Hasselback Sweet Potatoes
Tired of the same old baked potatoes? These Hasselback Sweet Potatoes are sure to add some excitement to your next meal! They’re thinly sliced, then slathered with butter and chopped rosemary and baked until tender with irresistibly crispy tops. They’re an easy, gluten-free side dish that includes just 3 ingredients!
I didn’t eat a lot of sweet potatoes growing up, because in those days they were rarely served any time other than Thanksgiving. The sweet potato casserole that I grew up on included canned sweet potatoes, which is probably why I didn’t care for them much. They were more like baby food than potatoes!
Thank goodness times changed and they’ve become so popular. I love how versatile they are — they’re truly wonderful in both sweet and savory applications.
They make a wonderful filling in my sweet potato enchiladas, and they add amazing flavor to my sweet potato waffles.
And of course, they always make a great side dish. My roasted sweet potatoes have been a favorite of ours for years, but these Hasselback Sweet Potatoes are a show stopping addition to any meal.
They’re elegant, delicious and are sure to wow your family and guests!
Why you’ll love this recipe:
- These hasselback sweet potatoes are sliced thinly and baked with melted butter and chopped rosemary until tender on the inside and crispy on the outside.
- They’re a versatile, gluten-free side dish that works with almost anything you’re serving.
- They are easy enough for busy weeknights and impressive enough for dinner parties and holidays.
- Recipe includes just 3 simple ingredients!
Recipe ingredients
This hasselback sweet potato recipe includes 3 basic ingredients, and they can be changed up easily depending on what you have in the pantry as well as any dietary restrictions that you may have.
Ingredient notes
- Sweet potatoes. Any variety of sweet potatoes will work in this recipe — jewel, garnet, hannah and purple are all great options. There’s no need to peel the sweet potatoes first. The skin crisps up in the oven and and it adds texture and nutrition.
- Butter. The butter adds flavor and helps the tops of the sweet potatoes get crispy. The butter may be swapped with olive oil to make this recipe vegan and dairy-free.
- Rosemary. Use fresh or dried rosemary, or substitute with your favorite herbs.
How to make this recipe
This hasselback sweet potato recipe is as fun to make and adds excitement to any meal. Simply clean and cut the potatoes, slather with butter and rosemary and bake!
See the recipe card below for full recipe instructions.
- Slice a thin layer off of the bottom of the sweet potatoes so that they lie flat on the counter.
- Cut 1/8″ slices across each sweet potato, being careful not to cut through the bottom.
- Combine the melted butter, rosemary and salt and brush half over the sweet potatoes and in between the layers.
- Bake for 45-60 minutes until tender, removing from the oven halfway during the baking time to baste with the remaining butter mixture.
FAQ’s
Yes! Leave the skin on the sweet potatoes as it is nutritious, and better yet it crisps up in the oven and adds lots of texture to the dish.
Cut a bit off of the bottoms of the sweet potatoes so that they lie flat, then sliced them as uniformly as possible, in about 1/8″ slices, stopping just before the bottom so that they stay intact.
You can place chopsticks on either side of the potato as a guard, if you will, to help keep you from slicing through to the bottom. I went freestyle, and it worked just fine for me.
No, this hasselback sweet potato recipe is best prepped, baked and enjoyed straight from the oven. They can be eaten the next day, but they will not have those crispy tops.
Serving suggestions
You can’t go wrong with this recipe because it’s as versatile as it is delicious!
- These hasselback sweet potatoes are a meal in themselves topped with guacamole, black beans or bbq pulled chicken!
- They make a great side dish with pan seared steak, oven baked pork chops and pulled pork.
- Serve for the holidays with roasted turkey breast or ham.
Recipe notes
- Make sure scrub the sweet potato skins and dry them thoroughly before cutting them.
- Cooking time will vary depending on the size of your sweet potatoes.
- Change up this recipe with your favorite herbs and toppings!
- Store leftover hasselback sweet potatoes in the refrigerator for up to 5 days.
More sweet potato recipes you’ll love:
- Black bean stuffed sweet potatoes by Food with Feeling
- Instant Pot mashed sweet potatoes
- Sweet potato biscuits
- Sweet potato curry
- Sweet potato fries
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Hasselback Sweet Potatoes
Ingredients
Option #1:
- 4 medium sweet potatoes washed and dried thoroughly; use your favorite variety
- 4 tablespoons unsalted butter melted; substitute with olive oil to make this recipe dairy-free and vegan
- 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
- 1/2 teaspoon sea salt
Equipment
Instructions
- Preheat oven to 425 degrees. Line a small rimmed baking sheet with foil and set aside.
- Slice the bottoms off of the sweet potatoes so they lay flat on your cutting board. Using a very sharp knife, carefully slice the sweet potatoes in about 1/8" slices, stopping about 1/4-1/2" from the bottom. It's important not to cut through to the bottom to ensure that the sweet potato stays intact.
- Combine the melted butter, rosemary, salt and pepper in a small bowl, then brush the tops of the sweet potatoes as well as between the layers with half of the butter mixture.
