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Stunning plated serving of Honey & Goat Cheese Hasselback Sweet Potatoes, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Honey & Goat Cheese Hasselback Sweet Potatoes

Sweet potatoes are meticulously sliced and roasted with a rich glaze of orange blossom honey, cinnamon, and butter, then finished with creamy goat cheese and toasted pecans for a masterful balance of sweet and savory.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Side Dish
Ingredients Method

Ingredients
  

Hasselback Sweet Potatoes
  • 4 sweet potatoes, skins peeled
  • 1 tablespoon ground cinnamon
  • ⅓ cup orange blossom honey
  • 4 to 6 ounces goat cheese
  • 1 tablespoon butter, softened
  • Juice of 1 navel orange
  • Kosher salt to taste
  • Chopped pecans for garnish

Method
 

Hasselback Sweet Potatoes
  1. Preheat oven to 375°
  2. Line a baking sheet with parchment paper.
  3. Peel 4 sweet potatoes, cutting off the rough ends.
  4. Make slices all along the sweet potato as shown in the photo.
  5. In a separate bowl, whisk together cinnamon, honey, butter, orange juice and salt.
  6. Drizzle the mixture into the slices of each sweet potato.
  7. Using a cheese spreader or small spoon put a dollop (or two!) of goat cheese into each incision on the sweet potato.
  8. Garnish the insides of the sweet potatoes with chopped pecans.
  9. Bake at 375 for 45 minutes to an hour, or until the sweet potatoes can be easily poked with a fork.