Hasselback Sweet Potatoes Recipe - Evolving Table (2024)

Hasselback Sweet Potatoes look gorgeous and are secretly so easy to make for your next holiday dinner! Once you learn how to cut the potatoes into slices, you can top them with butter, brown sugar, and spices, then let the oven turn them into a side dish worthy of the Thanksgiving or Christmas table!

The Best Hasselback Sweet Potatoes

As if sweet potatoes couldn’t get any better, why don’t we thinly slice, cover in a sauce full of butter, brown sugar and cinnamon, and then bake until perfectly crisp and tender!

A bit of toasted pecans and a sprinkle of sugar are added just before serving.

Yup… these hasselback sweet potatoes sound like a pretty darn good Thanksgiving side dish to me – and I think you and your dinner guests will agree!

And dare I say they’re even better than the classic Sweet Potato Casserole?!

That might be a bold statement to claim, but if you prefer your potatoes on the crispy side, then I have a feeling you’re going to love this recipe variation.

They’re also a little bit healthier since less butter and sugar are used than the traditional recipe, and can easily be made gluten-free, vegan, and Paleo, too!

(If you’re a fan of the savory, you might want to check out these Loaded Hasselback Potatoes, instead.)

Ingredients

• Sweet Potatoes. Try to find jewel and garnet sweet potatoes, or yams, that are roughly 0.4-0.5 pounds each. Pick potatoes that are uniform in size so they cook evenly.
• Sugar. Brown sugar was tested in this recipe, but coconut sugar may be substituted if you are on a Paleo diet.
• Oil & Butter. A mixture of either olive or avocado oil and butter is made to coat the potatoes.You can also use all of one or the other, or even substitute with a plant-based butter alternative if vegan or dairy-free.
• Spices. A little or a lot of cinnamon can be added to the sauce mixture. You can also shake in a dash of nutmeg or cloves for more spice.
• Pecans. Coarsely chopped pecans are sprinkled on and baked just before serving for an added crunch.

How to Make Hasselback Sweet Potatoes

Please see the recipe card below for ingredient amounts and more detailed instructions.

Clean and Slice

Scrub the sweet potatoes thoroughly under running water with a vegetable brush and dry well. This is crucial since you’ll be baking the entire potato with the skin on.

The most important and difficult step is slicing the potatoes without accidentally cutting them all the way through. Avoid this hasselback disaster by cheating with chopsticks!

Lay two chopsticks on either side of the long sides of a sweet potato on a cutting board. Make sure to find chopsticks with squared ends so they do not roll around.

You can also use a wooden spoon on either side if you don’t have chop sticks, though the slices won’t be as deep.

Make even slits approximately ⅛ to ¼-inch apart starting at least ½-inch from the end of the potato.Keep the bottom connected by stopping your knife when it hits the chopsticks.

Slather with Sauce

Whisk together oil, butter, salt, sugar, and cinnamon in a medium-sized bowl.

Brush half of the mixture over all of the potatoes.Spread apart the slices using your fingers or a fork to ensure the sauce gets inside between the pieces.

Bake in the Oven

Cook in a preheated 425 °Foven for 25 minutes.

Remove from the oven and brush the remaining sauce over the potatoes. Return the potatoes to the oven for an additional 20-25 minutes.

Add the Pecans

Sprinkle on the chopped pecans and reduce the oven temperature to 375 °F.Return the potatoes to the oven for 5-10 minutes, or until the pecans are lightly toasted.

Garnish and Serve

Top with additional sugar and cinnamon if desired.

Hasselback potatoes are best when served immediately.The longer they sit out at room temperature, the less crisp they will become.

Meal Prep and Storage

• To Prep-Ahead: You can slice the potatoes ahead of time if needed, just be sure to keep them in the fridge until you’re ready to season and bake.
• To Store: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.Keep the toppings separate if they are not already added.
• To Freeze: Tightly seal un-topped hasselback sweet potatoes in a freezer-safe airtight container and freeze for up to 3 months.
• To Reheat: Warm on a baking sheet or in a baking dish in a 350°F oven for 15-20 minutes.

Dietary Modifications

The recipe you’ll find below is already vegetarian and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Dairy-Free: Use all oil instead of a mixture of butter and oil.
• Vegan: Leave out the butter and make the sauce with all oil.
• Paleo: Omit the butter and swap out the sugar for coconut sugar.
• Nut-Free: Skip the pecans. If you still want some crunch, sprinkle on your favorite seeds.
• Refined Sugar-Free: Choose a coconut sugar instead of brown.

FAQs

What to Serve with Hasselback Potatoes

Honestly, you almost can’t go wrong with picking a main dish to go along with these potatoes.

Traditionally these taste best when served at Thanksgiving with a big ole’ turkey and all of the other yummy sides (like a Cornbread Dressing, Brussels au Gratin, and Green Bean Casserole.)

But if you’re craving these on a day other than a holiday, these main dishes pair exceptionally well:

• Spinach Artichoke Stuffed Chicken
• Lemon Basil Baked Salmon
• Filet Mignon
• Honey Balsamic Chicken

More Sweet Potato Recipes

Explore all the delicious ways to prepare sweet potatoes with these Sweet Potato Recipes:

• Sweet Potato Ground Turkey Chili
• Homemade Sweet Potato Pie
• Sweet Potato Hash Browns
• Sweet Potato Shepherd’s Pie
• Mashed Sweet Potatoes
• Air Fryer Sweet Potatoes
• Black Bean and Sweet Potato Veggie Burger
• Air Fryer Baked Sweet Potato
• Instant Pot Sweet Potatoes