This recipe turns basic sweet potatoes into something special with minimal effort. The slices allow seasonings and butter or oil to seep into every layer, creating incredible flavor and texture. They’re naturally gluten-free, customizable with sweet or savory toppings, and pair well with almost any main dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweet potatoes Olive oil or melted butter Salt Black pepper Garlic powder Paprika Fresh herbs such as thyme or rosemary (optional)
Directions
Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
Wash and scrub the sweet potatoes, then pat them dry.
Place each sweet potato between two wooden spoons or chopsticks and slice thinly across, stopping before cutting all the way through.
Arrange the sweet potatoes in the baking dish.
Brush generously with olive oil or melted butter, making sure it gets between the slices.
Season with salt, pepper, garlic powder, and paprika.
Cover loosely with foil and bake for 30 minutes.
Remove the foil, baste again with oil or butter, and return to the oven.
Bake uncovered for another 20 to 30 minutes until tender and lightly crispy on the edges.
Garnish with fresh herbs if desired and serve hot.
Servings and timing
This recipe serves 4 people. Prep time is about 10 minutes. Cook time is 50 to 60 minutes. Total time is approximately 1 hour.
Variations
For a savory twist, sprinkle grated Parmesan cheese over the potatoes during the last 10 minutes of baking. For a sweeter version, brush with melted butter and finish with cinnamon and a drizzle of honey or maple syrup. You can also add sliced garlic or chili flakes between the cuts for extra flavor.
Storage/Reheating
Store leftover Hasselback sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) until warmed through to help restore crisp edges. The microwave works as well, though the potatoes will be softer.
FAQs
Can I make Hasselback sweet potatoes ahead of time?
Yes, you can slice them a few hours in advance and keep them covered in the refrigerator until ready to bake.
How do I keep the potatoes from cutting all the way through?
Placing chopsticks or wooden spoons on either side of the potato stops the knife from reaching the bottom.
Do I need to peel the sweet potatoes?
No, the skin is edible and becomes tender during baking. Just scrub them well.
Can I use butter instead of olive oil?
Yes, butter adds a rich flavor and works very well in this recipe.
How thin should the slices be?
Aim for slices about ⅛ inch thick for the best texture and appearance.
Can I add cheese?
Yes, cheese can be added near the end of baking so it melts without burning.
Are these sweet potatoes crispy?
They’re tender inside with lightly crisped edges, especially when baked uncovered at the end.
Can I make this recipe vegan?
Yes, simply use olive oil or plant-based butter instead of dairy butter.
What herbs work best?
Thyme, rosemary, and parsley all complement sweet potatoes nicely.
Can I use this method with regular potatoes?
Yes, the Hasselback technique works well with russet or Yukon gold potatoes too.
Conclusion
Hasselback sweet potatoes are an easy way to elevate a humble ingredient into a beautiful and flavorful side dish. With crisp edges, tender centers, and endless seasoning options, this recipe is sure to become a favorite at your table
Hasselback sweet potatoes are thinly sliced, oven-baked sweet potatoes that are tender inside with lightly crispy edges. They’re an easy yet elegant side dish that works for both everyday meals and special occasions.
Ingredients
4 medium sweet potatoes
3 tbsp olive oil or melted butter
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 tbsp fresh thyme or rosemary, chopped (optional)
Instructions
Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
Wash and scrub the sweet potatoes thoroughly, then pat dry.
Place each sweet potato between two wooden spoons or chopsticks and slice thinly across, stopping before cutting all the way through.
Arrange the sweet potatoes in the prepared baking dish.
Brush generously with olive oil or melted butter, making sure it seeps between the slices.
Season evenly with salt, black pepper, garlic powder, and paprika.
Cover loosely with foil and bake for 30 minutes.
Remove the foil, baste again with oil or butter, and return to the oven.
Bake uncovered for 20–30 more minutes, until the potatoes are tender and the edges are lightly crispy.
Garnish with fresh herbs if desired and serve hot.
Notes
Use chopsticks or wooden spoons to prevent slicing all the way through.For extra crispiness, baste once more during the final 10 minutes.Parmesan cheese can be added in the last 10 minutes for a savory version.Cinnamon and a drizzle of maple syrup make a great sweet variation.Regular potatoes can be used with the same method.
