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.
Servings 3 servings
Calories 318kcal
Ingredients
- 3 sweet potatoes medium, 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 to taste
- Freshly ground black pepper to taste
- 3 tablespoons unsalted butter melted
- 3 tablespoons grated parmesan cheese
Instructions
- 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!
Notes
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.
Nutrition
Serving: 1 serving | Calories: 318kcal | Carbohydrates: 27g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 35mg | Sodium: 250mg | Fiber: 5g | Sugar: 7g
