Hasselback Sweet Potatoes
Hasselback Sweet Potatoes are a delicious twist on a classic potato side dish. All you need is a handful of ingredients and about an hour to make the best sweet potato recipe! It’s perfect to serve alongside any meal or as a fancier side dish at a holiday table. Makes 3 servings, but can be doubled easily.
Love sweet potatoes? You’ve got to try Bourbon Sweet Potato Casserole and Baked Sweet Potato Cubes with Butter and Bourbon.
I’ve been waiting to share this recipe with y’all for the perfect time—but then I realized that any time is the perfect time for this sweet potato recipe.
While we traditionally have enjoyed sweet potato dishes in the fall and winter months, you can make them year-round. And this one is no different.
It looks fancy, yes, but it’s actually quite simple to put together, assuming you have the right tools. (And I bet that you do!)
Come learn how to hasselback sweet potatoes, as well as find out how to make them taste extra delicious for any occasion.
Why I love this recipe:
Our entire family loves sweet potatoes, and this recipe is no different. However, it feels fancier than our usual sweet potato fare.
I mean—look at those gorgeous potatoes!
The thing I love about this Hasselback Sweet Potato recipe is that the sweet potatoes crisp up beautifully and taste amazing.
They’re the perfect balance of naturally sweet with savory. (After all, we rub them with a little oil and dried herbs to make them sing.) Then we top ‘em with a butter-parmesan sauce that sends them over the top.
So so if you’re looking for a recipe with a bit of sweetness (from either brown sugar or maple syrup), this one isn’t for you.
Hasselback Sweet Potatoes make for a hearty side dish, whether you’re serving them alongside dinner or are making them to share for a holiday.
Also, you can double or triple the recipe if you’re making these for a holiday table, which we all should love!
Other side dishes that are great for a weeknight meal OR holiday: Vegan Green Beans with Toasted Pine Nuts | Roasted Broccoli with Lemon and Garlic | Homemade Mashed Potatoes | Italian Brussels Sprouts | Creamed Cornbread Casserole | Wild Rice Salad with Dried Fruit and Almonds
Need some dinnertime inspiration? Check out my Side Dishes Recipe Index for inspiration.
What you need to make this recipe:
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- Baking dish (like this 9”x13” one) with a sides. I do not recommend using a baking sheet or a sheet pan for this recipe.
- Nonstick cooking spray
- Sharp knife and wooden cutting board
- TWO wooden spoons or metal skewers
- Small mixing bowls
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Sweet potatoes — we’re going to use three medium-sized ones. They’ll weigh in around 1.65 lbs. I recommend purchasing three that are similar in size so they can cook evenly.
- Extra virgin olive oil — this is the neutral oil we’re going to use for the seasoning rub for our sweet potato recipe. You could use regular ‘ol olive oil, too.
- Spices — we’re using a combination of dried thyme, rosemary and oregano to give our potatoes extra flavor, as well as kosher salt and black pepper! Be sure that your jars of dried herbs are fresh because they lose their flavor as they age.
- Garlic — as if I could ever share a savory recipe here without minced garlic, right? The recipe calls for two cloves, but feel free to measure with your heart.
- Unsalted butter — this is going to be the base of our butter-parmesan drizzle that we use to finish the sweet potatoes. I recommend using unsalted butter because the parmesan adds enough saltiness.
- Grated parmesan cheese — the real deal, please, and not the stuff you might find in a shelf-stable bottle. It adds an awesome pop of flavor and saltiness to finish the recipe.
Extra topping ideas:
In case these Hasselback Sweet Potatoes aren’t enough on their own with the spice rub and a butter-parmesan sauce, here are a few other things you could add to them:
- Bacon crumbles
- Toasted nuts
- Cheese — if you’re feeling really fancy, consider using slices and fitting those between the rounds of the sweet potatoes to make them extra gooey while baking
- Sour cream
How to make Hasselback Sweet Potatoes
Preheat the oven. Spray a baking dish (with sides!) with nonstick baking spray or rub it with a little oil. This will prevent the potatoes from sticking. Set aside.
Prep the potatoes. Wash the sweet potatoes well, thenplace between two wooden spoons or metal skewers on a wooden cutting board.
With a sharp knife, cut even slices into the sweet potato, stopping about ¼” from the bottom. The spoons/skewers should prevent you from cutting the entire way through.
Prep like a pro!
