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Best Hasselback Sweet Potatoes Recipe
5 from 2 votes

Best Hasselback Sweet Potatoes Recipe

These roasted Hasselback sweet potatoes with maple syrup will be a delightful addition to your holiday table or any meal. The combination of savory herbs, garlic, butter, and maple syrup complements the natural sweetness of the sweet potatoes perfectly, making them a crowd-pleasing side dish. Enjoy!

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 -6 servings
Calories: 358 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 medium sweet potato
  • 4 tablespoons butter melted, unsalted
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic minced
  • 1 tablespoon rosemary finely chopped, fresh
  • 1 tablespoon thyme finely chopped, fresh
  • 2 tablespoons parsley finely chopped, fresh
  • 2-3 tablespoons maple syrup adjust to your sweetness preference
  • salt to taste
  • black pepper to taste
Optional Toppings:
  • pecans chopped
  • pomegranate seeds
  • feta cheese
  • parsley fresh chopped
  • brown sugar

Instructions

    Cup of Yum
  1. Preheat your oven to 400°F (200°C).
  2. Prepare the Sweet Potatoes: Wash and scrub the sweet potatoes to remove any dirt. Pat them dry with a paper towel and set them on a cutting board.
  3. Slice the Sweet Potatoes (Hasselback Style):Place a sweet potato horizontally between two wooden chopsticks or skewers. This will help prevent you from slicing the potato all the way through. Carefully make thin, evenly spaced slices across side of the sweet potato, about 1/8 inch apart. Repeat with the remaining sweet potatoes.
  4. Season the Sweet Potatoes: In a small bowl, mix together the melted butter, olive oil, minced garlic, chopped rosemary, thyme, parsley, maple syrup, salt, and pepper.
  5. Coat the Sweet Potatoes: Place the sliced sweet potatoes on a baking sheet lined with parchment paper or in a baking dish. Brush the butter and herb mixture generously over the sweet potatoes, making sure to get in between the slices.
  6. Roast the Sweet Potatoes: Cover the baking dish with aluminum foil and roast in the preheated oven for about 30 minutes.
  7. Baste and Continue Roasting: Remove the foil and baste the sweet potatoes with the pan juices. Continue roasting for another 20-30 minutes or until the sweet potatoes are tender and the tops of the potatoes are golden brown, basting every 10 minutes. The total cooking time may vary depending on the size of your sweet potatoes.
  8. Serve: Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Garnish with additional fresh herbs if desired, and serve hot. Add a handful of fresh pomegranate seeds for a pop of color, or any other optional toppings you desire!

Notes

  • Choose the Right Sweet Potatoes: Select sweet potatoes that are uniform in size and free from bruises or blemishes. Medium-sized sweet potatoes work well for this recipe.
  • Use Sharp Knives: A very sharp knife is essential for creating thin, even slices in the sweet potatoes. This helps them cook evenly and look visually appealing.
  • Prepare Wooden Skewers or Chopsticks: Placing wooden skewers or chopsticks on either side of the sweet potatoes while slicing will help prevent you from cutting all the way through, ensuring they hold their shape.
  • Consistent Slicing: Aim for consistently thin slices, about 1/8 inch apart, but be careful not to cut through the sweet potatoes all the way. Try to cut the slices in similar size if you can.
  • Preheat the Oven: Ensure your oven is fully preheated to the specified temperature (400°F or 200°C) before placing the sweet potatoes inside. This helps with even cooking.
  • Season Generously: Don’t skimp on seasoning. Brush the sweet potatoes generously with the butter and herb mixture, making sure to get it between the slices to infuse flavor throughout.
  • Cover While Roasting Initially: Covering the sweet potatoes with aluminum foil during the first part of the roasting time helps them steam and become tender before crisping up.
  • Garnish Fresh Herbs: Garnish with fresh herbs like rosemary, parsley, or chives just before serving for a burst of color and fresh flavor.
  • Serve Hot: Roasted Hasselback Sweet Potatoes are best when served hot and fresh out of the oven to enjoy their crispy edges and creamy interior.

Nutrition Information

Calories 358kcal (18%) Carbohydrates 53g (18%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 0.5g (25%) Cholesterol 30mg (10%) Sodium 128mg (5%) Potassium 819mg (17%) Fiber 7g (28%) Sugar 15g (30%) Vitamin A 32679IU (654%) Vitamin C 11mg (12%) Calcium 96mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 -6 servings

Amount Per Serving

Calories 358

% Daily Value*

Calories 358kcal 18%
Carbohydrates 53g 18%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.5g 25%
Cholesterol 30mg 10%
Sodium 128mg 5%
Potassium 819mg 17%
Fiber 7g 28%
Sugar 15g 30%
Vitamin A 32679IU 654%
Vitamin C 11mg 12%
Calcium 96mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.