Hasselback Sweet Potatoes

Hasselback Sweet Potatoes are the perfect way to serve sweet potatoes because the brown sugar pecan glaze that I use settles in all of the cracks which is so delicious.

The last few years, I’ve been seeing hasselback food items everywhere. Hasselback chicken, apples, potatoes, the list goes on. All you really have to do to make hasselback anything is slice something thinly and horizontally and not cut all the way through so the food item stays intact.

Making Hasselback Sweet Potatoes

So, I thought I’d try it with sweet potatoes and put some of my favorite flavors that are in sweet potato casserole in the little nooks and crannies that form in the hasselback cuts. Let me tell you, it’s delicious.

You’ll carefully, and I mean carefully, make the cuts in the sweet potato and place them in a hot oven to get soft. This recipe helps the sweet potatoes cook a little faster, so it’s quicker than baking them whole.

While they cook, you’ll stir together some melted butter, brown sugar, and pecans. That doesn’t sound too bad, does it? It’s really almost dessert-like.

When the sweet potatoes are soft, simply spoon the glazed nut mixture all over the sweet potatoes. Your kitchen is going to start to smell divine.

They just need a few more minutes back in the oven to caramelize and then you’ll have the perfect side dish for a Holiday meal with guests or, just with your family at home on a Monday.

Hasselback Sweet Potatoes

• Author: Christine Pittman
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baked
• Cuisine: American

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DESCRIPTION

Hasselback Sweet Potatoes are the perfect way to serve sweet potatoes because the brown sugar pecan glaze that I use settles in all of the cracks which is so delicious.

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Ingredients

Scale 1x2x3x

• 4 medium sweet potatoes
• 3 Tbsp. melted butter
• 2 Tbsp. brown sugar
• 2 Tbsp. chopped pecans
• 1 pinch sea salt

Instructions

1. Preheat the oven to 375°F.
2. Wash and dry the sweet potatoes well.
3. Carefully, make slices across the sweet potatoes horizontally, about 1/8 to 1/4 inch apart, but don’t cut through the potato all the way. Go about 3/4 of the way down, so the sweet potato stays intact.
4. Wrap each sweet potato in foil.
5. Place the cut and wrapped sweet potatoes on a baking sheet and place them in the preheated oven for 30 minutes.
6. Mix together the butter, brown sugar, pecans, and salt.
7. After the 30 minutes is up and the potatoes are soft, remove them from the oven and remove foil. Brush on the butter and brown sugar mixture, making sure to get it in all of the crevices.
8. Place the sweet potatoes back into the oven for 5 minutes, remove, and serve!