Best Hasselback Sweet Potatoes Recipe
These roasted Hasselback sweet potatoes with maple syrup will be a delightful addition to your holiday table or any meal. The combination of savory herbs, garlic, butter, and maple syrup complements the natural sweetness of the sweet potatoes perfectly, making them a crowd-pleasing side dish. Enjoy!
Servings: 4 -6 servings
Equipment
Ingredients
- 4 medium sweet potatoes
- 4 tablespoons unsalted butter melted
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 tablespoons fresh parsley finely chopped
- 2-3 tablespoons maple syrup adjust to your sweetness preference
- Salt and pepper to taste
Optional Toppings:
- Chopped pecans
- Pomegranate seeds
- Feta cheese
- Fresh chopped parsley
- Brown Sugar
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the Sweet Potatoes: Wash and scrub the sweet potatoes to remove any dirt. Pat them dry with a paper towel and set them on a cutting board.
- Slice the Sweet Potatoes (Hasselback Style):Place a sweet potato horizontally between two wooden chopsticks or skewers. This will help prevent you from slicing the potato all the way through. Carefully make thin, evenly spaced slices across side of the sweet potato, about 1/8 inch apart. Repeat with the remaining sweet potatoes.
- Season the Sweet Potatoes: In a small bowl, mix together the melted butter, olive oil, minced garlic, chopped rosemary, thyme, parsley, maple syrup, salt, and pepper.
- Coat the Sweet Potatoes: Place the sliced sweet potatoes on a baking sheet lined with parchment paper or in a baking dish. Brush the butter and herb mixture generously over the sweet potatoes, making sure to get in between the slices.
- Roast the Sweet Potatoes: Cover the baking dish with aluminum foil and roast in the preheated oven for about 30 minutes.
- Baste and Continue Roasting: Remove the foil and baste the sweet potatoes with the pan juices. Continue roasting for another 20-30 minutes or until the sweet potatoes are tender and the tops of the potatoes are golden brown, basting every 10 minutes. The total cooking time may vary depending on the size of your sweet potatoes.
- Serve: Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Garnish with additional fresh herbs if desired, and serve hot. Add a handful of fresh pomegranate seeds for a pop of color, or any other optional toppings you desire!
Notes
- Choose the Right Sweet Potatoes: Select sweet potatoes that are uniform in size and free from bruises or blemishes. Medium-sized sweet potatoes work well for this recipe.
- Use Sharp Knives: A very sharp knife is essential for creating thin, even slices in the sweet potatoes. This helps them cook evenly and look visually appealing.
- Prepare Wooden Skewers or Chopsticks: Placing wooden skewers or chopsticks on either side of the sweet potatoes while slicing will help prevent you from cutting all the way through, ensuring they hold their shape.
- Consistent Slicing: Aim for consistently thin slices, about 1/8 inch apart, but be careful not to cut through the sweet potatoes all the way. Try to cut the slices in similar size if you can.
- Preheat the Oven: Ensure your oven is fully preheated to the specified temperature (400°F or 200°C) before placing the sweet potatoes inside. This helps with even cooking.
- Season Generously: Don’t skimp on seasoning. Brush the sweet potatoes generously with the butter and herb mixture, making sure to get it between the slices to infuse flavor throughout.
- Cover While Roasting Initially: Covering the sweet potatoes with aluminum foil during the first part of the roasting time helps them steam and become tender before crisping up.
- Garnish Fresh Herbs: Garnish with fresh herbs like rosemary, parsley, or chives just before serving for a burst of color and fresh flavor.
- Serve Hot: Roasted Hasselback Sweet Potatoes are best when served hot and fresh out of the oven to enjoy their crispy edges and creamy interior.
Nutrition
Calories: 358kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 128mg | Potassium: 819mg | Fiber: 7g | Sugar: 15g | Vitamin A: 32679IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 2mg
