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!

Three hasselback sweet potatoes on a white plate

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!

Hasselback sweet potatoes on a plate with butter and rosemary

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.

Hasselback sweet potato recipe ingredients

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.

how to make hasselback sweet potatoes
  1. Slice a thin layer off of the bottom of the sweet potatoes so that they lie flat on the counter.
  2. Cut 1/8″ slices across each sweet potato, being careful not to cut through the bottom.
  3. Combine the melted butter, rosemary and salt and brush half over the sweet potatoes and in between the layers.
  4. Bake for 45-60 minutes until tender, removing from the oven halfway during the baking time to baste with the remaining butter mixture.
Hasselback sweet potatoes on a baking sheet

FAQ’s

Can you eat sweet potato skin?

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.

How to cut hasselback potatoes

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.

Can this recipe be prepared in advance?

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!

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.
Rosemary hasselback sweet potato on a plate with butter on top

More sweet potato recipes you’ll love:

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 on a plate with butter and rosemary

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes are tender on the inside with addictively crispy tops! They're a buttery, flavorful side dish that's perfect for anything you're serving!
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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

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

Serving: 1sweet potato, Calories: 296kcal, Carbohydrates: 46g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 417mg, Potassium: 770mg, Fiber: 7g, Sugar: 9g, Vitamin A: 32428IU, Vitamin C: 6mg, Calcium: 78mg, Iron: 2mg

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

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**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.

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