Hasselback sweet potatoes might sound and look a little fancy, but they’re really so easy to make. The result is a stunning side dish, perfect for entertaining or any meal you like.
It has always made me fairly happy that sweet potatoes are one of the vegetables my kids will eat. Some things that they don’t like as much, I can kind of understand as they’re not as easy for kids to like. Sweet potatoes, meanwhile, are both slightly sweet, which no doubt appeals, and have the bonus of being really good for you.
At this time of year, I often dice them up and roast them, or bake them whole. We also love them as sweet potato biscuits. However I’ve had hasselback potatoes on my mind to try for ages anyway, so figured why not try them with sweet potatoes. All I can say is why didn’t I try them sooner?!
What are hasselback sweet potatoes?
The original “Hasselback potatoes” were first made in Stockholm, Sweden.They got their name from the restaurant that created them, Hasselbacken. The original ones were regular rather than sweet potatoes, but as they have come back into style more recently, various twists on the theme have developed.
What makes these different is they are prepared by cutting lots of parallel slits, almost but not quite the way through the potato. When paired with the oil (or whatever else you use), they become lightly crisp on the outside and smooth and tender inside. It’s like the best of both worlds from roasted and baked.
What’s the trick to how to cut hasselback potatoes?
While I was interested in making them anyway, what really sold me was when I saw the chopstick trick. “What, now?” I hear you ask.
As you can imagine, if you’re just guessing it’s easy to accidentally cut too far sometimes, or have to cut slowly to get it right. To get even, regular cuts you put chopsticks either side of the potato as you cut. This gives you a natural stop before you cut all the way through. So easy and effective!
How to make hasselback sweet potatoes
I’ve drawn on some favorite roast veg dishes like my maple roasted buttercup squash for these, but they are still so easy to prepare.
- Mix together the oil, maple syrup, cinnamon, garlic and chili (if using)
- Wash the sweet potatoes and trim one side to make slightly flat if larger or very rounded.
- Put wooden chopsticks either side of the sweet potato and make cuts all along at regular intervals.
- Put in a roasting dish or skillet and drizzle over the oil mixture. Brush it in to the cuts.
- Roast around an hour, or longer if they are very thick, until the inside is tender.
These were an instant hit in our house. We all loved the warm spicing, and the caramelized bit on the bottom was so good. The cuts also made them really easy to divide up for the kids.
For just a little bit of preparation, these hasselback sweet potatoes are a fancy-looking side dish that’s sure to be popular. Easy, tasty and perfect for any meal.
Wondering what to serve with these? What about…
- Goat cheese stuffed chicken with spinach and cranberries
- Slow cooker short ribs
- Apple stuffing crusted pork chops
- Garlic herb roasted chicken
- Plus get more ideas to round out your meal in the side dishes archives.
Hasselback sweet potatoes
- 15 oz sweet potatoes 425g
- 1 tbsp olive oil or a little more, as needed during cooking
- 1 tsp maple syrup
- 1/4 tsp cinnamon
- 1 pinch salt
- 1/2 clove garlic (or 1 small) finely chopped
- 1 pinch chili powder (optional)
- Mix together the oil, maple syrup, cinnamon, garlic and chili (if using). Preheat oven to 400F/200C.
- Wash the sweet potatoes well, dry them then trim one side to make slightly flat, if needed (I didn't need to with the longer thinner sweet potatoes that I had).
- Put a sweet potato on a chopping board with wooden chopsticks either side of it. Make cuts all along at regular intervals, around 1/4in/1/2cm apart. Repeat with the other sweet potatoes.
- Put the sweet potatoes in a roasting dish or skillet and drizzle over the oil mixture. Use a brush to get the oil mixture into the cuts and spread all over.
- Roast for around an hour, or longer if they are thicker, until the inside is tender. You may want to baste now and then with any oil mixture at the bottom of the pan and/or a little extra oil and maple if they appear a bit dry.
Try these other Holiday Side Dish ideas being shared today:
- Autumn Orzo Salad from Sweet Beginnings
- Cheesy Scalloped Potatoes from Everyday Eileen
- Company Rice from Jolene’s Recipe Journal
- Dilly Carrots from Cindy’s Recipes and Writings
- French Onion Pull-Apart Rolls from The Weekend Gourmet
- Grilled Mushroom Skewers from Culinary Adventures with Camilla
- Make Ahead Turkey Gravy from Karen’s Kitchen Stories
- Maple Chipotle Hasselback Butternut Squash from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Mashed Potatoes for a Crowd from Cookaholic Wife
- Roasted Beet and Citrus Salad from A Day in the Life on the Farm
- Savory Onion and Bacon Bread Pudding from Our Good Life
- Slow Cooker Glazed Green Beans with Bacon from Tip Garden
- Sweet Corn Cake from Palatable Pastime
- Sweet Skillet Cornbread from Daily Dish Recipes
- Vegan Creamed Greens from The Baking Fairy
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