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Made with tender sweet potatoes, a buttery maple glaze, and toasted nuts, these dressed up Hasselback Sweet Potatoes are a memorable side dish simple enough for any night of the week!
Pair Hasselback Sweet Potatoes with Apple Pork Chops, Bacon-Wrapped Pork Tenderloin, or a Pan-Seared Ribeye Steak for a meal everyone will love!
Easy Impressive Hasselback Sweet Potatoes
If you love sweet potato casserole, you will LOVE this recipe for Hasselback Sweet Potatoes! It delivers the same cozy, warming flavors, in a simple (yet visually stunning) side dish.
While the presentation is looks fancy, Hasselback sweet potatoes, are as simple as making a few slits in the sweet potatoes. Glazed in a buttery, rich, maple glaze and topped with toasted nuts, Hasselback sweet potatoes are a side dish that you won't forget.
How to Make Hasselback Sweet Potatoes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Maple Glaze. The glaze that is brushed over the sweet potatoes is made with melted butter and maple syrup. It is finished with salt, pepper, cinnamon, and nutmeg to create a rich glaze that compliments the natural sweet, earthy flavor of the sweet potatoes.
- Slice Sweet Potatoes. In order to achieve the accordion-like slices, you want to thinly slice the potatoes across the top to the sweet potato, being sure to leave at least ½ inch of the potato intact at the bottom. Use dowels or wooden spoon handles on either side of your sweet potato when cutting, as this will top your knife from cutting through the potato fully.
- Brush Glaze Over Sweet Potatoes. Using a pastry brush, generously brush about half the glaze over the sweet potatoes, allowing the glaze to drip in-between the slices in the potatoes.
- Partially Bake Before Adding Nuts. You want to give the sweet potatoes time to become tender before brushing them with the remaining glaze and adding the chopped nuts. This will ensure the nuts don't burn and the sweet potatoes become super tender.
Recipe Modifications
- Keep it Dairy-Free: Use coconut oil in place of the melted butter to keep these Hasselback Sweet Potatoes dairy-free and vegan-friendly.
- Spice it Up: To balance out the sweetness of the maple glaze, you can add ¼ teaspoon of cayenne pepper or ½ teaspoon of smoked paprika if desired.
- Cinnamon Sugar Hasselback Sweet Potatoes: Brush the sliced sweet potatoes with melted butter and then sprinkle with cinnamon sugar and bake as directed.
- Savory Hasselback Sweet Potatoes: Swap out the sweet maple glaze for a savory buttery glaze. To do so, combine ¼ cup melted butter with 1 clove of crushed garlic and ½ tablespoon of finely chopped rosemary. Glaze and bake as directed.
More Favorite Sweet Potato Recipes
- Instant Pot Baked Sweet Potatoes
- Baked Sweet Potato Fries
- Sweet Potato Tacos
- Instant Pot Mashed Sweet Potatoes
- Sweet Potato Black Bean Chili
If you enjoyed this easy recipe for Hasselback Sweet Potatoes, I would love for you to leave a comment and review below.
Hasselback Sweet Potatoes
Video
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped nuts, walnuts or pecans
Instructions
- Preheat oven to 400℉ (200℃) and line a rimmed baking sheet with parchment paper. Scrub the sweet potatoes and let them dry.
- Combine 2 tablespoons of melted butter with 2 tablespoons maple syrup, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon kosher salt, and ¼ teaspoon pepper and mix together until well combined.
- Place the cleaned sweet potato in between two wooden dowels or handles on wooden spoons. Thinly slice the potatoes across the top to the sweet potato, being sure to leave at least ½ inch of the potato intact at the bottom.
- Gently fan the slices of the sweet potato out and then use a pastry brush to brush a bit of the glaze over the sweet potato getting in between each slice. Bake the sweet potatoes for 35 minutes.
- Remove the sweet potatoes from the oven and use a fork to gently fan out the slices of the sweet potato. Generously brush the remaining glaze over the sweet potatoes, being sure to really allow the glaze to drip down the slices. Sprinkle with 2 tablespoons of chopped nuts if using.
- Return to the oven and bake for an additional 20-25 minutes, or until potatoes are fork-tender. Allow the sweet potatoes to cool for 5 minutes and then serve.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2017 but updated in 2024.
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!
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.
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 🙂
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!
Thanks Kathryn--you will flip for these!!
These are calling my name. I love sweet potatoes!
If you love sweet potatoes Charlene, you will LOVE these!
I now have to take a trip to the grocery for sweet potatoes. Yummy!
Yes!!! Go to the store NOW
it's a long time since I had sweet potato (I'm the only liker in my house) but I think these are worthy of treating myself to. Thanks for sharing.
Oh Jane, I am sorry you are the only one in your house that likes sweet potatoes--but I think that you can enjoy these for lunch with a salad and treat yourself--you deserve it!
Love the name, and I never met a sweet potato recipe that I didn't like. Thanks for sharing!
You and me both Wendy! Love sweet potatoes!