These Hasselback sweet potatoes are a simple and elegant side dish that's perfect for the holidays or any special occasion. Sweet potatoes are cut into thin slices, fanned out, and brushed with a delicious maple pecan butter. Crispy on the outside and creamy on the inside, this delicious side dish is sure to impress!
I love sweet potatoes. Not only are they delicious, they're also packed with nutrients and are so versatile! I make everything from sweet potato shepherd's pie, to savory twice-baked sweet potatoes , to classic sweet potato casserole. I even love them in breakfast dishes like my Mediterranean sweet potato and date breakfast hash.
If you're looking for a simple yet elegant side dish for your holiday table, then these Hasselback sweet potatoes are the perfect dish for you! I cut sweet potatoes into thin slices and fan them out.
Then I top them with melted butter, pecans, maple syrup and cinnamon. These Hasselback style potatoes take the ordinary sweet potato to the next level!
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Why You'll Love This Dish
- Made with simple ingredients
- A unique and delicious way to enjoy sweet potatoes
- Lovely presentation- perfect for the holidays or any special occasion
- Healthy- packed with nutrients
What are Hasselback Potatoes?
Hasselback potatoes are a traditional Scandinavian dish. With a crispy exterior and a soft and buttery interior, this preparation is basically like a beautiful, fancy baked potato.
The Hasselback technique looks impressive but is surprisingly easy to do. It's an excellent way to add a little extra flair to your favorite veggies!
To make Hasselback sweet potatoes, you first cut the potatoes into thin slices without cutting all the way through to the bottom of the potatoes. Then the sweet potato slices are fanned out for a beautiful presentation.
They're brushed with oil or butter and topped with any variety of garnishes from savory to sweet. Finally, they're baked in the oven to crispy, creamy perfection!
Traditional Hasselback potatoes are made with white potatoes but I make mine with sweet potatoes. Not only are sweet potatoes delicious, they're packed with nutrients!
Doctor's Tips
- Sweet potatoes are superfoods! Their rich orange color means they're high in beta-carotene, which gets converted to Vitamin A in the body.
- One medium sweet potato provides more than 400% of the recommended daily intake for Vitamin A! Vitamin A is important for vision, immune health, growth and reproduction.
- Sweet potatoes are also rich in vitamin B6, vitamin C, potassium, fiber, and disease-fighting antioxidants!
Ingredients
Recipe Notes and Substitutions
- Sweet potatoes- scrub them well since you'll be eating the skin; choose long sweet potatoes that are similar in size
- Maple syrup- I use pure maple syrup; you can substitute brown sugar
- Pecans- I love pecans but you can substitute other nuts like walnuts
How To Make Hasselback Sweet Potatoes Step-By-Step
Scroll down to the recipe card to see full recipe details.
- Step 1- Wash and dry the potatoes well. Place each sweet potato on a cutting board and line two chopsticks or wooden skewers up along either side of the potato. Using a sharp knife, carefully slice the potato into ⅛-inch-thick slices, cutting almost all the way down to the bottom but not all the way through. The chopsticks act like bumpers and will help prevent you from cutting all the way through to the bottom of the potato.
- Step 2- Place the sweet potatoes on a rimmed baking sheet and brush them with olive oil. Season them with kosher salt and bake them in the oven for about 40 minutes until tender.
- Step 3- Mix melted butter, maple syrup, chopped pecans, and cinnamon together in a small bowl.
- Step 4- Remove the sweet potatoes from the oven and fan out the slices with a fork.
- Step 5- Spoon the maple pecan butter on top of each sweet potato, making sure to get some of it down into the crevices.
- Step 6- Return the potatoes to the oven and bake another 10-15 minutes until golden brown. Serve warm.
Chef's Tips
- Try to choose sweet potatoes that are long and narrow to maximize the number of slices you can make; also choose potatoes that are similar in size so that they have the same cooking time.
- Line up two chopsticks, wooden skewers or wooden spoons alongside the potatoes to help prevent you from cutting all the way through the sweet potatoes.
- You can make a savory version of these Hasselback sweet potatoes with a garlic herb butter using herbs like thyme and rosemary. You can also top your savory potatoes with cheese like grated parmesan cheese or dollops of goat cheese.
Recipe FAQs
The name Hasselback comes from a restaurant in Stockholm, Sweden named Hasselbacken. This is where the recipe for Hasselback potatoes was first introduced in the 1940s.
Position the potato with its flattest side on the chopping board. Using a very sharp knife, make a cut every ⅛-inch, without cutting all the way through to the bottom of the potato. Place chopsticks or wooden skewers on either side of the potato to stop your knife from slicing all the way through to the bottom.
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Recipe
Hasselback Sweet Potatoes
Equipment
Ingredients
- 4 medium sweet potatoes (about 5 ounces each), scrubbed clean and dried
- 2 teaspoons olive oil
- ⅛ teaspoon Kosher salt
- 4 teaspoons butter, melted
- 2 tablespoons maple syrup
- 2 tablespoons chopped pecans
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 425°F.
