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–+ servings
Rosemary maple hasselback sweet potatoes with feta and pomegranate in a cast iron skillet.

Hasselback Sweet Potatoes

easyhealthyrecipes.com/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!
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Recipe makes approximately 4 servings

Equipment Needed

  • Rimmed baking sheet
  • Parchment paper
  • Sharp knife
  • 2 chopsticks (or wooden spoon handles)
  • Small saucepan
  • pastry brush

Ingredients Needed

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

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.

Recipe Notes

Make it vegan: Use coconut oil or vegan butter.
 

Nutrition Info (Approximate)

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