Hasselback Sweet Potatoes

The best Hasselback Sweet Potatoes: tender centers, crispy and caramelized edges, and lightly herby flavor with a subtle maple twist for a comforting side dish that’ll impress!

Hasselback Sweet Potatoes

Looking for something super impressive, but secretly easy to make for your holiday table? I’ve got just the thing… Tender, buttery, herby, and just a bit sweet, these Hasselback Sweet Potatoes taste like the holidays in one comforting & cozy side dish.

What are Hasselback Potatoes?

Hasselback potatoes is a side dish consisting of potatoes that are thinly sliced to create a fanned look after baking.

Instead of using regular potatoes for this, we’re going to be using sweet potatoes to create Hasselback sweet potatoes.

The origins of Hasselback potatoes are murky. Some sources state that the Hasselback potatoes dish was created by a trainee chef named Leif Elisson in Djurgården, Stockholm in 1953, while some believe the dish was created in the 1940s.

The restaurant Elisson worked at was named Restaurant Hasselbacken, so you can see where the namesake of this recipe would have been derived.

According to Swedish Spoon, Hasselback potatoes (hasselbackpotatis) were created as far back as 1934. A recipe for hasselback potatoes was found in the Prinsessornas kokbok by Jenny Åkerström.

Today, we’re using this same technique to make Hasselback sweet potatoes for a deliciously sweet and comforting side dish!

Closeup photo of Hasselback sweet potatoes to show texture

The Ingredients List

The ingredients you need to make Hasselback sweet potatoes are simple and can most likely be all found in your pantry. Feel free to adjust the spices to your liking.

  • Sweet potatoes – find ones that are even in size and less than 8-inches in diameter. Anything larger will take these Hasselback sweet potatoes forever to cook.
  • Butter – feel free to use your preferred butter, but avoid salted butter
  • Olive oil – extra virgin olive oil is best
  • Pure maple syrup – for that touch of sweetness
  • Thyme
  • Rosemary
  • Paprika
  • Cayenne – a lovely, spicy kick to your Hasselback sweet potatoes. Feel free to leave out if you’re sensitive to spice
  • Salt + pepper – as always, add salt and pepper to taste. I’ll note how much I used for my recipe, but you might like it saltier & spicier, or less so.

How to Make Hasselback Sweet Potatoes

We’re going to learn how to make Hasselback sweet potatoes by first learning how to create those beautifully sliced folds. Take a look at the photos below to help guide you.

How to Cut Hasselback Sweet Potatoes

Prepare the sweet potatoes: First, wash and pat dry sweet potatoes. Lay one sweet potato flat onto a cutting board. Place a chopstick on either side of the sweet potato.

Now, using a sharp knife, slice into the potato, being careful not to cut past the chopsticks.

Two photos showing How to Make Hasselback Sweet Potatoes – lining potatoes up with chopsticks

Slice into 1/8” to ¼” sections. The thinner the section, the faster the sweet potatoes will cook.

Next, holding the sweet potato carefully, bend to fan out the sections–this will create the signature look for Hasselback sweet potatoes.

Then, place the sweet potatoes onto a lightly greased, large baking sheet.

Two photos showing How to Make Hasselback Sweet Potatoes – closeup on sliced potatoes

Prepare the Coating

To make the Hasselback sweet potatoes coating: add melted butter, olive oil, maple syrup, and all the spices to a small bowl. Whisk until well mixed.

Two photos showing How to Make Hasselback Sweet Potatoes – mixing spices

Brush the Hasselback Sweet Potatoes

Using a pastry brush, brush the sweet coating onto each sweet potato. Reserve half of the coating for later.

Then, using one hand to hold the sweet potato in place, nudge the brush in between each fold to evenly coat.

Two photos showing how to make this recipe – brushing coating into folds 

Bake and Enjoy Hasselback Sweet Potatoes

Now, place the baking sheet into the oven to bake for 30 minutes.

Then, carefully remove the sheet and brush Hasselback sweet potatoes with the remaining half of the coating.

Two photos showing how to make this recipe – fully baked on baking sheet

Bake for an additional 15-40 minutes, until tender on the inside and crispy on the outside.

Gently lift onto a serving dish and garnish with thyme and rosemary. Enjoy the best Hasselback sweet potatoes!

How do I choose the Best Sweet Potatoes for this recipe?

  • Uniform in size – the closer the sweet potatoes match up in size, including diameter, length, general girth (heehee), the more evenly the Hasselback sweet potatoes will bake together.
  • Smaller than 8-inches in diameter – that’s right, get out the measuring tape, but anything more will take too long to cook.
  • Looks safe to eat – while not entirely scientific (okay, not at all), make sure you use sweet potatoes that don’t have anything funky on them, like growths, moldy-looking bits, and anything that you feel is odd.
  • Use the best sweet potatoes for baking – according to America’s Test Kitchen, the best ones have red or orange skins, which will yield moist centers, while tan and purple skinned sweet potatoes will cook up too dry.
  • It’s most important to pick sweet potatoes that are approximately the same size and length for evenly baked Hasselback sweet potatoes.
The charred and caramel texture of this recipe on a foil lined baking sheet

Demeter’s Tips

Remember the tips on picking the best sweet potatoes above for the best Hasselback sweet potatoes.

