Bourbon & Pecan Hasselback Sweet Potatoes

Not your average sweet potatoes! With a hint of bourbon and pecans these are some scrumptious hasselbacks!

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Not Your Average Potato

If you love sweet potatoes then you must try these bourbon & pecan hasselbacks! With bourbon and pecan infused butter basted throughout the cook, they are loaded with flavor. Cooked on the grill using indirect heat, these potatoes are simple and just as scrumptious.

Bourbon & Pecan Hasselback Sweet Potato
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Bourbon & Pecan Hasselback Sweet Potato

Recipe by Christina Stawiasz @thyme.and.timberCourse: SidesDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

Ingredients

  • 4 sweet potatoes

  • 1/4 cup chopped pecans

  • 1 stick of butter

  • 3 Tbsp. bourbon

  • 1 Tbsp. brown sugar


Directions

  • Prepare grill for indirect heat 375 to 400 degrees.
  • Prep your potatoes. Scrub the potatoes clean and leave the skin intact.  To stabilize the potatoes (if they are uneven and roll around), slice a very thin amount off the bottom. Next, carefully slice straight down into the sweet potato leaving about 1/4 inch intact on the bottom.  Create very thin slits about 1/4 inch each.  You can place chopsticks or wooden spoons on both sides to prevent cutting all the way through.
  • In a small pot combine the butter, bourbon, pecans and brown sugar.  Simmer on low for about 5 minutes. Remove from heat and baste the sweet potatoes. 
  • Place the basted potatoes on the indirect heat side of the grill.  Close the grill and baste again after 30 minutes.  Remove the potatoes once they are fork tender.  Depending on the size this could take anywhere from 50 minutes to an hour +.  Test with a skewer or knife.
  • Remove the potatoes from the grill and give them one final basting before serving. For added sweetness sprinkle with cinnamon sugar. 

    Enjoy!