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Sweet potatoes on a serving platter with yogurt dip next to it.
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5 from 85 votes

Hasselback Sweet Potatoes

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
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 205kcal
Author Yumna Jawad


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



Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge. To reheat, just place 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 won't retain a crispy texture that way.
Substitutes: For best results, follow the recipe as is. However you can switch out the herbs if you'd like, use olive oil instead of butter and make these with other types of potatoes.


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