Hasselback Sweet Potatoes

Preparation

Preheat the oven to 400°F.

Slice a thin piece off the side of each sweet potato to create a flat bottom. Place each sweet potato one at a time in between two wooden skewers or spoons. Slice as if you were cutting into 1/4" discs, but allow the skewers/spoons to keep your knife from cutting all the way through.

Arrange the now hasselbacked potatoes in a 9" x 13" baking dish.

Melt the butter in a medium sauté pan over low heat.

Add the brown sugar and salt, whisking to combine.

Liberally brush the potatoes with the butter mixture, reserving the remainder for the sauce.

Bake the potatoes for 50 minutes to an hour until tender on the inside and crisp on the outside.

Meanwhile, add the bourbon to the reserved butter mixture off the heat. Heat the pan on high, bringing to a boil, for about 1 minute to burn off the alcohol.

Lower the heat to medium, add the crushed pineapple and continue to cook for about 2–3 minutes until slightly thickened.

Spoon the pineapple-bourbon mixture over each potato and sprinkle all over with chopped pecans. Place back into the oven for 5–10 more minutes or until the pineapple mixture has thickened and the pecans have toasted slightly.