Hasselback Sweet Potatoes recipe is a unique way to serve sweet potatoes. They are rubbed with butter roasted to create soft slices with crispy golden edges
Looking for new sweet potato recipes? Try making these hasselback sweet potatoes, that are easy to whip up and totally unique. Each slice is brushed with a butter spread that creates irresistibly soft potato slices with crispy golden edges. Pair them with any protein, or enjoy them on their own with my healthy avocado crema dip.
If you’re in the mood for a new way to enjoy sweet potatoes or to serve it at your next dinner party, I highly recommend this hasselback sweet potatoes technique. They look like little accordions, so the presentation is unique. But more than that, the texture and taste really make them stand out. That’s because each slice gets brushed with butter giving each slice a crisp exterior while keeping a tender soft interior.
How to make hasselback sweet potatoes
To start, scrub, wash and dry the 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.
Next is the part of the recipe that is the most time consuming – slicing the potatoes. Set the sweet potatoes on a cutting board and make slices about 1/8″ thick along the sweet potatoes. You just want to 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. That helps it stay upright. I also like to use chopsticks to keep the sweet potatoes steady and stop me from slicing all the way down.
Next, rub a tablespoon of butter all over the four potatoes. If you find that you need more to coat them, thats fine. 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.
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. That way it helps to flavor the hasselback sweet potatoes without burning in the oven. Thyme or rosemary are a great complement but it works with any other herbs you’d like to use.
After one full hour in the oven, these hasselback sweet potatoes will be fork tender, super soft on the inside with a crisp skin. You can serve them immediately and enjoy them straight out of the oven!
Hasselback sweet potatoes variations
While I love just keeping the sweet potatoes simply seasoned with salt, pepper and butter, it’s so fun to switch this up to make them stand out for special occasions, or switch them up for variety in taste. They’re so versatile, you can enjoy them sweet or savory.
- Pecans and maple syrup. This is wonderful during Thanksgiving or Christmas and enhances the sweet flavor of the sweet potatoes.
- Cinnamon and sugar. Another great one during the holidays, this pretty much tastes likes dessert!
- Garlic herb butter. Instead of using plain butter, try adding crushed garlic and finely chopped herbs like chives, rosemary or thyme; and whip together with the butter.
- Cheese and herbs. In between the sweet potato slices, try adding cheese like parmesan, gouda or cheddar along with a complementary herb like sage or rosemary. Use very thin slices of cheese or shredded cheese in each layer for best results.
Tips for making hasselback sweet potatoes
- Scrub the sweet potatoes well. Since you’ll be spreading butter on the skin of the sweet potatoes, they will get golden and crispy and delicious, so be sure they are cleaned well.
- Make sure the 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.
- Use sweet potatoes that are uniform in size. This allows for all the sweet potatoes to cook evenly. If the sweet potatoes are wobbly, try cutting off a thin slice on the bottom to keep them from rolling while slicing.
- Lay sweet potatoes on chopsticks when slicing. The beauty of hasselback sweet potatoes is their accordion-like slices. To achieve this, you have to leave a least 1/2 inch of the potato intact at the bottom. Setting the potatoes on chopsticks prevents you from slicing all the way down.
More sweet potato recipes:
More potato recipes:
- Garlic Parmesan Roasted Potatoes
- Rosemary Garlic Smashed Potatoes
- Crispy Oven-Baked French Fries
- Air Fryer Potatoes
If you’re looking for more sweet potato recipes to add to your weeknight meal or a dinner occasion, try these hasselback sweet potatoes. Think of them just like regular baked sweet potatoes, but with a minor fancy factor. Baked simply with salt, pepper, herbs and butter, the skin becomes crispy while the potato slices become irresistibly soft. Special enough for a party, but easy enough for everyday.
If you’ve tried this healthy-ish feelgood Hasselback Sweet Potatoes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Hasselback Sweet Potatoes
- 4 medium sweet potatoes
- 2 tablespoons butter spread divided
- 1 teaspoon finely chopped thyme or rosemary leaves
- 1/3 cup nonfat Greek yogurt
- ½ avocado diced (optional)
- 1 scallion white and green parts chopped
- Kosher salt and freshly ground black pepper
- 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.