Hasselback Sweet Potatoes

• 6 medium sweet potatoes
• 1/2 cup unsalted butter, melted
• 2 tablespoons brown sugar
• 2 tablespoons orange juice
• 2 teaspoons grated orange zest
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground pepper
• 6 ounces cream cheese, softened
• 12 pitted dates, chopped
• 12 fresh sage leaves, chopped
• 1/2 cup chopped pecans
• Fresh sage, chopped, optional

1. Preheat oven to 425u0b0. Cut thin slices lengthwise from bottom of sweet potatoes to allow them to lie flat; discard slices. Place potatoes flat side down; cut crosswise into 1/8-in. slices, leaving them intact at the bottom. Arrange sweet potatoes in a greased
2. .
3. In a small bowl, whisk together butter, brown sugar, orange juice and orange zest. Spoon half the butter mixture evenly over sweet potatoes; sprinkle with salt and pepper. Combine cream cheese, dates and sage; spread between potato slices.
4. Bake, covered, until potatoes are just becoming tender, 45-50 minutes. Remove pan from oven and uncover; spoon remaining butter mixture over potatoes and top with pecans. Return to oven and bake until potatoes are completely tender and topping is golden brown, 25-30 minutes longer. If desired, serve with chopped fresh sage.

sweet potatoes, unsalted butter, brown sugar, orange juice, orange zest, kosher salt, ground pepper, cream cheese, dates, sage, pecans, fresh sage

Taken from www.tasteofhome.com/recipes/hasselback-sweet-potatoes/ (may not work)