Shelli's Sweet Potato Hasselback Potatoes

Preheat the oven to 400°F (200°C) and line a baking dish with parchment paper.

Scrub the sweet potatoes well and leave the skins on.

Set two wooden chopsticks lengthwise on either side of a potato. Make thin slices across it, about 1/8 inch apart, stopping when the knife hits the chopsticks so the bottom stays connected. Repeat with the second potato.

Rub the outside of the potatoes with a tiny splash of the olive oil and a pinch of salt, then set them in the baking dish.

Cover the dish loosely with foil to trap steam and bake for 40 minutes, until the layers soften and fan open.

While the potatoes bake, stir the diced apple, chopped pecans, maple syrup, the tablespoon of olive oil, applesauce, cinnamon and a pinch of salt together in a small bowl.

Take the foil off and spoon the stuffing between the layers and over the tops of the potatoes.

Bake uncovered for 15 more minutes, until the edges are golden and the pecans smell toasty.

Let the potatoes cool for a couple of minutes, then serve warm.