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    Home » Real Food » Side Dishes » Hasselback Sweet Potatoes

    Hasselback Sweet Potatoes

    By Kristen Chidsey | 31 Comments | Published November 14, 2017 | Updated June 19, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Hasselback Sweet Potatoes are sweet potatoes that have been thinly sliced and then baked with a sweet maple glaze until tender and perfectly sweet.

    Hasselback Sweet Potatoes are sweet potatoes that have been thinly sliced and then baked with a sweet maple glaze until tender and perfectly sweet. These sweet potatoes make a decadent, yet healthy, impressive side dish.

    Hasselback Sweet Potatoes make a perfect holiday side dish when served alongside Instant Pot Turkey Breast, but are also the perfect side dish to pair with homemade steak.

    Metal Tray with Sweet Potato Baked with Maple Syrup and Toasted Walnuts

    Today, I am sharing with you one of the EASIEST, not to mention the tastiest, sweet potato side dish that is a spin-off on Hasselback Potatoes.

    Instead of russet potatoes that are slathered in butter and cheese, this sweet potato version is made with a sweet glaze that perfectly compliments the earthy flavor of the sweet potato.

    In fact, Hasselback Sweet Potatoes mimics the flavors of my Sweet Potato Casserole--but require much less prep-work!

    And this recipe is gluten-free and adaptable to be paleo-friendly, vegan-friendly, and dairy-free.

    Notes on Ingredients

    • Sweet Potatoes: Select sweet potatoes that are even in size and fairly about 3 inches in diameter, so that the potatoes cook evenly and have enough width to be sliced and glazed.
    • Coconut Oil/Butter: Both coconut oil and butter work well with the flavors in Hasselback Sweet Potatoes. Use coconut oil if you are dairy-free, vegan, or paleo, or use butter if you do not have dietary restrictions.
    • Cinnamon & Nutmeg: Cinnamon and nutmeg are a MUST when preparing sweetened sweet potatoes. They add so much depth of flavor to the sweet potatoes.
    • Maple Syrup: The maple syrup helps to add moisture and sweetness to the sweet potatoes. It also gets gooey and a bit sticky when baked, giving the potatoes are delightful texture.
    • Nuts: Use chopped pecans or walnuts as they pair best with the flavor of sweet potatoes. Or omit the nuts for a nut-free recipe.

    How to Make Hasselback Sweet Potatoes

    • Par bake the sweet potatoes until just begging to get soft. This way the potato will dry out, plus it is easier to slice. You can "par-bake" these sweet potatoes in the instant pot by cooking large sweet potatoes for 10 minutes on High Pressure in the Instant Pot, instead of baking them in the oven. This will save you a bit of prep time.
    • Slice about 10 slits into sweet potatoes ¾ of the way through. Use dowels or wooden spoon handles on either side of your sweet potato when cutting. This will ensure you don't cut through the sweet potato fully when cutting the slits.
    • In a small bowl mix together melted butter or coconut oil with the cinnamon, nutmeg, maple syrup, and dash of salt.
    • Use a pastry brush to brush the glaze over the sweet potato getting in between each slice. That will allow every bite of your sweet potato to sing with flavor.
    Steps to making Hasselback Sweet Potatoes
    • Sprinkle with the chopped nuts if using.
    • Bake until the sweet potatoes are tender and the nuts are golden.
    Tray of Paleo Baked Sweet Potatoes with Cinnamon Maple Glaze and Toasted Nuts

    Preparing In Advance

    Hasselback Sweet Potatoes are a great dish to serve during the holidays. You can get a jump start on this recipe by par-baking your sweet potatoes up to 3 days in advance. Refrigerate the sweet potatoes for up to 3 days and then when ready to serve, slice and glaze the sweet potatoes and bake at 400 degrees F for 25-30 minutes or until warmed through and fully tender.

    More Sweet Potato Recipes

    • Mashed Sweet Potatoes
    • Instant Pot Baked Sweet Potatoes
    • Sweet Potato Nachos
    • Vegan Sweet Potato Casserole 
    • Sweet Potato Biscuits
    • Baked Sweet Potato Fries

    If you enjoyed this easy recipe for Hasselback Sweet Potatoes, I would love for you to leave a comment and review below.