All sweet potatoes cook differently and at different times.

Sweet potatoes can be tricky. Just remember that they don’t all cook evenly and at the same rate. Keep an eye on the oven and periodically check the tenderness of each sweet potato.

Some Hasselback sweet potatoes may be ready to take out, others might need some additional cook time. Cook those until ready, then, add the already done ones in for the last few minutes to reheat.

Use a pastry brush. This silicone brush set has made almost every recipe prep easier. Use a pastry brush to get easily into each layer/fold of the Hasselback sweet potato. This ensures delicious flavor in every bite.

For an extra flavor punch: after baking, place the Hasselback sweet potatoes on a serving dish. Then, drizzle with maple syrup, a touch of cayenne, and an extra grind or two of fresh black pepper and salt.

Closeup of this finished recipe on a blue serving dish

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Hasselback to the Future!

Alright, even I don’t know what that means! Lol. Just know that I appreciate you, here, in the past, and in the future. <3 If you make this Hasselback sweet potatoes recipe, be sure to take a pic and share it on Instagram and Facebook using the tags @beamingbaker and #beamingbaker. I love seeing it! ‘Til the next one…

Sending you all my love and maybe even a dove, xo Demeter ❤️

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square photo of hasselback sweet potatoes on a blue plate

Hasselback Sweet Potatoes

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The best Hasselback Sweet Potatoes: tender centers, crispy and caramelized edges, and lightly herby flavor with a subtle maple twist for a comforting side dish that’ll impress!




Tools Needed


  • 4 medium sweet potatoes – less than 8 inches in diameter
  • 1 ½ tablespoons melted butter of choice
  • 2 tablespoons olive oil, more for drizzling
  • 2 teaspoons pure maple syrup
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1/3 teaspoon paprika
  • 1/8 teaspoon cayenne (omit if sensitive to heat)
  • ¼ teaspoon salt, or to taste
  • 1/8 teaspoon pepper, or to taste


  • Thyme – fresh or dried
  • Sprigs of rosemary – fresh
  • Drizzle of maple syrup (optional, for added sweetness)



  1. Preheat the oven to 425°F. Line a baking sheet with lightly greased foil or parchment paper.
  2. Make sure sweet potatoes are of equal size and length. Avoid sweet potatoes that are more than 8” in diameter, as they’ll take a very, very long time to bake.
  3. Wash and dry sweet potatoes.

The goal of this next step is to create sliced sections that fan out from the base of the sweet potato where they are attached.

  1. Using a sharp knife, carefully slice about 2/3 of the way down the potato, creating 1/8″ to ¼” sliced sections that are still attached to the base of the potato. If you’d like, you can lay two wooden spoons or chopsticks along the sides of the sweet potato to use as a guide. This guide will prevent you from slicing all the way through the potato.
  2. Holding the sweet potato at both ends, gently lay each sweet potato evenly spaced apart on the baking sheet—they’ll be a bit fragile since they’re sliced.
  3. In a small bowl, whisk together melted butter, oil, maple syrup, thyme, rosemary, paprika, cayenne (if using), salt and pepper (or more to taste).
  4. Brush sweet potatoes evenly with half of the mixture until all sliced sections are coated and the mixture is dripping into each section. Reserve half for later.
  5. Bake for 30 minutes.
  6. Using a fork, gently fan the sliced sections apart. Then, brush the rest of the mixture and any butter/oil that’s dripped to the pan into each section.
  7. Bake for an additional 15-40 minutes, until crispy on the edges and fork tender in the center/core of the potato. Mine took 35 minutes for this phase, for a grand total of 65 minutes from start to finish.
  8. Remove from oven—don’t worry if the sugar is a bit burnt on the pan, that’s normal. You just want to avoid burning the sweet potatoes.
  9. Using a heatproof spatula, carefully transfer sweet potatoes to a serving tray—they’ll be tender and fragile, so go slowly to avoid breaking them apart. Sprinkle with thyme, then a drizzle of maple syrup if desired. Serve and enjoy!



Storing Instructions: Best served right away. If needed, cool completely, then store in an airtight container in the refrigerator. Keep for 1-3 days. Reheat before serving.

How to make Vegan: Use vegan butter.

How to make Gluten Free: Keep the recipe as-is.

  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: Swedish

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  1. Trying to eat healthier in the new year and these are just delicious! The perfect amount of sweet and really satiating….plus, I feel fancy eating them!