Hasselback Sweet Potatoes look elegant and beautiful, but they're really easy to make with just a few pantry ingredients! They're warm, soft, and buttery on the inside with crisp roasted edges.
Hasselback Sweet Potatoes
These Hasselback Sweet Potatoes look absolutely stunning to serve but are actually very simple to make, using just a few ingredients. Of course, this makes them a perfect dish to serve for the holidays!
Hasselback Sweet Potatoes are warm, buttery, sweet and soft on the inside but have perfectly crisp edges. Make these unique and elegant showstoppers, and your guests will be in awe.
Should I Peel the Sweet Potatoes?
Nope. There's no need to peel them for this recipe. Just make sure to wash them well.
How to Cut Hasselback Sweet Potatoes
Thinly sliced sweet potatoes are the hallmark for hasselback sweet potatoes.
To cut my sweet potatoes, I line up chopsticks or thin wooden spoons on either side of the sweet potato as a guard to prevent cutting all the way through. Then with a sharp knife, slice down the potato, leaving a small portion at the bottom intact so that the potato remains one piece still. Continue slicing the entire length of the potato into about ⅛-inch slices.
Can I Cook Them in the Air Fryer?
Yes, you can! Basically you'll need to air fry them for about 30 minutes at 350°F. You can check out the full instructions for air fryer hasselback potatoes here.
Hasselback Sweet Potatoes Toppings and Variations
Hasselback Sweet Potatoes can be served sweet or savory and the toppings and variations are endless! Try these ideas:
- Dairy Free - To make these dairy free, use all olive oil or substitute vegan butter.
- Honey Cinnamon Butter - Serve your hasselback sweet potatoes with this homemade, absolutely divine honey cinnamon butter.
- Pecans - pecans can be sprinkled on before baking to get them nice and toasty or before serving as a pretty but tasty garnish.
- Brown Sugar - Again, brown sugar can be added at the end as a sweet garnish, you can mix some into the butter mixture to brush over the sweet potatoes, or you can just sprinkle some on top and in between slices. I would add it both before the first bake and at the halfway point when you brush more butter over the hasselback sweet potatoes.
- Herbs - Sage, rosemary, and thyme would all add a beautiful, savory note to your potatoes. Mix them into the butter mixture when you brush it over the potatoes before baking.
- Cheese - Freshly shredded cheese can be sprinkled on top or tucked between slices for the last half of cooking. Try a smoky cheese like smoked gouda or smoked white cheddar or a nutty cheese like gruyere. You can also use cheese as a finishing garnish such as a sprinkle of crumbled feta or finely grated parmesan.
- Maple Syrup or Honey - Drizzle some maple syrup or honey over the sweet potatoes and brush over top each time you brush the butter mixture over. The sugars in the honey or maple syrup will crystalize while it bakes and lightly candy the pieces.
- Cinnamon - Cinnamon can be stirred right into the butter and olive oil mixture to brush over the sweet potatoes. Or you can sprinkle some on just before baking and at the halfway point, if necessary.
- Garlic - Fresh minced garlic or garlic powder will both work well for these potatoes. Use about 2 to 3 cloves minced or pressed garlic or ½ teaspoon garlic powder. Mix into the butter and olive oil mixture and brush over sweet potatoes.
- Sriracha - My favorite way to eat sweet potatoes is with garlic and sriracha. The sweetness of the potato with the spice from the sriracha and the flavor of chili and garlic... It's just heavenly. You can mix a tablespoon of sriracha into the butter mixture to brush over the potatoes, or simply drizzle some on top before serving.
- Whipped Goat Cheese - this light fluffy topping can take the place of classic sour cream on baked potatoes. And with so many fun and festive flavors, like honey, cranberry, or other fruit, this can be a really fun and adventurous way to add some creaminess. If you buy a goat cheese log, simply put it in a mixing bowl and beat with a mixer until fluffy. Transfer to a serving bowl for serving.
- Marshmallows - For a spoof on classic sweet potato casserole, tuck mini marshmallows between layers of the hasselback sweet potatoes for the last half of baking.
- Bacon - As with all things, bacon makes it better. Bacon can add a savory, salty note that's hard to compete with. Sprinkle on at the halfway point or after as a garnish.
More Recipes You'll Love
- Southern Sweet Potato Casserole - a classic holiday casserole with a fluffy sweet potato base and a crispy brown sugar and pecan topping.
- Butternut Squash Gratin - a savory take on squash. This butternut squash is baked with herbs and nutty cheese in a creamy sauce and topped with a crispy parmesan topping.
- Air Fryer Hasselback Potatoes - free up the oven and make these easy hasselback potatoes right in the air fryer for perfectly edges.
- Candied Sweet Potatoes - sliced sweet potatoes drenched in butter and brown sugar until it crystallizes, or candies, during baking, making ultra-decadent sweet potatoes.
- Southern Sweet Potato Pie - Some of these sweet potato dishes are sweet enough to be a dessert, and this one really is one. A fluffy and creamy sweet potato custard filling with a crispy brown sugar pecan topping all in a buttery, flaky crust.
Hasselback Sweet Potatoes Video
Hasselback Sweet Potatoes
- 4 medium sweet potatoes
- 2 tablespoons butter melted
- 2 teaspoons olive oil
- Salt to taste
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper.
- Make a series of ⅛-inch slices along each potato, slicing ⅔ of the way through. Place onto prepared baking sheet.
- Stir together the butter and oil in a small bowl.
- Rub the potatoes all over with half of the mixture, getting in between the slices.
- Roast in the preheated oven for 25 minutes.
- Remove from the oven. Run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another. Brush with the remaining butter mixture. Season with salt.
- Return to the oven for another 25-35 minutes, until the center of the potatoes are tender and the outside is crisp.
- Storage: Store leftover potatoes in an airtight container in the fridge up to 3 days. Warm them in a 375°F oven. Test if they are warm on the inside by sliding a paring knife into the potato and seeing if it comes out hot. Leftover potatoes will not be as crisp on the edges as when you first bake them.
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