    Simple Paleo Baked Sweet Potatoes

    Hasselback Sweet Potatoes

    Baked sweet potatoes fanned out and drizzled with a gluten free streusel. 
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 233kcal
    Author: Kristen Chidsey

    Ingredients

    • 4 medium sweet potatoes scrubbed
    • 2 tablespoons coconut oil or butter
    • 2 tablespoons maple syrup
    • 2 tablespoons chopped walnuts
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • 1 teaspoon salt
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat oven to 400 degrees.
    • Par bake the potatoes for 20 minutes.
    • Remove the potatoes from the oven and slice about 10 slits into each sweet potato, cutting only ¾ of the way through. Use dowels or wooden spoon handles on either side of your sweet potato to prevent slicing through fully.
    • Melt butter or coconut oil in a small heat safe bowl in the microwave. Add the cinnamon, nutmeg, and salt and mix together.
    • Gently fan the slices of the sweet potato out and then use a pastry brush to brush the glaze over the sweet potato getting in between each slice. Sprinkle with chopped nuts if using.
    • Return to the oven and bake for an additional 20-25 minutes, or until potatoes are fork tender. Serve immediately.

    Notes

    Preparing in Advance: You can get a jump start on this recipe by par-baking your sweet potatoes up to 3 days in advance. Refrigerate the sweet potatoes for up to 3 days and then when ready to serve, slice and glaze the sweet potatoes and bake at 400 degrees F for 25-30 minutes or until warmed through and fully tender. 
    Leftovers: Store leftover baked sweet potatoes in the refrigerator for up to 3 days in an airtight container. 

    Nutrition

    Calories: 233kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Sodium: 653mg | Potassium: 482mg | Fiber: 4g | Sugar: 11g | Vitamin A: 18445IU | Vitamin C: 3.1mg | Calcium: 55mg | Iron: 0.9mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Pam

      April 18, 2021 at 11:51 am

      Kristen, I don't eat the skin of sweet potatoes. If I peeled them first, do you think this recipe would work? They sound fabulous!

      Reply
      • Kristen Chidsey

        April 18, 2021 at 2:33 pm

        Hi Pam! Yes, I would think they would still work out well. I would just suggest placing foil or parchment paper on your baking tray to prevent the potatoes from sticking to the pan as they cook.

        Reply
    2. Kathy Hughes

      March 06, 2019 at 3:47 pm

      I also love sweet potatoes. If you haven’t tried it, lime juice gives an amazing taste on sweet potatoes. Likewise, a Mexican spice blend called Tajin is great sprinkled on them (lime, sweet chili powder ?)

      Reply
      • Kristen Chidsey

        March 07, 2019 at 6:45 am

        Oh that is a great idea. I love sweet potato with savory spices.

        Reply
    3. Dini @ The Flavor Bender

      November 06, 2015 at 2:03 pm

      I love sweet potatoes too and to make it this way is genius! 🙂 I can't wait to try it Kristen! Thank you for sharing this with us at #SaucySaturdays!

      Reply
    4. Trish

      November 06, 2015 at 12:24 pm

      I have SO MANY sweet potatoes right now. They CSA bin brings more every week. I love this idea for serving them. It's simple and quick. I was running out of ways to use them up.

      Reply
      • Kristen Chidsey

        November 06, 2015 at 12:49 pm

        Trish, I am glad I could help you find a way to use up your sweet potatoes. And if you have extra, feel free to send them my way 🙂

        Reply
    5. Kathryn Doherty

      November 05, 2015 at 9:10 pm

      I'm also obsessed with sweet potatoes! Potatoes of any kind, really, but I do really love sweet potatoes. So much flavor! And then you bake them like this, with all that streusel topping goodness? YUM! (Yumming now, too.) Sounds delicious!

      Reply
      • Kristen Chidsey

        November 06, 2015 at 8:29 am

        Thanks Kathryn--you will flip for these!!

        Reply
    6. Charlene Asay

      November 05, 2015 at 9:28 am

      These are calling my name. I love sweet potatoes!

      Reply
      • Kristen Chidsey

        November 05, 2015 at 9:44 am

        If you love sweet potatoes Charlene, you will LOVE these!

        Reply
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