Easy Hasselback Sweet Potatoes Recipe

I made these hasselback sweet potatoes because I wanted something that looked fancy but required exactly zero adulting. Thin slices, fanned out like a potato is pretending to be a peacock, brushed with maple butter and roasted until the edges get crispy and the centers go fluffy. It’s the kind of recipe that makes you look capable while you’re still deciding if dinner is “snack board” or “I found cheese.”

When I tested these, my husband offered to “help” and immediately sliced a potato in half like he was auditioning for Fruit Ninja. The kids stole the crispy fallen bits like tiny raccoons. I used two wooden spoons as slicing guards and still managed to cut one all the way through, so yes, I made “sweet potato dominoes.” Did I still eat them? Obviously. And if you’re wondering: yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Microwave the whole sweet potatoes for 3–4 minutes first so they’re easier to slice. Is it cheating? A little. Do I care? Not even.
– Slice between two chopsticks or wooden spoon handles to avoid cutting all the way through. Or don’t, and enjoy rustic potato confetti.
– Skip peeling. The skin crisps up, adds fiber, and saves your sanity.
– Mix the glaze right on the sheet pan. Who needs a bowl when you own aluminum foil?
– Use jarred minced garlic or garlic powder. I love fresh, but not enough to make my hands smell like a vampire deterrent for two days.
– Air fryer option: 370°F for 18–22 minutes, brush with glaze twice. Faster, crispier, marginally louder.

Serving Ideas

– Top with maple-butter and flaky salt if you’re in your cozy era.
– Go savory: garlic butter, parmesan, and a snowstorm of chives. Pretend it’s a main, and no one will argue.
– Smear with Greek yogurt and harissa, sprinkle pistachios, call it “Mediterranean-adjacent” and charge yourself $14.
– Thanksgiving mode: pecans + a cautious marshmallow situation. Do not burn your sugar cap. I have, and the smoke alarm still holds a grudge.
– Serve with wine if the kids drove you nuts. Serve with tea if you’re being mysterious.
– Or keep it simple: butter, salt, pepper. Dinner is not a TED Talk.

What to Serve It With

– Rotisserie chicken and bagged salad, a duo I trust with my life.
– Seared salmon with lemon. Sweet potato balances the smug omega-3 energy.
– Crispy chickpeas or black beans for a meatless protein flex.
– Pork tenderloin, because pork + sweet potato = soulmates.
– Fried eggs on top. Brunch, dinner, whatever, I don’t make the rules.
– Leftover chili spooned over the top. Yes, it slaps.

✔Tips & Mistakes

– Choose similar-sized potatoes so they cook evenly. The chonky one will always be late to the party.
– Don’t cut all the way through. Use chopsticks as guard rails, and if you still do? Congratulations on your hasselback medley.
– Brush glaze both before and during roasting to get flavor into the slices.
– If the edges brown too fast, tent with foil. If they won’t crisp, yank off the foil and broil for 1–2 minutes.
– Season with salt. Sweet potatoes are nice, but not that exciting without it.
– Sheet pan with parchment = less sticking, fewer tears, fewer dishes. I’m not emotionally available for pan-scrubbing.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days in an airtight container.
– Reheat: oven 400°F for 8–10 minutes or air fryer 375°F for 5–7. Microwave 60–90 seconds, then broil to re-crisp if you care.
– Freezer: they get a little mushy. Mash leftovers with butter and freeze that instead. Future you will cry happy tears.

✔Variations and Substitutions

– Maple-brown sugar-cinnamon: classic sweet holiday energy.
– Garlic-herb-parmesan: rosemary, thyme, butter, and a shower of parm. The neighbors will smell it and “just happen to stop by.”
– Spicy: chili flakes, hot honey, and lime zest. A tiny kick for your cozy carbs.
– Miso-sesame: whisk white miso with maple, a splash of sesame oil, and rice vinegar. Sprinkle sesame seeds because we’re fancy.
– BBQ-bacon: brush with BBQ sauce, crumble bacon over it at the end, pretend it’s a salad.
– Dairy-free: use olive oil or ghee.
– Sweetener swap: maple, brown sugar, or honey—whatever you’ve got.
– Feeling rebellious? Skip half the steps and call it “deconstructed.” It still counts.

Easy Hasselback Sweet Potatoes Recipe

Crispy-edged, tender Hasselback sweet potatoes with garlic, thyme, and a touch of maple. An impressive yet easy side dish ready in about 65 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 count sweet potatoes medium; similar size for even cooking
• ▢ 2 tablespoon olive oil
• ▢ 1 tablespoon unsalted butter melted
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon ground black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon smoked paprika
• ▢ 0.25 teaspoon ground cinnamon optional
• ▢ 1 tablespoon fresh thyme chopped; or use rosemary
• ▢ 1 tablespoon maple syrup optional, for light glaze
• ▢ 2 tablespoon chopped pecans optional, for crunch

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a rimmed baking sheet with parchment or lightly oil it.
• Scrub the sweet potatoes and pat dry. Place each potato between two chopsticks or wooden spoons and slice crosswise every 0.125 to 0.25 inch, stopping before cutting all the way through so the base stays intact.
• In a small bowl, combine olive oil and melted butter. In another bowl, mix salt, pepper, garlic powder, smoked paprika, and cinnamon (if using).
• Brush the potatoes generously with the oil-butter mixture, making sure to get between the slices.
• Sprinkle the seasoning mix evenly over the potatoes, opening the slices slightly so some seasoning falls inside.
• Bake for 30 minutes. Remove from the oven and gently fan the slices with two forks. If using, drizzle the maple syrup over the tops.
• Return to the oven and bake 20 to 25 minutes more, until the centers are tender and the edges are caramelized and crisp.
• Sprinkle with chopped thyme and pecans. Bake an additional 3 to 5 minutes to warm the herbs and lightly toast the pecans.
• Rest for 5 minutes before serving. Spoon any pan juices over the potatoes and adjust salt to taste.

Notes

Use chopsticks as slicing guides to prevent cutting through the potatoes. Fan the slices a couple of times during baking for extra crisp edges. To make dairy-free, replace butter with more olive oil. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat at 375°F until warmed and re-crisped.