If you're looking for a simple yet elegant side dish for your holiday table, then this recipe is for you! Hasselback potatoes are a traditional Scandinavian dish. With a crispy exterior and a soft interior, this preparation is basically like a fancy baked potato. You cut the potatoes into thin slices without cutting all the way through. Then the slices are fanned out for a beautiful presentation. They can be topped with any variety of garnishes from savory to sweet. The traditional dish uses white potatoes but I made mine with sweet potatoes because they're more nutritious and I just happen to love them! To read more about the health benefits of sweet potatoes, check out my Southwest Shepherd's Pie post. If you prefer, you can peel the potatoes but I like to keep the skin on because it contains many of the nutrients.
Do you like your sweet potato dishes sweet or savory? Either way, I've got you covered with my two recipes below. Enjoy and have a happy Thanksgiving!
Hasselback Sweet Potatoes with Sage & Parmesan Gremolata
Ingredients
- 4 medium sweet potatoes, scrubbed
- 8 teaspoons olive oil, divided use
- Salt and pepper
- 1 tablespoon chopped, fresh sage
- 1 tablespoon grated parmesan cheese
- 1 clove garlic, minced
- 1 ½ teaspoons lemon zest
Instructions
- Preheat oven to 425 degrees.
- Place each sweet potato on a cutting board and line a chopstick up along either side. Carefully slice the potato into ⅛-inch slices, cutting almost all the way down to the bottom but not all the way through. The chopsticks will help prevent you from cutting all the way through the potato.
- Rub each potato with a teaspoon of oil, coating the entire potato and getting down between some of the slices. Season the potatoes with salt and pepper. Place the potatoes on a baking sheet and bake in the oven for 40 minutes.
- After 40 minutes, remove the potatoes from the oven and fan out the slices. Mix the remaining 4 teaspoon oil in a small bowl with the sage, cheese, garlic and zest. Spoon the mixture over the top of the potatoes and between the slices. Return the potatoes to the oven and bake another 10-15 minutes. Garnish with more sage and parmesan before serving, if desired. Serve warm.
Nutrition
Hasselback Sweet Potatoes with Maple Syrup and Pecans
Ingredients
- 4 medium sweet potatoes, scrubbed
- 4 teaspoons olive oil
- Salt and pepper
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- 4 teaspoons chopped pecans
Instructions
- Preheat oven to 425 degrees.
- Place each sweet potato on a cutting board and line two chopsticks up along either side. Carefully slice the potato into ⅛-inch slices, cutting almost all the way down to the bottom but not all the way through. The chopsticks will help prevent you from cutting all the way through the potato.
- Rub the potatoes with the oil, coating the entire potato and getting down between some of the slices. Season the potatoes with salt and pepper. Place the potatoes on a baking sheet and bake in the oven for 40 minutes.
- After 40 minutes, remove the potatoes from the oven and fan out the slices. Brush the potatoes with maple syrup covering the surface and getting in between the slices. Sprinkle the potatoes with cinnamon and pecans. Return the potatoes to the oven and bake another 10-15 minutes. Serve warm.
Nutrition
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!
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!
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!