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.
Course Side Dish
Cuisine American
Keyword Hasselback Sweet Potatoes
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 4sweet potatoes
Calories 262kcal
Author Michelle
Ingredients
4medium sweet potatoes
2tablespoonsbuttermelted
2teaspoonsolive oil
Salt to taste
Instructions
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.
Video
Notes
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.