size of sweet potato. Adjust cooking time accordingly.
You can place two chopsticks or wooden dowels parallel to your sweet potatoes to help prevent accidentally slicing through your sweet potatoes will cutting them.
When topping off the hasselback sweet potatoes with the streusel topping, making sure to spread the slits of the sweet potato to ensure you are getting your streusel to stay on your sweet potatoes.
Always make sure to give your sweet potatoes a good scrub and wash before baking it. As we are keeping the skin on, you'll want to make sure it is clean.