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
- 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
- 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!
- 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 is estimated using a food database and is only intended to be used as a guideline for informational purposes.