Hasselback Sweet Potatoes with Pistachio Crumble Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 3/4 teaspoon smoked paprika
• Kosher salt
• 6 small to medium sweet potatoes
• 1 tablespoon olive oil
• 2/3 cup chopped shelled unsalted pistachios
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sugar, optional
• 2 tablespoons chopped fresh flat-leaf parsley