Hasselback Sweet Potatoes
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Hasselback Sweet Potatoes strike the perfect balance between fancy and effortless! They’re beautiful enough for a holiday dinner, but easy enough for a weeknight. I’ll show you how to make them perfectly tender, buttery, and golden every single time!
Sheila’s Recipe Snapshot for Hasselback Sweet Potatoes
If you want a side dish that looks impressive but takes almost no effort, these Hasselback Sweet Potatoes are it.
Every year when my family gets together for Thanksgiving, we all bring a dish to share, like a big holiday potluck. Everyone has their go-to recipe: my sister makes her creamy chicken enchilada casserole, my mom brings the stuffing, and I’m usually in charge of sweet potatoes.
This year, I wanted something that felt lighter and a little more refined. Don’t get me wrong, I love a classic Sweet Potato Casserole with Pecan Topping — but these Hasselback Sweet Potatoes are deliciously buttery, without the heaviness of a traditional casserole.
All you have to do is thinly slice the sweet potatoes, brush them with olive oil, and roast until tender and golden. Then, while they’re still hot, spoon over a creamy maple-cinnamon butter that melts into every crevice — this simple process is perfect for Thanksgiving or Christmas holidays!
Ingredient Notes for Hasselback Sweet Potatoes
- Sweet Potatoes | I recommend using smaller-sized sweet potatoes, since they are easier to slice through than large sweet potatoes.
- Olive Oil | To help the skin crisp up beautifully in the oven!
- Sea Salt | Season the potatoes with sea salt for added flavor.
- Butter | This is the base of the maple cinnamon butter! Make sure you allow it to come to room temperature beforehand. You can use either salted or unsalted butter.
- Maple Syrup | I recommend using real maple syrup here for the best flavor!
- Cinnamon | For a warm, cozy flavor.
- Vanilla | A little goes a long way! This adds depth to the butter.
- Pecans | Optional, as a garnish on top!
Variations and Substitutions
- Dairy-free: Use vegan butter or coconut oil instead of butter.
- Extra sweet: Add a drizzle of honey or a sprinkle of brown sugar before baking.
- Nut-free: Omit the pecans or swap with toasted pumpkin seeds!
- Savory Sweet Potatoes: To make a savory hassleback sweet potatoes recipe, replace the maple, cinnamon, and vanilla with garlic and fresh herbs like thyme and rosemary!
How to Make This Hasselback Sweet Potato Recipe
This recipe couldn’t be easier! Just slice, season, and roast to golden perfection!
PREHEAT & PREP POTATOES. Preheat oven to 425 degrees. Wash and dry sweet potatoes. On a cutting board, slice into 1/8-inch increments, being careful not to cut all the way through. Lining chopsticks on either side of the potato as a guide will help.
SEASON. Gently fan the potatoes and rub the outsides with olive oil – it’s okay if some of the olive oil drips between the slices. Sprinkle the skins with sea salt.
BAKE. Place the potatoes on a baking sheet or inside a cast-iron skillet. Bake the potatoes 45-60 minutes or until tender. Test for doneness near the base of the potato with a fork.
MAKE THE MAPLE BUTTER. Cream butter until light and fluffy. Add in maple syrup, cinnamon, and vanilla, and beat until combined. Chill until ready to serve.
SERVE & ENJOY. Remove from oven; gently fan the slices with a fork, then top with the Maple Cinnamon Butter (about 2 tablespoons per large potato), allowing it to melt into the slices. Sprinkle with chopped pecans, if desired.
More Recipe Success Tips
Storage and Reheating Tips
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in a 350°F oven for about 10 minutes or until heated through. You can also microwave them in 30-second intervals, but they’ll lose a bit of crispness.
- Freeze: These aren’t ideal for freezing since the texture can turn mushy, but you can make the maple cinnamon butter ahead and freeze it for up to a month.
Frequently Asked Questions
To cut hasselback sweet potatoes, place each potato on a cutting board between two chopsticks or wooden spoons. Using a sharp knife, Slice crosswise into thin slices (about ⅛ inch thick), stopping when your knife hits the chopsticks so you don’t slice all the way through. This creates the classic “fan” effect once baked.
Nope! The skin helps them hold their shape and adds extra nutrients and fiber. Just make sure to scrub them clean before slicing.
Definitely! A simple brush of melted butter or olive oil with salt and pepper still makes delicious hasselback potatoes.
Looking for More Holiday Side Dish Recipes?
This cheesy funeral potatoes recipe is always a hit, or I have a Southern sweet potato pie recipe that is a family favorite! For some extra vegetables, give my honey glazed carrots recipe a try.
What to Serve With Hasselback Sweet Potatoes
These roasted sweet potatoes make a stunning side for Thanksgiving or any fall meal. Try serving them with your favorite holiday mains like oven roasted turkey breast or a classic holiday ham.
They also pair well with other sides like pear and pomegranate salad or parmesan roasted asparagus!
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Hasselback Sweet Potatoes with Maple Cinnamon Butter
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- sea salt
Maple Cinnamon Butter
- 4 tablespoons butter
- ½ tablespoon maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla
- Pecans for garnish optional
Instructions
- Preheat oven to 425 degrees.
- Wash and dry sweet potatoes. On a cutting board, slice into 1/8 inch increments, being careful not to slice all the way through. Line chopsticks on either side of the potato as a guide will help.
- Gently fan potatoes and then rub outsides with olive oil–it’s okay if some of the olive oil drips between the slices. Sprinkle the skins with sea salt.
- Bake the potatoes 45-60 minutes or until tender. Test for doneness near the base of the potato with a fork.
- Remove from oven; gently fan the slices with a fork and top with the Maple Cinnamon Butter (about 2 tablespoons per large potato), allowing it to melt into the slices. Sprinkle with chopped pecans, if desired.
Maple Cinnamon Butter
- Cream butter until light and fluffy.
- Add in maple syrup, cinnamon, and vanilla and beat until combined. Chill until ready to serve.
Video
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Sheila this recipe is a keeper, absolute comfort food. A meal on their own, or with your favourite fish or steak. Everyone asks “ are there seconds “ that’s how good they taste. Thank you.
Would like to make these, anyone figure out what the 7th ingredient (1/4 teaspoon syrup) means? I’m sure I could work my way through, but I like to follow the recipe the first time I make something new, then adjust ingredients thereafter.
Hi, Jo! You found a typo in the recipe. I’ve corrected it now…the ingredient should be 1/4 teaspoon vanilla. Thanks!
Sheila, these were amazing. I skipped the cinnamon and just drizzled them with some maple syrup and sprinkled with pecans near the end of the cooking time. They were so easy. And very tasty. We’ll definitely do this again.
Such a wonderful idea!! Absolutely love it!