Hasselback Sweet Potatoes with Brown Sugar Quinoa

RECIPE BY: Plate and Pen

Sugar and spice and all things sweet (potatoed!). Dessert for breakfast? Oh yeah! 

Makes 2-3 sweet potatoes


Cane Syrup Cream Sauce Ingredients:

  • 4oz vegan butter
  • 1/4 cup dark brown sugar
  • 3 T Steen’s cane syrup or dark molasses
  • 1/2 cup oat milk

Sweet Potatoes Ingredients:


  • For the sauce: in a saucepan over medium heat, melt the butter. Add the brown sugar and cane syrup, stirring until it is fully incorporated. 
  • Immediately pour in the oat milk and whisk vigorously until well blended. Turn off the heat and continue whisking to set the mixture. 
  • Remove from the stove and set aside. 
  • For the potatoes: preheat oven to 400°F. Remove the potato skins, and hasselback the potatoes using chopsticks placed on either side of the potato to ensure that you are not cutting through all the way. The slices should create an accordion shape and be consistently 1/8” thick. In the same sauce pan used earlier on medium heat, bring the butter and olive oil to a low sizzle. Add rosemary and sauté briefly. Add the brown sugar and cane syrup, along with sea salt and pecans.
  • Spoon this mixture over the potatoes in a baking disk and make sure you place some pecans in between the thinly cut potatoes so that sauce gets in the grooves.
  • Place a foil sheet loosely over the tray, and bake for 1 1/2 hours. Check the potatoes half way and spoon some of the mixture onto the potatoes from the tray itself.
  • Remove from oven, and spoon quinoa along the top ridges of the potatoes. Then drizzle more sauce from the tray bottom over the quinoa. Serve warm.