Hasselback Sweet Potatoes
Made with tender sweet potatoes, buttery maple glaze, and toasted nuts, these dressed up Hasselback Sweet Potatoes deliver show-stopping results with minimal effort.
Servings: 4
Equipment
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.
Video
Notes
Leftovers: Store leftover baked Hasselback sweet potatoes in the refrigerator for up to 3 days in an airtight container.
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: Add ¼ teaspoon of cayenne pepper or ½ teaspoon of smoked paprika if desired.
Cinnamon Sugar: Brush the sliced sweet potatoes with melted butter and then sprinkle with cinnamon sugar and bake as directed.
Garlic Herb: 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.
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
