4 from 10 votes
Hasselback Sweet Potatoes
Hasselback sweet potatoes make for a beautifully presented holiday side dish! Try these this year instead of your classic sweet potato casserole, and wow the family with something different!
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
8
people (1/2 sweet potato per person)
Course:
Side Dish
Cuisine:
Swedish
Ingredients
- 4 large sweet potato roughly even in shape and size
- 3 Tbsp honey
- 2 Tbsp butter salted
- 1 ½ Tbsp thyme or 1 1/2 tsp dry, fresh
- 1 ½ tsp cinnamon
- ¾ tsp salt
- ¼ c pecans chopped
Instructions
- Preheat your oven to 425F.
- Place a sweet potato, flattest side down, on a cutting board between two (disposable) chopsticks. Make a series of cuts, roughly 1/8 inch apart, cutting ¾ of the way through the potato. (The chopsticks will act as a buffer to stop your knife if you accidentally cut a bit too far.) Carefully transfer the cut potato to an aluminum foil lined baking sheet. Repeat with the remaining potatoes.
- In a small saucepan, melt the honey and butter together until smooth and runny. Add the thyme, cinnamon, and salt. Mix well.
- Brush roughly half of the honey glaze over the sweet potatoes, getting into the cuts, the best you can.
- Place the potatoes into the oven and bake for 30 minutes.
- After 30 minutes, remove the potatoes from the oven and gently fan out the slices with a fork. Brush the potatoes with the remaining glaze.
- Return the potatoes to the oven to bake for an additional 20-25 minutes, until the potatoes are tender.
- Top the sweet potatoes with chopped pecans before serving.
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