Hasselback Sweet Potatoes (Two Ways!)
These Hasselback sweet potatoes are a must for any Fall or Holiday table! Served sweet with toasted walnuts, maple syrup, and mini marshmallows or savory with fresh thyme and/or sage. It’s an impressive side dish!
How fun are these Hasselback sweet potatoes? I know Hasselback potatoes have been all the rage on social media these days, but thought a sweet potato version would be perfect for the holidays.
Sweet potato casserole fans, this one is for you! Every year, my grandmother-in-law makes her sweet potato casserole, but it is not the normal kind. It’s whipped sweet potatoes topped in a walnut crust and then baked. The walnuts get nice and crunchy, and of course, the potatoes are velvety and smooth. It’s fantastic and one of my favorites.
These Hasselback potatoes are a combination of those flavors– with either a sweet version with added marshmallows or a savory version with added thyme and sage.
Read below for more details on how to make these Hasselback sweet potatoes, or scroll all the way down to the recipe card for the full directions.
Everything You Need to Make this Recipe:
What are Hasselback Potatoes?
Hasselback potatoes are a type of potato that is sliced thinly but not all the way through. The name comes from a Swedish restaurant called Hasselbacken.
To make them, you’ll take the potatoes and peel and slice them in half. You could keep the sweet potatoes whole, but I find it’s easier to halve them to make for a more staple slice and also to cook more evenly.
To help slice the potatoes thinly and evenly, I place chopsticks next to the potato on either side as a guide so the knife doesn’t cut all the way through. Slice the potatoes very thinly, leaving about 1/8 inch of potato at the bottom so the slices stay connected.
Brush with olive oil and bake. As the potatoes cook, the thin slices fan out even more and get slightly crispy on the edges while the inside stays creamy and tender. This develops lots of nooks and crannies for seasoning or sauce to cling to.
For the savory version, I add finely chopped thyme and sage. For the sweet version, I use mini marshmallows.
Hasselback Sweet Potato Ingredient Notes
This one is easy! All you need is sweet potatoes and olive oil, and then pick your lane– either sweet or savory.
For the sweet version, you’ll need maple syrup, mini marshmallows, and either chopped pecans or walnuts, and for the savory version, you’ll want freshly chopped herbs and pecans.
How to Make Hasselback Potatoes
Peel and cut the sweet potatoes
Peel sweet potatoes. Cut in half lengthwise. Place sweet potato cut side down on a cutting board. With a chopstick on each side of the potato as your guide, make thin slices, being careful not to cut all the way through.
Brush with olive oil
Transfer sliced potatoes to a parchment-lined baking sheet. Brush with oil and season with salt. For the sweet version, brush with maple syrup. For the savory version, add in finely chopped herbs.
Bake
Bake. For the savory version, brush with more olive oil and garnish with finely chopped toasted nuts before serving. For the sweet version, add in the marshmallows and cook another 5 minutes until soft. Remove and garnish with finely chopped toasted nuts before serving.
Substitution Notes
To make these vegan, then I recommend using a vegan marshmallow brand, like Dandie’s.
I know some people like their sweet potatoes with cinnamon and nutmeg. If you want to add that, you can after the maple syrup.
I like the flavor of olive oil for this recipe, but you can also use melted butter for a richer flavor if desired.
For the herbs, I like using fresh sage and thyme leaves, but you can also substitute in chopped fresh parsley or rosemary.
Tips for Success
It’s hard to mess this one up! The biggest thing is making sure you don’t slice the potatoes all the way through. To prevent this, you’ll need a guard. I use chopsticks on either side to make it easier. You can also use a wooden skewer or a wooden spoon on either side.
The crispy outside and tender inside texture are what make these Hasselback sweet potatoes so good. After they are baked, gently fan the slices out before serving. If you want a crispier contrast, then pop the potatoes back in the oven for another few minutes.
Mini marshmallows can be a little stiff, especially if you are working with a vegan brand. I have more success when I press the marshmallows between my fingers first and then press them into the slices so they stick.
If the potatoes become dry at all, brush them with more olive oil, trying to get into the nooks and crannies as much as possible.
To make ahead of time, peel and slice the potatoes, then brush with the olive oil right before baking.
What to Serve with Hasselback Sweet Potatoes
These make for such a festive side dish for Thanksgiving or Christmas.
I also like them alongside a big green salad for a fun weeknight dinner or with my wild rice and cranberry salad.
More Sweet Potato Recipes
- Sweet Potato Stew
- Sweet Potato Buddha Bowl
- Twice Baked Sweet Potatoes
- Sweet Potato and Black Bean Enchiladas
- Sweet Potato Scones with Maple Glaze
If you make this recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day!
Hasselback Sweet Potatoes (Two Ways!)
Equipment
Ingredients
- 4 medium sweet potatoes
- 1/4 cup olive oil
- salt/pepper
- 1/4 cup finely chopped toasted walnuts or pecans
For savory:Â
- 2 tablespoons fresh chopped herbs, like thyme or sage
For sweet:
- 1/4 cup maple syrup
- 1 cup mini marshmallows*
Instructions
- Preheat the oven to 425 degrees F.
- Peel the sweet potatoes, then slice in half lengthwise. Place the sweet potatoes cut side down on a cutting board. With a chopstick on each side of the potato as your guide, make thin slices down the potato, being careful not to cut all the way through (see photos above as a guide)
- Transfer the sweet potatoes to a parchment or silpat-lined baking sheet. Brush with most of the olive oil.
For the savory version
- Add finely chopped herbs to the potatoes along with salt— about 1/2 teaspoon of fine salt and freshly ground pepper. rubbing them into the slits. Roast for 30 minutes, until tender. Remove and brush with more olive oil. Transfer to a serving dish and sprinkle with finely chopped nuts. Let cool slightly and serve.
For the sweet version
- Brush with most of the maple syrup after the olive oil and sprinkle with a slight pinch of salt, I did about 1/8 teaspoon fine sea salt. The salt helps to contrast the sweetness, but you don't want them salty. Bake for 25 minutes, then remove and brush with more maple syrup and top with marshmallows. You may need to press down on the marshmallows to help them stick on top of the sweet potatoes. Return to the oven and bake another 5 minutes until the marshmallows have softened. Remove from the oven and place in a serving bowl, and sprinkle with the chopped nuts. Serve.