Hasselback Sweet Potatoes Recipe
Sweet and delicious, roasted Hasselback sweet potatoes make an impressive presentation yet are easy enough to add to your everyday menu. No "hassle" required!
Servings: 8
Ingredients
- 4 large sweet potatoes, scrubbed and trimmed (see note)
- 6 tablespoons unsalted butter, melted
- ¼ cup packed brown sugar
- 1 teaspoon pure vanilla extract (or vanilla bean paste if you have it!)
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground cayenne pepper (optional, or to taste)
Instructions
- Preheat oven to 425ºF. Spray baking dish lightly with cooking spray (see note).
- Prepare sweet potatoes: Place wooden chopsticks or wooden spoons on either side of one sweet potato. Carefully cut thin slices (about ¼ -inch) into the sweet potato, being careful not to slice all the way through. The chopsticks/wooden spoons will keep your knife from going too far. (If you find that the potato is too wobbly, cut a thin slice off the bottom to stabilize it.) Place the sliced sweet potatoes into the prepared baking dish.4 large sweet potatoes, scrubbed and trimmed
- In a small bowl, mix the melted butter, brown sugar, vanilla extract, cinnamon, salt, and cayenne (if using). Pour this mixture over the prepared sweet potatoes, slightly separating the slices so that the butter mixture gets inside.6 tablespoons unsalted butter, melted, ¼ cup packed brown sugar, 1 teaspoon pure vanilla extract , ¾ teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon ground cayenne pepper
- Cover the dish with foil, place in preheated oven and bake for 1 hour, or until nearly tender.
- Take potatoes out of the oven, remove foil, spoon the butter mixture from the bottom of the pan over the potatoes, and return to oven, uncovered, for 10 minutes. Repeat this process once, and bake 10 minutes more. You want to have a nice glaze on the sweet potatoes.
- Serve with julienned or grated apples sprinkled on top, if desired.
Video
Notes
- Choosing sweet potatoes: If you want, you can use smaller-sized sweet potatoes. They will bake more quickly. The important thing to remember is that the sweet potatoes should be about the same size so they bake evenly.
- Choosing a pan or dish: Choose a baking dish that will accommodate all four whole sweet potatoes, side by side, with a little extra room to allow the potatoes to fan out a bit. I use a large glass baking dish. You could also use a cast iron skillet, or any pan that will accommodate your potatoes. You don't want to crowd them too much. They need a little space to fan out and roast.
- Make ahead: Prepare and bake the potatoes as directed. Let cool in the dish, cover, and refrigerate for up to 3 days. Reheat uncovered in a 350ºF oven for 20 minutes or until heated through.
- Make a casserole instead. For a less fussy option, slice the sweet potatoes all the way through. Layer the slices in a baking dish, pour the butter mixture over the top, and bake. I like to layer sliced apples with the sweet potatoes. So good!
Nutrition
Serving: 0.5potato | Calories: 250kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 242mg | Potassium: 587mg | Fiber: 5g | Sugar: 14g | Vitamin A: 24407IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg
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