Hasselback Sweet Potatoes
Updated Sep 26, 2026
Roasted Hasselback sweet potatoes, sliced thin so the edges crisp up while the centers stay soft. A savory side seasoned with butter, thyme, salt, and pepper.
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I’m firmly team savory when it comes to sweet potatoes. I’ll take butter, thyme, salt, and pepper over marshmallows any day, and Hasselback sweet potatoes are especially good for that because the butter and seasoning get down between all the little slices as they open up in the oven. For me, Hasselback sweet potatoes aren’t really that different from a baked sweet potato flavor or texture-wise; they’re just a lot more fun to put on the table. I like making them for holidays or dinners when I want sweet potatoes to feel a little less everyday.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I still use chopsticks every time I make Hasselback potatoes. I put one on either side of the potato and slice down until the knife hits them, which keeps me from accidentally cutting all the way through. I’ve tried doing it without them, and it’s just more frustration than it’s worth.
The butter covers better once the potatoes have had some time in the oven. Before cooking, the sweet potato slices are packed together so tightly that you can’t really get anything between them. Once they soften and start opening up, I use a fork to separate them a little and get the butter and thyme down into the cuts.
I’ve also learned that the slices need to be pretty thin and, more importantly, close to the same thickness. Around ⅛ inch works well. When some slices are thicker than others, the potato doesn’t open as evenly, and you end up with a mix of soft and crisp sections instead of getting the same texture throughout.
Happy Cooking!
– Yumna
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Hasselback Sweet Potatoes Ingredients
- Sweet potatoes: Choose medium sweet potatoes that are similar in thickness so they finish cooking around the same time. Fairly straight, evenly shaped potatoes are easier to slice than ones with lots of bends or narrow ends.
- Butter and thyme: Use a soft butter spread so you can coat the potatoes without pulling at the slices. If you don’t have a spread, use the same amount of softened butter. If you don’t have fresh thyme, you can substitute ⅓ teaspoon dried.
- Yogurt dip: Plain nonfat Greek yogurt, diced avocado, scallion, salt, and pepper make the topping. Plain whole-milk Greek yogurt also works if that’s what you have.
How to Make Hasselback Sweet Potatoes
These step-by-step photos walk you through how to make Hasselback Sweet Potatoes. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Hasselback Sweet Potatoes recipe below
1. Clean & Position the sweet potato
Scrub the skin well and pat it dry, then set the potato between two chopsticks on a cutting board. This keeps the sweet potato steady so you don’t cut all the way through it. If it rolls around, trim a thin slice from the bottom to give it a flat base.
2. Hasselback the Sweet potatoes
With a sharp knife, make cuts about ⅛ inch apart, leaving ½ inch intact at the bottom. The chopsticks help stop the blade, but watch the tapered ends, where the knife may not reach them. Think about going 80% down the potato.
3. Spread with butter and bake
Place the potatoes on a parchment-lined baking sheet and divide 1 tablespoon of butter spread among all four. Coat the outsides for now; the slices will be easier to reach after the potatoes soften. Bake.
4. Gently fan the slices
Once the centers start to soften, use a fork to carefully ease the slices apart. Spread the remaining tablespoon of butter over the potatoes, working it into the gaps with a pastry brush if you have one.
5. Add the thyme
Sprinkle the thyme over the potatoes, then put them back in the oven until the centers are tender and the edges are crisp. Meanwhile, stir together the yogurt, optional avocado, scallion, salt, and pepper for serving.
Full Hasselback Sweet Potatoes Recipe
Hasselback Sweet Potato Recipe
Video
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 and 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 of salt and a pinch of pepper. Serve the dip with the sweet potatoes.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Garlic: Stir ¼ teaspoon garlic powder into the second tablespoon of butter spread before adding it between the slices.
- Smoked paprika: Sprinkle ¼ teaspoon over the four potatoes along with the thyme.
Recipe Tips
- 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.
- Don’t force the slices apart. If they’re still firm after the first bake, give the potatoes a few more minutes before trying again. Pulling too hard can break them off.
- Check the thickest part: A fork should slide easily into the center. Crisp edges alone don’t mean the potato is cooked through.
Serving Ideas
- Add to your Thanksgiving spread. I love serving these Hasselback sweet potatoes on Thanksgiving alongside my dry brined turkey, green bean casserole, and oven-roasted Brussel sprouts.
- Serve with protein. These potatoes are an easy side dish alongside my skillet steak, air fryer salmon, or pan seared chicken thighs.
- Top a grain bowl. Sweet potatoes are always so good in a farro bowl, a quinoa Buddha bowl, or a roasted veggie grain bowl.
Troubleshooting
The potatoes may be large, or the slices may be too thick. Keep baking until a fork slips easily into the thickest part. If the tops are getting too dark, loosely cover them with foil while the centers finish cooking.
They usually need to soften before they’ll separate. After the first 30 minutes, gently run a fork across the tops to help fan them out. Don’t expect every slice to open widely, especially near the ends.
I like to leave the skins on. But if you prefer them peeled, peel them before making the cuts and handle them gently when fanning out the slices.
Comments
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
Yum!! I love that!
This looks very appetizing. Cool recipe.
Thanks Ali!