- Wash and dry the potatoes well. Place each sweet potato on a cutting board and line two chopsticks or wood skewers up along either side of the potato. Using a sharp knife, carefully slice the potato into ⅛-inch-thick slices, cutting almost all the way down to the bottom but not all the way through. The chopsticks act like bumpers and will help prevent you from cutting all the way through to the bottom of the potato.
- Brush the potatoes with the oil, coating the entire potato and getting down between some of the slices. Season the potatoes with salt. Place the potatoes on a baking sheet and bake in the oven for 40 minutes until tender.
- While the sweet potatoes are baking, mix melted butter, maple syrup, chopped pecans, and cinnamon together in a small bowl.
- Remove the sweet potatoes from the oven and fan out the slices with a fork. Spoon the maple pecan butter on top of each sweet potato, making sure to get some of it down into the crevices.
- Return the potatoes to the oven and bake another 10-15 minutes until golden brown. Serve warm.
Notes
- Try to choose sweet potatoes that are long and narrow to maximize the number of slices you can make; also choose potatoes that are similar in size so that they have the same cooking time
- Line up two chopsticks, wooden skewers or even wooden spoons alongside the potatoes to help prevent you from cutting all the way through the sweet potatoes.
- You can make a savory version of these Hasselback sweet potatoes with a garlic herb butter using herbs like thyme and rosemary. You can also top your savory potatoes with cheese like grated parmesan cheese or dollops of goat cheese.
Selena says
Confession: I've never tried hassleback sweet potatoes! Which is completely crazy considering I LOVE sweet potatoes and all potatoes in general...this post definitley makes me want to give the hassleback way a try!
sonaliruder says
You are forgiven! You should definitely give hasselback a try- it's such a pretty and tasty way to prepare potatoes!
Rebecca Pytell says
Love hasselback potatoes! Such a great way to get the flavor ALL throughout the potato and in each bite!
sonaliruder says
Exactly! Thanks for stopping by Rebecca!
BecHeflin says
Sonali, these hasselback potatoes look AMAZING! I've made the traditional ones, but never tried it with sweet potatoes. Pinned!
sonaliruder says
Thanks so much Becca!
Melinda Archer says
Good treats! A delightful to satisfy your breakfast every morning. I think I would try this kind of meal to sustain my diet.
sonaliruder says
Thank you!
Gabriela Colvard says
Pure carbs! Some people are just too afraid to take more carbs because of getting fat. But if you think about it, energy is what it provides, best for working days and workout weekends. Thanks for the recipe, my oven's preheating already.
sonaliruder says
Thanks so much for your comment! I hope you enjoyed them!
Sophia Del Gigante says
Yummmmm! Looks soooo goood and pretty quick to make! I think I may make my own variation on this!
sonaliruder says
Thanks Sophia! I'd love to see your version!
ur says
I followed your recipe, for Thanksgiving and it turned out just like your picture and eveyone loved the presentation and taste!Thanks.
sonaliruder says
Yay, that's great!!
Savannah says
What do you think about baking them wrapped in tinfoil (doing everything else the same)? I just found my potatoes dried out a little more than I would have liked. Maybe I also needed more olive oil. But the flavors were delicious!
sonaliruder says
Sorry to hear that! Sure, wrapping in foil might help. Also, I used very little oil for nutritional purposes, but a little more would be ok 🙂
ur says
Perfect timing for a unique presentation of sweet potatoe (for Thanksgiving). I will try the sage and Parmesan cheese, sounds yummy.
sonaliruder says
Thanks for stopping by, I hope you like it!
Anonymous says
Already have my sweet potatoe recipe ingredients for Thanksgiving but as a fellow sweet potatoe lover I will definitely be making your Hasselback recipes soon.
Have a delicious and joyful Thanksgiving.
sonaliruder says
Happy Thanksgiving to you too! Let me know how it goes if you try the recipe!
Denise - Chez Us says
Hi, just found your site via the Kitchen Daily Curator Network. Looking forward to checking out more of your recipes and your site.
How funny is this. I am currently reading all the new sites over at KD while making Hasselback Potatoes - I usually use Average Betty's recipe. Anyhow tonight I am making them with sweet potatoes. Next time I am adding cheese like your recipe calls for!
sonaliruder says
What a coincidence! I hope you like the addition of cheese. Thanks for stopping by- I've been a fan of yours from food52 for a while!
Ann says
Not only do these look and sound amazing, I think your chopstick idea is genius! Love the sweet, the savory...love it all!
sonaliruder says
Thanks, I can't take credit for the chopstick method but it really works!
Anonymous says
I think I'll try this for our pre-Thanksgiving feast (working T-day). Love the chopsticks idea! Happy Thanksgiving to you and P!
Mrock
sonaliruder says
Happy Thanksgiving to you too, Melissa! So glad you liked the recipe!
Anonymous says
Awesome! I was asked to bring sweet potatoes to Thanksgiving the week, but I can't stand the traditional casserole. I'm going to be different and bring both sweet and savory, but the savory sound divine to me!
sonaliruder says
Yes, it's a nice change from the traditional casserole. Hope you had a good holiday!