Hasselback Sweet Potatoes with Roasted Pistachios is a twist on an American staple dish! After the sweet potato is cooked and seasoned to perfection, the added flavors of roasted pistachios and feta cheese make this plate a winner!
Pre-Heat Oven to 450 & Line Baking Sheet. Make a series of Slices inch deep into Potato, Separated ~1/8in.
In a small bowl combine Butter, Oil, Garlic, Cayenne, Paprika, & Salt/Pepper. Brush Potato, Inside & Out, with the Mixture. Place Potatoes on Baking Sheet & in Oven for 30minutes. Pull Potatoes from Oven & using Fork, fan Slices separating from one another. Return to Oven & Bake for additional 15-30 minutes, or until Interior Tender & Exterior Crisp.
In Iron Skillet over Medium Heat, dry-roast Pistachios for 5-7 minutes, stirring regularly.
Remove Pistachios from Heat & allow to completely cool before serving.
Pull Potatoes from Oven.
Plate, re-fan Slices / season to Taste.
Garnish with Roasted Pistachios & Crumbled Feta.