Hasselback Sweet Potatoes

Yumna Jawad

Updated Nov 29, 2025

5 from 85 votes

An easy hasselback sweet potato recipe with buttery crisp layers and a simple yogurt-avocado dip. Minimal ingredients and prep.

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Prep Time 10 minutes
Servings 4 servings
Comments
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Sweet potatoes on a serving platter with yogurt dip next to it.
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Hasselback sweet potatoes are fun!

Hasselback sweet potatoes always feel like a little party trick, but they’re actually super low-effort. I just slice them almost all the way through, roast them, and they fan out into these crispy, caramelized layers without needing any crazy equipment. I like serving them with a quick yogurt-avocado dip that takes about 60 seconds to stir together. It makes them feel like something I’d order at a restaurant, but it’s really just weeknight baked sweet potatoes dressed up a little.

Happy Cooking!
– Yumna

How to Make Hasselback Sweet Potatoes

Potato on stick before slicing.
Step 1: To start, scrub, wash, and dry your sweet potatoes thoroughly. This is an important step since you’ll be eating the skin of the potatoes. If you prefer not to eat the skin, you can peel it before baking so that you still get a crispy exterior. I like to use chopsticks to keep the sweet potatoes steady and stop me from slicing all the way down when making cuts.
After slicing.
Step 2: Set the sweet potatoes on a cutting board and make slices about 1/8″ thick, just make sure not to slice all the way down. Think about going 80% down the sweet potato. If you notice that the sweet potatoes don’t have a uniform shape, you can make a thin slice at the bottom of the sweet potato.
Butter on sweet potatoes.
Step 3: Rub a tablespoon of butter all over the four potatoes. Don’t worry about getting in between the slices since we’ll take care of that after the sweet potatoes cook halfway through. Just make sure to coat them thoroughly on the outside. You can add salt and pepper now, or wait until the halfway point.
Potatoes halfway cooked.
Step 4: After 30 minute in the oven, remove the sweet potatoes and add the other tablespoon of butter, this time making sure to get in between the slices. It helps to use a brush if you have one. I also like to use a fork to fan out the sweet potatoes to help the butter reach in between the hasselback layers. This is also the time to add any herbs or seasoning you’d like.
Cooked sweet potatoes.
Step 5: After one full hour in the oven, these hasselback sweet potatoes will be fork tender, and super soft on the inside with a crisp skin. You can serve them immediately!
Hasselback Sweet Potatoes.

Hasselback Sweet Potato Recipe

Author: Yumna Jawad
5 from 85 votes
Hasselback sweet potatoes roasted until crisp on the edges and soft inside, served with a quick Greek yogurt avocado dip. Easy, with 10-minute prep.
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Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings4 servings

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Ingredients
  

  • 4 medium sweet potatoes
  • 2 tablespoons butter spread divided
  • 1 teaspoon fresh thyme
  • 1/3 cup non-fat Greek yogurt
  • ½ avocado diced (optional)
  • 1 scallion white and green parts chopped
  • Salt and pepper

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Wash and scrub the sweet potatoes, then pat them dry with a paper towel. Make a series of 1/8-inch slices along each potato, stopping ½ inch from the bottom. It helps to position the sweet potatoes on chopsticks to avoid slicing all the way down.
  • Spread 1 tablespoon of the butter spread on the potatoes. Bake in the preheated oven until the center of the potatoes start to soften, about 30 minutes.
  • Remove the potatoes from the oven, rub the remaining butter all over, making sure to get in between the slices, sprinkle thyme on top, and run a fork gently across the tops of the potatoes, to fan the slices and separate them from one another. Return to the oven and continue baking until the potatoes are tender on the inside and crispy on the outside, about 20-30 minutes
  • Meanwhile, stir the yogurt, avocado and scallions with a pinch salt and a pinch pepper. Serve the dip with the sweet potatoes.

Equipment

Notes

  • My Top Tip: Lay your sweet potatoes on chopsticks when slicing. The beauty of hasselback sweet potatoes is their accordion-like slices, and to make those cuts correctly, you have to leave a least ½ inch of the potato intact at the bottom. Setting the potatoes on chopsticks prevents you from slicing all the way down.
  • Storage: Store any leftovers in an airtight container in the fridge for about 5 days. To reheat, just place your potatoes in the oven at 350°F for 5-7 minutes or in a toaster oven. You can also reheat in the microwave, but the potatoes may get soggy. 

Nutrition

Calories: 205kcal, Carbohydrates: 29g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 126mg, Potassium: 588mg, Fiber: 6g, Sugar: 6g, Vitamin A: 18777IU, Vitamin C: 6mg, Calcium: 64mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

“Made this last night! Nice way to switch up sweet potatoes in our house. Used Gouda cheese, salt and pepper, and came out perfectly! Great recipe.” – Heather

Recipe Tips

  1. Scrub your sweet potatoes well. Since you’ll be spreading butter on the skin of these sweet potatoes, you’ll want to be sure there’s no lingering dirt flavor leftover.
  2. Make sure your sweet potatoes are dry before adding the butter. Once you wash the potatoes, pat them completely dry. You can also leave them out at room temperature for a few minutes before adding the butter. This allows the skin to become extra crispy.
  3. Use sweet potatoes that are uniform in size. This will help potatoes cook evenly!
  4. Lay your sweet potatoes on chopsticks when slicing. The beauty of hasselback sweet potatoes is their accordion-like slices, and to make those cuts correctly, you have to leave a least ½ inch of the potato intact at the bottom. Setting the potatoes on chopsticks prevents you from slicing all the way down.

Serving Ideas

FAQs

Why are my sweet potatoes taking so long to cook?

There are a few reasons why your potatoes are taking longer than the suggested time. Potato size plays a huge role. If you’re using large potatoes, you might need to extend the baking time to adjust for that. Lastly, the oven temperature may be off. Some older ovens can lose the accuracy of their temperature over time. Try placing an oven-safe thermometer in the oven to check the temperature while you’re preheating.

Baked hasselback sweet potatoes on a white plate served with avocado yogurt sauce

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Comments

  1. Heather says:

    Made this last night! Nice way to switch up sweet potatoes in our house. Used Gouda cheese, salt and pepper and came out perfectly! Great recipe

    Reply
    1. Yumna Jawad says:

      Yum!! I love that!

      Reply
  2. Ali says:

    This looks very appetizing. Cool recipe.

    Reply
    1. Yumna Jawad says:

      Thanks Ali!

      Reply