Hasselback Sweet Potatoes

This recipe for hasselback sweet potatoes is such a fun way to eat them! They are definately a show stopper! Make these for your next dinner party or holiday! It’s a cool take on sweet potatoe casserole! Give this recipe a try!


Hasselback Sweet Potatoes

Ingredients:
4 medium sweet potatoes
1/2 cup light brown sugar
1/2 stick butter, melted
1/4 cup pecans, chopped
1 t salt
2 t olive oil

Directions: Preheat oven 375°. Slice the sweet potatoes but don’t fully cut through. You can use chop sticks or straws to put on the bottom of the potatoes to keep the knife from going all the way through. Cut as far down as you can without cutting all the way through. Using your fingers try and separate the slices slightly.

Add sweet potatoes to a foil covered baking sheet. Drizzle with olive oil and bake in the oven for 45 minutes or until sweet potatoes are tender. (Note: the cooking time will vary depend on the size.)

In a small bowl add in melted butter, light brown sugar and salt. Mix well. Once potatoes are done, remove from the oven and brush with the brown sugar mixture. Trying to get in between each of the slices. Top with chopped pecans and place back into the oven for 10 minutes. Remove from oven and pour any left over butter over the top of the sweet potatoes. Serve & Enjoy!

Buffalo Chicken Enchiladas

These buffalo chicken enchilads are a hit for any buffalo chicken fan! These are nice and spicy! Great flavors and a spin a regular enchilada! I made this recipe for someone but I needed to have some pictures so I made 2 for myself just so show how to make and how they came out! Super yummy. Give it a try!

Buffalo Chicken Enchiladas

Ingredients:
4 cups buffalo chicken (Recipe posted under crockpot meals)
3 cups shredded cheese
8-10 medium soft tortillas
3 cups buffalo sauce
1 cup sour cream

Toppings:
blue cheese
blue cheese or ranch dressing
sour cream

Direction: Preheat oven 375°. In a medium bowl add in sour cream and buffalo sauce, mix well. Take a 13×9 baking dish and cover the bottom with the buffalo sauce. In a medium bowl add in the chicken and 2 cups of shredded cheese, mix well. Next take a tortilla and add in a few spoonful of the buffalo chicken mixture. Roll up the tortilla and place in the baking dish, continue with all remaining tortillas to fill the pan. Note: You may need more or less tortillas depending on how much mixture you put in.)

After all tortillas are rolled take the remaining buffalo wing sauce mixture and top completely over all of the tortillas evenly. Lastly sprinkle tortillas with the last cup of shredded cheese, evenly. Place in the oven and bake 30-40 minutes or until they are nice and bubbly and the cheese is melted. To serve, top with blue cheese crumbles, sour cream or ranch/blue cheese dressing. Enjoy!