- Bake in the oven for 45-60 minutes until tender, removing from the oven halfway through the cooking time to fan the slices a bit to separate them and brush with the remaining butter mixture. Remove from heat and serve warm as-is or with your favorite toppings. Enjoy!
Notes
- Make sure to scrub the sweet potatoes and dry them thoroughly before cutting them.
- Cooking time will vary depending on the size of your sweet potatoes.
- Change up this recipe with your favorite herbs and toppings!
- Store leftover hasselback sweet potatoes in the refrigerator for up to 5 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in November 2014. The photos have been updated to include step by step instructions, and the text has been modified to include more recipe information.
33 Comments on “Hasselback Sweet Potatoes”
Oh my gosh! I’ve never even heard of kalettes before! I’m a huge sweet potato an too and I want to try all 3 options!
I hope you can get your hands on kalettes — you’ll love them! Sweet potatoes are good any which way, so none of these options are a bad way to go. 🙂
I just saw a recipe for hasselback potatoes earlier this weekend and thought that I definitely need to try that! I’m loving this recipe, Marcie! I’m just beginning to discover my love of sweet potatoes, as I never really used to like them. I would definitely prepare mine with the maple syrup and brown sugar, though all three options sound scrumptious!
These would taste so good with a pecan crumble, too…the options are limitless! 🙂
I’m hosting thanksgiving again this year too and am so excited! I started thinking about my menu this weekend 🙂
And I love this …. I don’t know if I could pick my favorite out of the 3 ways … although putting an egg on anything is just amazing so maybe that one!
It’s nice to know that if you don’t want to deal with making a poached egg, the other options are just as tasty! Have fun doing your Thanksgiving planning! 🙂
I don’t eat sweet potatoes nearly as often as I should! These look so good – had to stop by after drooling over the running egg yolk photo on instagram! Mm.
I probably eat enough for both of us! haha Thanks, Kelly! 🙂
OMG! I need to find some kalettes asap! Those look and sound so cool! I’ve been on a huge sweet potato kick lately and I love the idea of these hasselback sweet potatoes! Now I have yet another excuse to eat them!
If you love brussels sprouts and kale, you’ll love kalettes! I’ve been looking high and low for them and Trader Joe’s was where I found them. I need to go back and buy about a dozen more bags! It was my first time making hasselback potatoes, and they were mighty tasty, especially because they were sweet potato. 🙂
You can definitely keep putting sweet potatoes in front of me. I’m going to eat them all! Love your three takes on these potatoes. And now I’m going to keep my eyes peeled for kalettes!
I’m glad you love sweet potatoes, too! I found my kalettes at Trader Joe’s and have never seen them elsewhere…YET!
Oh that maple brown butter combination!! I love sweet potatoes and I am excited to try these 🙂
Maple and brown butter was one tasty combination! 🙂
Oh my goodness Marcie, I am obsessed with all three ways you made these hasselback potatoes! I also love that you used sweet potatoes! Now I really want to find some kalettes because I am veggie obsessed too. And I also can’t stop drooling over that gorgeous egg, it looks just perfect!
Thank you, Kelly! I hope you can find the kalettes — try Trader Joe’s if you have one near you. They were in the pre-packaged bags. That was the one and only place I’ve seen them, and I’ve really been looking! 🙂
Ok Ok… stop pulling my arm.. I’ll try all 3 ways. Of course I will, they look great!
Love option no#1, I would gobble up the entire thing in one go!
Isn’t that just the best part of a recipe with an egg on top – piercing the yolk and that letting it run down all over the food – yum!
I was going to try to choose one of these ‘ways’ that I like the best, but honestly, I can’t choose. Delicious! (and they look pretty, too)
That is such a funny coincidence about the hasselback potatoes. This is the first time I’ve made them, and I had to use my favorite potato. 🙂 Thank you, Velva!
Can’t decide which version I like the best.. Great recipes Marcie, I love them equally and definitely will have to make all three!
Hi Marcie, these are really special, love the options!
Thank you, Cheri! 🙂
they all look amazing, but I m all about that egg, and I’m off to TJ’s to find kalettes
There’s something about a poached egg on top of anything, isn’t there? I hope you find those kalettes!
Marcie these look amazing! I love sweet potatoes. And I’m definitely going to have to check out those Kalettes. We’re big fans of brussel sprouts so those sound perfect. Hope you have a wonderful week. XO
Thank you, Serene, and I hope you find the kalettes! I like them even better than brussels sprouts, and that’s saying something. 🙂
Those kalettes are the coolest and cutest thing ever!! I’ve never heard of them! I love your versions of this sweet potato… all of them sound so yummy!
Thank you, Jess! Kalettes are cool and cute, and they’re even tastier than they look! I need to get my hands on some more. 🙂
Thank you, Arpita! I never thought about it being breakfast, but now that you say that, it sounds like a great idea! 🙂
Bacon….I’m in! 😉 They look delicious, and I love sweet potatoes, so these are perfect for me. Runny eggs, not so much, lol
Haha! The best part is that you can leave the egg off, Lisa! 🙂