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–+ servings
Overhead view of 4 hasselback sweet potatoes lined up in a row vertically down a white rectangular serving board.

Hasselback Sweet Potatoes

Easy but impressive, these thinly sliced sweet potatoes swaddled in a sweet buttery sauce are perfect for your holiday table.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Yield:4 sweet potatoes

Equipment

  • Oven
  • baking sheet
  • Aluminum Foil or parchment paper
  • Cutting board
  • 2 wooden spoons or skewers
  • Sharp knife
  • Small bowl
  • whisk
  • Basting Brush
  • Fork

Ingredients

  • 4 large sweet potatoes approximately 8 ounces each
  • 4 tablespoons butter softened
  • 2 cloves garlic minced
  • 2 tablespoons maple syrup
  • 1 teaspoon finely chopped fresh rosemary or ½ teaspoon dried rosemary, minced
  • 1 pinch cinnamon
  • ½ teaspoon salt plus more to taste
  • freshly cracked black pepper to taste

Instructions

  • Preheat oven to 450° Fahrenheit. Line baking sheet with aluminum foil and set aside.
  • Place 1 sweet potato horizontally on cutting board. Position 1 wooden spoon handle or 1 skewer against top side of sweet potato, and position other spoon or skewer against bottom side of sweet potato.
  • Position knife perpendicular to sweet potato. Place knife against end of sweet potato, then work toward other end of potato, making slices every ⅛ inch. Use spoon handles or skewers as bumpers to catch knife and prevent slicing completely through potato.
    Overhead view of a thinly sliced sweet potato on a wooden cutting board with two skewers on either side and a sharp knife resting above.
  • Once potato has been thinly sliced from one end to other, set sliced potato on foil-lined baking sheet. Repeat process with remaining sweet potatoes.
  • Add butter, garlic, maple syrup, rosemary, cinnamon, and salt to small bowl. Whisk or stir until ingredients are fully incorporated.
  • Use basting brush to evenly apply butter mixture to sweet potatoes, brushing butter down between slices whenever possible.
    Overhead view of 4 thinly sliced hasselback sweet potatoes on a baking sheet lined with parchment paper.
  • Place baking sheet in preheated oven. Bake sweet potatoes 25 minutes, then carefully remove baking sheet from oven. Place fork under center of potato. Gently lift potato up slightly, not actually removing potato from pan but simply allowing slices to fan apart slightly. Repeat with remaining sweet potatoes, then return baking sheet to oven.
  • Bake sweet potatoes 20 additional minutes or until potatoes are cooked through and tender. Carefully remove baking sheet from oven. Sprinkle salt and pepper over potatoes as desired and serve warm.

Notes

  • Make it Dairy Free/Vegan: Use dairy-free butter.
  • Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat potatoes in the oven at 350° Fahrenheit for 15 minutes or until warmed through.

Nutrition

Serving Size: 1sweet potato | Calories: 325cal | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 507mg | Potassium: 797mg | Total Carbs: 53g | Fiber: 7g | Sugar: 15g | Net Carbs: 46g | Vitamin A: 32527IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 1mg
Recipe By:Cheryl Malik