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      Hasselback Sweet Potatoes with Butternut Squasage

      Hasselback Potatoes are easy to make, have a beautiful presentation, and are the star of any meal - breakfast, lunch, or dinner. This recipe is versatile, as you can use regular potatoes, or swap out the Butternut Squasage for our Maple Sage or All American Breakfast Sausages.Β 

      1 log of Butternut Squasage
      2 large sweet potatoes
      Oil of choice, or vegetable broth
      Spices of choice (examples: minced garlic, thyme/rosemary/sage, ground black pepper)

      Set a thicker cutting board on top of another cutting board, then place sweet potatoes on the lower cutting board, butting up to the thicker board. Slice sweet potatoes in thin sections (1/8 - 1/4 inch); the thicker board will stop your knife from cutting all the way through the potatoes.

      Mix spices into the oil, then liberally brush over the top of the potatoes.Β 

      Bake at 425 for 45 minutes (you may need less time if you made very thin slices).

      During this time, slice sausage into thin medallions. You may want to cut offΒ a little of the bottom of each medallion toΒ make a flat surface to make placement into the potatoes easier. Set aside.

      Remove potatoes from oven, then use a fork to gently separate the sections (do your best not to break pieces off!). Slide the sausage medallions between the sections of potato and brush with oil. Cover with foil and bake for another 15 minutes until potatoes are cooked through.

      Remove from oven, place in serving dish, and enjoy with a few friends or family members!


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