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!
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.