Hasselback Sweet Potatoes
Posted: 08/04/20
Updated: 11/21/21
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These hasselback sweet potatoes are the perfect combination of sweet and savory. Cut into traditional hasselback thin slices and perfectly seasoned, they are an easy but elegant side dish.
What You’ll Need
- Sweet potatoes
- Olive oil
- Butter
- Garlic
- Fresh rosemary
- Salt and pepper
How To Make Them
- Preheat the oven to 450º F and line a baking or cookie sheet with aluminum foil.
- In a small bowl, mix together the melted butter, olive oil, garlic, salt, and rosemary.
- Carefully slice the potatoes about 1/8 inch apart from each other, cutting about 3/4 of the way through the potato.
- Place the potatoes on the baking sheet and brush with the butter mixture.
- Bake for 45 minutes.
- Remove from the oven and sprinkle with salt and pepper to taste and more fresh rosemary.
Chef’s Tips
- Want to make these potatoes into a full meal? We love our sweet potatoes stuffed with shredded chicken or tofu and some broccoli.
- To make these sweet potatoes vegan, use either vegan butter or coconut oil instead of regular butter.
More Delicious Side Dishes
- Cherry Tomato Salad
- Zucchini Salad
- Garlic Butter Parsley Potatoes
- Slow Cooker Pinto Beans
- 7 Layer Salad
- The Best Spinach Salad with Apples, Cranberries, and Maple Vinaigrette
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Hasselback Sweet Potatoes
These hasselback sweet potatoes are the perfect combination of sweet and savory. Cut into traditional hasselback thin slices and perfectly seasoned, they are an easy but elegant side dish.
servings
Ingredients
- 2 large sweet potatoes
- ½ tablespoon olive oil
- ½ tablespoon butter melted
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon salt plus more to taste
- pepper to taste
Instructions
- Preheat oven to 450º F. Line baking or cookie sheet with aluminum foil. Mix together the melted butter, olive oil, garlic, salt, and rosemary in a small bowl.
- Carefully slice the potatoes about 1/8 inch apart from each other, cutting about 3/4 of the way through the potato.
- Place potatoes on the baking sheet. Brush with butter mixture and bake for 45 minutes. Remove from the oven and sprinkle with salt and pepper to taste and more fresh rosemary.
Notes
- Vegan: Use coconut oil or vegan butter.
- Serving suggestion: Stuff with shredded chicken or tofu and broccoli.
Nutrition Information
Serving: 1sweet potato | Calories: 354kcal | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Total Carbs: 70g | Fiber: 10g | Sugar: 14g | Net Carbs: 60g | Vitamin C: 9mg | Cholesterol: 8mg | Sodium: 794mg | Potassium: 1166mg | Calcium: 112mg | Iron: 2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Curios is these are peeled? I’ve never eaten sweet potatoes with peels still on. If so is it woody in texture?
Hi Tina, the sweet potatoes in this recipe are not peeled! Seasoned and baked like these are, I think you’ll find the skins super enjoyable! Let us know if you try it!