These Hasselback sweet potatoes are an easy and delicious side dish that can be prepared in advance. They’re perfect for Christmas, Thanksgiving, or any other festive occasion. Give them a try if you’re looking for sweet potato recipes, like this flavorful and creamy sweet potato pasta sauce, which is another tasty option.
Hasselback potatoes have little slits cut most of the way down, while keeping the bottom part of the potato intact. These slits serve a couple of purposes. First, they allow the sweet potatoes to fan out in a way that looks cute. Also, they provide additional crevices for the herb flavored olive oil to drip down into, which makes for a particularly flavorful sweet potato.
Ingredients and Substitutions
You can use any type of sweet potatoes you like when making this dish.
I spiced these sweet potatoes with dried thyme, rosemary, and sage. You can substitute any other dried or fresh herbs you like.
I prefer to use extra olive oil in these sweet potatoes. You can substitute any type of oil you prefer.
How to Make Hasselback Sweet Potatoes
Start by preheating the oven to 400 degrees Fahrenheit. Next you’ll cut the sweet potatoes in half, lengthwise.
Place one of the sweet potato halves on a cutting board and lay stainless steel straws, wooden spoons, or chopsticks on either side of the sweet potato.
Make small, even slices on the sweet potato, as close together as you are able to, using steel straws (or wooden spoons or chopsticks) to stop you from cutting all the way through the sweet potato.
Repeat with the rest of the sweet potatoes. Place the sweet potatoes on a sheet pan lined with parchment paper.
In a small bowl, add the extra virgin olive oil, thyme, sage, rosemary, salt, and pepper, then mix to combine.
Brush the sweet potatoes with the olive oil and herb mixture.
Bake for 1 hour or until the bottoms of the sweet potatoes are dark golden brown but not burnt, pausing to baste the sweet potatoes with more of the oil mixture every 20 minutes.
Hasselback Sweet Potatoes Recipe
Ingredients
- 4 sweet potatoes
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the sweet potatoes in half, lengthwise.
- Place one of the sweet potato halves on a cutting board and lay stainless steel straws, wooden spoons, or chopsticks on either side of the sweet potato (see the picture above in the post).
- Make small, even slices on the sweet potatoes, as close together as you are able to, using the steel straws (or wooden spoons or chopsticks) to stop you from cutting all the way through the sweet potato.
- Repeat with the other sweet potatoes.
- Place the sweet potatoes on a sheet pan lined with parchment paper.
- In a small bowl, add the extra virgin olive oil, thyme, sage, rosemary, salt, and pepper and stir to combine.
- Brush the sweet potatoes with the olive oil and herb mixture.
- Bake for 1 hour or until the bottoms of the sweet potatoes are dark golden brown but not burnt, pausing to baste the sweet potatoes with more of the oil mixture every 20 minutes.
Notes
- Store these sweet potatoes in the fridge for up to three days. Reheat to your desired temperature in the oven before serving.
Nutrition Estimates
