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Easy Hasselback Sweet Potatoes Recipe

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
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.