Introduction

Hasselback sweet potatoes are a delicious twist on a classic side dish, offering crispy edges and tender, flavorful layers. Infused with garlic butter and herbs, they make a perfect accompaniment to any meal or a tasty snack on their own.

The image shows five whole sweet potatoes sliced thinly into many layers but still held together in their original shape, laid out on a sheet pan with a white marbled texture underneath. The sweet potato slices show a rich orange color with darkened, crispy edges from roasting, sprinkled with a light dusting of seasoning and small bits of green herbs scattered over them. The surface of the sweet potatoes looks moist and shiny with oil, adding a golden-brown gloss to the slices. In the bottom left corner, there is a small black bowl containing melted butter or oil. The whole setup has a warm, rustic feel from the browned crispy edges and roasted texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large sweet potatoes (about 12 ounces each), washed and patted dry
¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
1 tablespoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper
Fresh rosemary or thyme for garnish (optional)

Instructions

Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Step 2: Place each sweet potato between two chopsticks or wooden spoons on a cutting board. Slice crosswise into thin slits about ⅛ inch apart, being careful not to cut all the way through. Repeat with all sweet potatoes.
Step 3: In a small bowl, combine melted butter, garlic powder, kosher salt, and black pepper until well mixed.
Step 4: Arrange the sweet potatoes on the prepared baking sheet. Using a pastry brush or spoon, generously coat each potato with the garlic butter mixture, making sure to brush some into the slits. Reserve a little of the mixture for later.
Step 5: Bake the sweet potatoes for 30 minutes in the preheated oven.
Step 6: After 30 minutes, gently use a knife to pull the layers apart slightly. Brush the potatoes again with some of the reserved garlic butter, saving the rest for serving.
Step 7: Return the potatoes to the oven and bake for another 15-20 minutes, or until they are crispy on the outside and tender inside. Cooking times may vary depending on the size of your potatoes.
Step 8: Remove the potatoes from the oven. Brush with remaining garlic butter, garnish with fresh rosemary or thyme if desired, and sprinkle with extra kosher salt or black pepper to taste. Serve warm.

Tips & Variations

Use wooden spoons or chopsticks as guides to avoid slicing all the way through the potatoes.
Try adding a sprinkle of smoked paprika or cayenne pepper to the butter mixture for a bit of heat and extra flavor.
For a vegan option, substitute butter with olive oil or a plant-based butter alternative.
Garnish with crispy bacon bits or shredded cheese after baking for a richer treat.

Storage

Store leftover Hasselback sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or toaster oven at 350°F (175°C) until warmed through to maintain crispiness. Avoid microwaving to keep the texture crisp.

How to Serve

The image shows several roasted Hasselback sweet potatoes on a white marbled surface, each sliced thinly into many even layers, but still connected at the bottom. The skin is dark brown and crispy, contrasting with the bright orange flesh between the slices. The layers are seasoned with visible bits of black pepper, coarse salt, and small green herb pieces sprinkled over the top. The potatoes appear glossy and moist from the roasted oil coating the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, the Hasselback technique works well with regular potatoes too. Adjust baking time as needed since different varieties vary in size and density.

How do I know when the sweet potatoes are done?

The sweet potatoes are done when the edges are crispy and the insides are tender when pierced with a fork. The slits should fan out easily after baking, indicating the potatoes are cooked through.

Hasselback Sweet Potatoes Recipe

Print Recipe

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4.7 from 147 reviews

Hasselback Sweet Potatoes are beautifully sliced, butter-infused sweet potatoes baked until crispy on the outside and tender on the inside. This flavorful side dish is enhanced with garlic butter, seasoned with kosher salt and black pepper, and optionally garnished with fresh rosemary or thyme for an aromatic finish.

Author: Maya
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 5 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Sweet Potatoes

5 large sweet potatoes (about 12 ounces each, 4 pounds total), washed and patted dry

Garlic Butter Mixture

¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
1 tablespoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper

Garnish (Optional)

Fresh rosemary or thyme

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil to prevent sticking and make cleanup easier.
Slice Potatoes: Place each sweet potato between two chopsticks or wooden spoons on a cutting board. Slice crosswise into thin slits roughly ⅛ inch apart, ensuring not to cut all the way through so the potato stays intact. Repeat for all potatoes.
Prepare Garlic Butter: In a small bowl, combine melted butter, garlic powder, kosher salt, and ground black pepper. Stir well until fully incorporated.
Coat Sweet Potatoes: Arrange the sweet potatoes on the prepared baking sheet. Use a pastry brush or spoon to generously coat each potato with the garlic butter mixture, making sure some of the butter seeps into the slits. Reserve some butter for later use.
Bake First Phase: Place the baking sheet in the oven and bake the sweet potatoes for 30 minutes to start softening and crisping.
Brush Again: Remove the potatoes from the oven carefully. Use a knife to gently fan out the slices, pulling the layers apart slightly. Brush the potatoes again with more of the reserved garlic butter to enhance flavor and moisture.
Bake Again: Return the potatoes to the oven and bake for another 15 to 20 minutes, or until the sweet potatoes become crisp on the edges and tender on the inside. The timing may vary depending on the potato size.
Final Touches: Take the potatoes out of the oven and brush with the remaining garlic butter. Optionally, garnish with fresh rosemary or thyme and sprinkle additional kosher salt or black pepper to taste. Serve warm.

Notes

Using chopsticks helps keep the slices from cutting all the way through the potato.
Adjust baking time based on the size and thickness of your sweet potatoes for perfect tenderness.
Fresh herbs like rosemary or thyme add a lovely aroma and complement the sweet potatoes well but are optional.
For a crispier texture, you can broil the potatoes for the last 2-3 minutes, watching closely to avoid burning.

Keywords: Hasselback, Sweet Potatoes, Garlic Butter, Baked Sweet Potatoes, Side Dish, Gluten Free, Oven Baked