Sweet potatoes are sometimes tougher than other potatoes, so I like to ensure my knife is very sharp and that I am also being very intentional with my slices. Work slowly and be careful until all the sweet potatoes have been sliced.
Repeat the same with all sweet potatoes and place on the baking tray.
Make the rub. In a small bowl, mix the olive oil, thyme, rosemary, garlic, salt and pepper together until combined.
Rub the sweet potatoes with the oil mixture, and settle into the baking dish.
Bake for 45 minutes on the center rack of the oven until tender. Double check with a skewer to confirm before removing.
Since the size of sweet potatoes can be variable and some are thicker than others, I always recommend checking the biggest one you’ve got in the pan.
Once cooked through, remove the potatoes from the oven.
Mix the butter-parm sauce in a small bowl. Stir until combined.
Drizzle the butter-parmesan directly over the sweet potatoes immediately after they are removed from the oven.
Serve warm, and enjoy!
Frequently Asked Questions
I recommend using a sharp knife and going slow because some sweet potatoes can be tough.
The hasselback technique refers to how the sweet potatoes are sliced. Basically, we’re cutting them almost all the way through in thin little rounds, but not cutting through the bottom of the sweet potato. We want them to stay together and roast together.
According to Wikipedia, a chef named Leif Elisson, invented this at a restaurant in Stockholm in the 1950’s.
Quick Tips and Tricks for the best baked sweet potato slices
- Choose the right sweet potatoes: Purchase ones that are similar in size and shape so they can cook evenly. Sweet potatoes can be so widely variable, so I like to find the ones that are evenly shaped and on the smaller end so that they don’t take extra time to bake.
- Use a sharp knife and the wooden spoon/metal skewers as a guide. I cannot stress enough how important the sharp knife is here because otherwise, you could have trouble slicing your sweet potatoes. The wooden spoons/metal skewers are super important, too, because they will help you not cut too far into the sweet potato.
- How to store: Place in an airtight container, and store in the refrigerator for up to 3 days. Reheat in the microwave until warm.
Pair this sweet potato recipe with…
- Baked Ham with Bourbon Orange Glaze
- Mediterranean Herb Crusted Beef Tenderloin
- Whole Roasted Chicken
Hasselback Sweet Potatoes
Hasselback Sweet Potatoes are a delicious twist on a classic potato side dish. All you need is a handful of ingredients and about an hour to make the best sweet potato recipe! It’s perfect to serve alongside any meal or as a fancier side dish at a holiday table.
- 3 medium sweet potatoes, washed with the skin on (about 1.65 lb or 750g)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 3 tablespoons melted unsalted butter
- 3 tablespoons grated parmesan cheese
- Preheat the oven to 350°F (180°C). Spray a baking dish with nonstick baking spray or rub it with a little olive oil. Set aside.
- Place the sweet potatoes on a wooden cutting board and between two wooden spoons or metal skewers. With a sharp knife, cut even slices into the sweet potato, stopping about ¼” from the bottom. The spoons or skewers should prevent you from cutting the entire way through. Work slowly, and repeat with all sweet potatoes.
- Place the hasselback sweet potatoes in the prepared baking dish.
- In a small bowl, mix olive oil, thyme, rosemary, garlic, salt and pepper together.
- Rub the sweet potatoes with the oil mixture.
- Place the seasoned sweet potatoes in the baking dish. Bake for 45 minutes on the center rack of the oven until tender. Check with a skewer to confirm the doneness before removing.
- In a small bowl, mix the butter and parmesan together.
- When the sweet potatoes are removed from the oven, drizzle the butter-parmesan directly over them.
- Serve warm, and enjoy!
This recipe could technically serve 3-6, depending on how large your sweet potatoes are and who you’re feeding.
Please note that this recipe can also be doubled or tripled easily. You’ll probably need a larger baking dish and you might need a little extra time in the oven, too.
How to choose the right sweet potatoes: Consider purchasing ones that are similar in size and shape so they can cook evenly. Sweet potatoes can be so widely variable, so I like to find the ones that are evenly shaped and on the smaller end so that they don’t take extra time to bake.
How to store: Place in an airtight container, and store in the refrigerator for up to 3 days. Reheat in the microwave until warm.
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Amount Per Serving: Calories: 318Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 35mgSodium: 250mgCarbohydrates: 27gFiber: 5gSugar: 7gProtein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate.