Hasselback Sweet Potatoes with Pistachios

Ingredients:

Sweet potato

• 2 tablespoons melted unsalted butter
• 2 tbsp. l. olive oil
• 3/4 tsp smoked paprika
• Coarse salt
• 6 small or medium sweet potatoes

Pistachio topping

• 1 tbsp. l. olive oil
• 2/3 cup chopped unsalted pistachios, shelled
• 0.5 tsp smoked paprika
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Coarse salt
• 1/4 tsp sugar, optional
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 220°C. Line a baking sheet with foil.
2. Sweet potato:
   
   In a small bowl, combine the butter, olive oil, paprika, and 1/2 teaspoon salt. Using a sharp knife, slice each sweet potato crosswise into 1/4-inch-thick slices, cutting about two-thirds of the way down to keep the potato whole.
3. Place the tubers on the prepared baking sheet and brush with about half of the butter and paprika, making sure to get some of the butter into the cuts.
4. Bake until the slices are just cooked through and slightly pliable, about 30 minutes. Press gently with a fork on the tops of the sweet potatoes to separate the slices. Brush the spaces between the slices with the remaining butter, then bake until cooked through and lightly crisp on top, about 35 minutes more.
5. Pistachio topping:
   
   Heat oil in a medium skillet over medium-high heat. Add pistachios, paprika, chili powder, garlic powder, onion powder, 1/4 teaspoon salt, and sugar, if using. Cook, stirring frequently, until fragrant, 3–4 minutes. Stir in parsley. Serve sweet potatoes sprinkled with pistachios.