Hasselback Sweet Potatoes
Posted: 09/01/26
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These Hasselback Sweet Potatoes with rosemary maple butter have tender centers, caramelized edges, and buttery goodness tucked between the slices. These feel a little fancy without getting complicated, and is worth adding to your holiday party rotation or a Sunday night family dinner!
Why This is Better Than Other Potato Hasselback Recipes
- Baking it this way makes it extra delicious! Hasselback cuts expose more potato to the oven’s heat, creating lightly crisp tips while the inside turns super soft and creamy.
- The finished dish looks extra fancy, but we’re using everyday ingredients and a simple knife to make those pretty little potato fans; no special slicer or a long shopping list needed. here.
- This is so great for a friends’ dinner or a special Sunday dinner with family. Optional crumbled cheese adds salty richness, and pomegranate seeds bring little bursts of tartness. I always love a versatile recipe, and this is it!
Cheryl’s Tested Notes & Tips
- I always choose potatoes with similar thickness. Long, evenly shaped sweet potatoes are easier to slice and tend to cook more consistently than those large, round ones.
- Don’t skip placing chopsticks alongside each potato. You don’t want to overcut, so this trick helps stop the blade. Watch the tapered ends, though—the guides won’t protect any part sitting above them!
- Check tenderness, not just the clock. This is what I do: use a thin knife and make sure it slides easily into the thickest part. If the tops are getting dark before the centers soften, loosely cover with foil and continue roasting.
Ingredient Notes
- Use medium sweet potatoes, not giant ones. Huge sweet potatoes take forever to bake and can get dry before the center softens. And leave the skins on to help hold the slices together.
- Olive oil coats the potatoes for their first roast; butter adds richness afterward. You can also use a dairy-free butter if intolerance is a concern.
- You could use dried rosemary. But I like fresh rosemary because it brings a woodsy flavor. If you’re using dried rosemary, substitute 1 teaspoon for the 1 tablespoon fresh and crush it finely.
- Don’t substitute the maple syrup! It really adds a caramel-like sweetness that complements the sweet potatoes sooo well. If you really don’t like maple syrup, honey is a great secondary choice. I recommend agave (it works 1:1) for a vegan option.
Serving Suggestions
- Grilled or roasted meats. All meats are the right match for these sweet potatoes. I like Air Fryer chicken legs, pork chops with apples, or grilled turkey breast with this!
- Lentils and a green salad. I love me some earthy lentils to balance the sweet maple butter, while a lemony salad adds so much freshness.
- Roasted Brussels sprouts or broccoli. Their browned, savory edges contrast nicely with the soft, buttery sweet potatoes.
- Roasted turkey for the holidays. This side dish is perfect for your holiday table, with the cozy fall vibes of maple syrup and soft sweet potatoes. Serve alongside my grilled spatchcock turkey with gravy, and wow your friends and family!
Storage & Make-Ahead
- Refrigerate: Store without cold toppings for 3-4 days, easy peasy! For heating up, I usually pop them in the oven at 350°F.
- Make ahead: You can make these ahead (about 2 days before, without the maple butter) if you have a dinner party to plan for, but these taste best made the same day.
- Freezing: I don’t normally freeze these very much because they disappear within days in my house, but you can freeze the baked potatoes. Aim to use it within 2 months, though.
Recipe FAQs
- How long do you bake hasselback sweet potatoes? Between 40-55 minutes for the potatoes to become tender,
- Are hasselback potatoes healthy (gluten-free, keto, or Whole30)? These aren’t keto or Whole30, but they’re definitely gluten-free! Sweet potatoes have fiber, beta-carotene, and potassium, while pepper jack adds protein and calcium.
- Why aren’t my hasselback sweet potatoes opening up? Eep! The cuts may be too shallow, or the potatoes may need more baking time. Always leave about ¼ inch intact at the base and gently ease the slices apart once softened. If they’re underdone, pop them back in for 5-10 minutes, then check again before adding the cheese.
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Hasselback Sweet Potatoes
This recipe for hasselback sweet potatoes levels up your side dish roster. Medium sweet potatoes roasted with garlic, rosemary, and maple butter until tender, with caramelized edges that melt in your mouth!
servings
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes similar in size, approximately 6 to 8 ounces each
- 1 tablespoon olive oil or melted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Rosemary Maple Butter
- 4 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 1 tablespoon finely minced fresh rosemary
- 2 garlic cloves, grated or pressed
To Finish
- flaky sea salt, to taste
- 4 fresh rosemary sprigs, for garnish
- ¼ cup crumbled feta or goat cheese, optional
- ¼ cup cup pomegranate seeds, optional
Equipment
- Rimmed baking sheet
- Parchment paper
- Sharp knife
- 2 chopsticks or wooden spoon handles
- Small saucepan
- pastry brush
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with oven-safe parchment or foil. Place each of the 4 sweet potatoes between two chopsticks. Cut slits ⅛ inch apart, leaving ¼ inch intact at the bottom. Take extra care at the tapered ends.
- Rub potatoes with 1 tablespoon olive oil. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Place on the baking sheet and roast for 30 minutes.
- Make the maple butter. Meanwhile, melt 4 tablespoons unsalted butter in a small saucepan over medium-low heat. Add 1 tablespoon minced fresh rosemary and 2 grated garlic cloves. Cook gently for 1 minute, without browning the garlic. Stir in 2 tablespoons pure maple syrup and remove from heat.
- Brush half the maple butter over the potatoes and into the softened cuts. Roast for 25 minutes more, brushing with the remaining butter halfway through, until tender. Finish with flaky sea salt to taste and 4 rosemary sprigs. If using, sprinkle with ¼ cup crumbled feta or goat cheese and ¼ cup pomegranate seeds. Serve hot.
Notes
Make it vegan: Use coconut oil or vegan butter.
Nutrition Information
Serving: 1sweet potato | Calories: 390kcal | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 0.5g | Total Carbs: 55g | Fiber: 7g | Sugar: 17g | Net Carbs: 48g | Vitamin C: 7mg | Cholesterol: 38mg | Sodium: 816mg | Potassium: 831mg | Calcium: 136mg | 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!