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Hasselback Sweet Potatoes Recipe

Hasselback Sweet Potatoes look gorgeous and are secretly so easy to make for your next holiday dinner! Once you learn how to cut the potatoes into slices, you can top them with butter, brown sugar, and spices.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 439 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 6 medium sweet potatoes about 2 ½ lbs. total
  • 6 Tbsp. butter melted
*
  • 2 Tbsp. oil olive or avocado
  • ¼ tsp. salt
  • ½ cup brown sugar or coconut sugar, plus more for topping
  • ¼-½ tsp. cinnamon to taste
  • ½ cup pecans coarsely chopped

Instructions

    Cup of Yum
  1. Preheat oven to 425°F.
  2. Prep the Potatoes: Wash potatoes, scrub, and dry thoroughly. Place two chopsticks on a cutting board and place one sweet potato in between them, with the long-axis of the potato running parallel to the chopsticks. Using a sharp knife, make cuts approximately ⅛-¼-inch apart starting at least ½-inch from the end of the sweet potato. Stop cutting when your knife hits the chopsticks so the bottom is still connected. Repeat this until the entire potato is sliced thinly. Do this with the other 5 potatoes. Place potatoes on a parchment paper-lined baking sheet.
  3. Brush with Sauce: Whisk together oil, butter, salt, sugar, and cinnamon in a medium-sized bowl. Use a pastry brush and brush half of the mixture over all of the potatoes. Spread apart the slices using your fingers or a fork to ensure the sauce gets in-between the pieces.
  4. Bake in Oven: Cover the baking sheet with a piece of aluminum foil and bake in oven for 25 minutes. Brush remaining sauce over the potatoes and return to oven, uncovered, for an additional 20-25 minutes. Once potatoes are cooked through, sprinkle on chopped pecans and reduce oven temperature to 375°F. Return potatoes to oven for 5-10 minutes, or until pecans are lightly toasted.
  5. Serve hasselback sweet potatoes with additional sugar and cinnamon, if desired, and serve immediately. Enjoy!

Notes

  • To Prep-Ahead: You can slice the potatoes ahead of time if needed, just be sure to keep them in the fridge until you're ready to season and bake.
  • To Store: Place leftovers in an airtight container in the refrigerator for up to 4-5 days. Keep the toppings separate if they are not already added.
  • To Freeze: Tightly seal un-topped hasselback sweet potatoes in a freezer-safe airtight container and freeze for up to 3 months.
  • To Reheat: Warm on a baking sheet or in a baking dish in a 350°F oven for 15-20 minutes.

Nutrition Information

Calories 439kcal (22%) Carbohydrates 57g (19%) Protein 4g (8%) Fat 23g (35%) Saturated Fat 8g (40%) Cholesterol 32mg (11%) Sodium 294mg (12%) Potassium 695mg (20%) Fiber 7g (28%) Sugar 26g (52%) Vitamin A 27182IU (544%) Vitamin C 5mg (6%) Calcium 83mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 439

% Daily Value*

Calories 439kcal 22%
Carbohydrates 57g 19%
Protein 4g 8%
Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 32mg 11%
Sodium 294mg 12%
Potassium 695mg 15%
Fiber 7g 28%
Sugar 26g 52%
Vitamin A 27182IU 544%
Vitamin C 5mg 6%
Calcium 83mg 8%
Iron 1mg 6%

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