Hasselback Sweet Potatoes

5 from 1 vote

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!

Prep Time10

Cook Time1 5

Total Time1 15

Course: Side Dishes

Cuisine: Swedish

Servings: servings

Author: Demeter Trieu

Equipment

Silicone Basting Brush

Ingredients

4 medium sweet potatoes – less than 8 inches in diameter
1 ½ tablespoons unsalted butter melted
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

Topping

Thyme fresh or dried
Sprigs of rosemary fresh
Drizzle of maple syrup optional, for added sweetness

Instructions

Preheat oven to 425°F. Line a baking sheet with lightly greased foil. Wash and dry sweet potatoes.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. You can lay two wooden chopsticks along the sides of the sweet potato to use as a guide.
Holding the sweet potato at both ends, gently transfer each sweet potato onto the baking sheet, evenly spaced apart—they’ll be a bit fragile after slicing.
In a small bowl, whisk together melted butter, oil, maple syrup, thyme, rosemary, paprika, cayenne (if using), salt and pepper.
Using a basting brush, 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. Bake for 30 minutes.
Using a fork, carefully fan the sliced sections apart—it's hot! Brush the remaining mixture and any that’s dripped onto the pan into each section.
Bake for an additional 15-40 minutes, until crispy on the edges and fork tender in the center of the potato.²
Remove from oven—don’t worry if the sugar is a bit burnt on the pan. Using a heatproof spatula, carefully transfer sweet potatoes to a serving tray—they’ll be fragile. Sprinkle with thyme, then a drizzle of maple syrup if desired. Enjoy!
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Notes

1: 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.

2: Mine took 35 minutes for this phase, for a grand total of 65 minutes from start to finish.

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.

Nutrition