This Hasselback Sweet Potatoes recipe is an easy and impressive side dish with crispy and caramelized edges, tender centers and cozy herby flavor with a touch of sweetness.
Why We Love This Recipe
- Easy to Make – Although fancy-looking, this is a 10 minute recipe with easy ingredients.
- Impressive Results – Elegant, thinly-sliced sweet potatoes fan beautifully on your serving dish, coated with gorgeous herbs and butter.
- Holiday Dinner Perfection – This cozy side dish is always a hit during Thanksgiving, Christmas, and more, like air fryer roasted potatoes and blistered green beans.
Amazing Hasselback Sweet Potatoes Recipe
Erik and I’ve been trying to figure out what to eat for Thanksgiving, and we’ve always been huge fans of side dishes… especially if they involve sweet potatoes. Combine that with the fact that holidays call for secretly easy, yet totally impressive recipes. Cue this amazing Hasselback Sweet Potatoes recipe! They come together in just 10 minutes of prep and yield gorgeous results: crispy sweet potato skin coated with buttery herbs and just a hint of maple syrup sweetness with soft and yummy centers.
What are Hasselback Potatoes?
Hasselback potatoes are a side dish consisting of potatoes that are thinly sliced to create a fanned look after baking. For added fall-inspired sweetness, we’ll be using sweet potatoes.
The Ingredients List
The ingredients you need to make Hasselback sweet potatoes are simple and can most likely all be found in your pantry. Feel free to adjust the spices to your liking.
- Sweet potatoes: find ones that are even in size and less than 8-inches in diameter. Anything larger will result in a super long cook time for Hasselback sweet potatoes.
- Butter
- Olive oil: extra virgin olive oil is best
- Pure maple syrup: for that touch of sweetness
- Herby Seasoning: thyme, rosemary, paprika, cayenne
- Cayenne: a lovely, spicy kick to your Hasselback sweet potatoes. Feel free to leave out if you’re sensitive to spice.
- Salt + pepper
How to Make Hasselback Sweet Potatoes
We’re going to learn how to make Hasselback sweet potatoes by first learning how to create those beautifully sliced folds.
- Preheat oven to 425°F. Wash and pat dry sweet potatoes. Lay one sweet potato flat onto a cutting board, with chopstick on either side of the sweet potato.
- Using a sharp knife, slice into the potato, being careful not to cut past the chopsticks. Slice into 1/8” to ¼” sections. Tip: The thinner the section, the faster the sweet potatoes will cook.
- Holding the sweet potato carefully, bend to fan out the sections. Lay on a greased baking sheet.
- Whisk melted butter, olive oil, maple syrup, and spices together in a small bowl. Using a pastry brush, brush half of the coating onto each sweet potato, then nudge the brush in between each fold to coat. Reserve half of the coating for later.
- Bake for 30 minutes, then brush with remaining coating. Bake for 15-30 more minutes. Garnish and enjoy Hasselback sweet potatoes!
How do I choose the Best Sweet Potatoes for this recipe?
- Uniform in size – the closer the sweet potatoes match up in size, including diameter, length, and general girth (heehee), the more evenly the Hasselback sweet potatoes will bake together.
- Smaller than 8-inches in diameter – anything more will take too long to cook.
- Looks safe to eat – use sweet potatoes that don’t have anything funky on them, like growths, moldy-looking bits, and anything that you feel is odd.
- Use the best sweet potatoes for baking – according to America’s Test Kitchen, the best ones have red or orange skins, which will yield moist centers, while tan and purple skinned sweet potatoes will cook up too dry.
Hasselback Sweet Potato Tips
- Sweet potatoes don’t all cook evenly and at the same rate. Keep an eye on the oven and periodically check the tenderness of each sweet potato, removing the ones that are ready to take out.
- Use a basting brush to get easily into each layer/fold of the Hasselback sweet potato. This ensures delicious flavor in every bite.
- For an extra boost of flavor: after baking, place Hasselback sweet potatoes on a serving dish and drizzle with maple syrup, a sprinkle of cayenne, salt and pepper.
If you make this Hasselback sweet potatoes recipe, be sure to take a pic and share it on Instagram and Facebook using the tags @beamingbaker and #beamingbaker. I love seeing it! ‘Til the next one… Sending you all my love and maybe even a dove, xo Demeter ❤️
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Preheat oven to 425°F. Line a baking sheet with lightly greased foil. Wash and dry sweet potatoes.1
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Using a sharp knife, carefully slice about 2/3 of the way down the potato, creating 1/8″ to ¼” sliced sections that are still attached to the base of the potato. You can lay two wooden chopsticks along the sides of the sweet potato to use as a guide.
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Holding the sweet potato at both ends, gently transfer each sweet potato onto the baking sheet, evenly spaced apart—they’ll be a bit fragile after slicing.
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In a small bowl, whisk together melted butter, oil, maple syrup, thyme, rosemary, paprika, cayenne (if using), salt and pepper.
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Using a basting brush, brush sweet potatoes evenly with half of the mixture until all sliced sections are coated and the mixture is dripping into each section. Reserve half for later. Bake for 30 minutes.
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Using a fork, carefully fan the sliced sections apart—it’s hot! Brush the remaining mixture and any that’s dripped onto the pan into each section.
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Bake for an additional 15-40 minutes, until crispy on the edges and fork tender in the center of the potato.2
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Remove from oven—don’t worry if the sugar is a bit burnt on the pan. Using a heatproof spatula, carefully transfer sweet potatoes to a serving tray—they’ll be fragile. Sprinkle with thyme, then a drizzle of maple syrup if desired. Enjoy!
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2: Mine took 35 minutes for this phase, for a grand total of 65 minutes from start to finish.
Storing Instructions: Best served right away. If needed, cool completely, then store in an airtight container in the refrigerator. Keep for 1-3 days. Reheat before serving.
Calories: 203kcal, Carbohydrates: 32g, Protein: 2g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 181mg, Potassium: 519mg, Fiber: 5g, Sugar: 8g, Vitamin A: 21538IU, Vitamin C: 4mg, Calcium: 51mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
