Hasselback Sweet Potatoes 3 Ways
Hasselback Sweet Potatoes 3 Ways are sweet potatoes sliced and baked in the oven with brown butter and maple syrup until tender!
Ahhh, welcome November. I was shocked and amazed that Halloween was here already, but I woke up the morning after and packed up all the Halloween decorations and put out the Thanksgiving ones. I’m hosting Thanksgiving again this year, and I’m in the mode. I want to do as much ahead of time as possible, including turkey stock, pie crust, you name it. I’m really looking forward to it as this is what the holidays are all about for me…food and family.
As you know, sweet potatoes are one of my all time favorite things. You know that because I put them in front of you all the time…and you don’t seem to mind. 🙂 These Hasselback Sweet Potatoes 3 Ways are a side or main dish depending on how you serve them, and they’ll keep ’em coming back for more. These babies are dee-lish.
So what’s so special about these? Only everything. I cut a bit off of the bottoms so the potatoes could lie flat, then sliced them as uniformly as possible, in about 1/4″ slices, stopping just before the bottom. On one website, I saw that chopsticks were used 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.
The potatoes are brushed with a combination of brown butter and maple syrup on the outside AND between the layers. Then you bake them in the oven until they’re super tender, while basting them every so often with the maple brown butter. Be still my heart!
They come out of the oven perfectly delicious to serve as a vegetarian side or main dish. You can top them with scallions and Greek yogurt or sour cream if you’re so inclined.
This, my friends, is option #1:
This post is about to go veggie-geek on you, because that’s precisely what I am…a veggie geek. 🙂 I’d read about kalettes in a few magazines and couldn’t wait to find some. I actually found some at Trader Joe’s (which they dubbed kale sprouts), and snagged them up quick! I posted them on Instagram before I even knew what I was going to use them for, and before I’d even tasted them. Saying I was excited is an understatement. 🙂
If you haven’t heard about kalettes, they’re a cross between kale and brussels sprouts. Imagine my delight that two of my favorite veggies were merged into one?
Aren’t they pretty? I couldn’t wait to taste them, so I coated them in olive oil, salt and pepper, and roasted them right up.
I’m here to tell you that these tasted better than I imagined. They have a slight bitterness like kale, with the mild, cabbage flavor of brussels sprouts, and they’re chewier than brussels sprouts. What a combination! I got the idea to add them as a side to my hasselback sweet potatoes…with bacon, of course. 🙂 If you can’t find kalettes, simply roast up some brussels sprouts. That would be mighty fine, too.
With that, I introduce to you, option #2:
The tender sweet potatoes combined with the crisp, hearty, roasted kalettes and salty bacon was even more magnificent than option #1. This is already swoon-worthy, but I just couldn’t stop.
I really did almost stop at option #2, but I couldn’t shake the idea to put an egg on it. And I had that Beyonce song “Put A Ring On It” in my head the entire time, changing the words just a little bit. If you like it then you should put an egg on it….oh, oh, oh, oh, oh…“. That’s so strange, I probably shouldn’t have told you, but put an egg on it, I did.
And this brings us to our 3rd and final option:
Tender maple brown butter sweet potatoes with roasted kalettes, salty bacon, and a beautiful poached egg on top. I added a little pepper after this photo, because that egg looked too white, you know? And then I did it. I cut the egg and let the yolk ooze all over that potato in all it’s glory.
And that is glory at its finest. And then I ate this dish in all it’s glory, and it was all good. I loved all of these hasselback sweet potato options, but option #3 wins the prize in my book. My question to you is, which option is calling to you…1, 2, 3, or all of the above? 🙂
Hasselback Sweet Potatoes
Ingredients
Option #1:
- 4 medium sweet potatoes washed and dried thoroughly
- 4 tablespoons unsalted butter melted
- 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
- 1/2 teaspoon sea salt
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 1/2" from the bottom. Be careful to stop when you get close to the bottom so that the sweet potato stays intact.
- Combine the melted butter, rosemary, salt and pepper in a small bowl.
- 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
- 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.
36 Comments on “Hasselback Sweet Potatoes 3 Ways”
Funny I should come across your post for hasselback potatoes….Last night, we made hasselbacks for cooking club. I really like your idea that you used sweet potatoes
(creative). Love it! The idea of putting “an egg on it” and a new hot veggie. Awesome.
Velva
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!
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)
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! 🙂
What a great way to make sweet potatoes! They look delicious!
Thank you, Maria! This was a first for me, and it was a great new way to enjoy sweet potatoes! 🙂
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!
Oh my Goshh!! This looks so so good Marcie… love everything on that plate.. the sweet potatoes, the kalettes and the egg.. oh man! Love it all. I wish i could have this for breakfast right now.. 🙂
Thank you, Arpita! I never thought about it being breakfast, but now that you say that, it sounds like a great idea! 🙂
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. 🙂
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! 🙂