Hasselback Sweet Potatoes

4.50 from 4 votes

Hasselback sweet potatoes with sweet brown sugar and pecans is a perfect side dish that looks as amazing as it tastes - add marshmallows for a fall treat and a stunning plate display.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dishes

Cuisine: American

Servings: potatoes

Calories: 292kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

4 sweet potatoes washed and dried, skins left on
2 tablespoons melted butter
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans
2 tablespoons maple syrup

Instructions

Preheat oven to 400.
Use 2 wooden spoons placed on each side of the unpeeled sweet potato. The spoons assist in stopping the knife from going too far. ut 1/4" slices carefully down into the sweet potato, taking care not to cut through the potato (and cut it in half). Place on baking sheet.
Add melted butter, brown sugar, and ground cinnamon together and use a basting brush to brush onto the tops and sides of the potatoes.
Mix together chopped pecans and maple syrup in a bowl and set aside.
Bake sweet potatoes for 50-60 minutes or until potatoes are soft in the center.
5 minutes before removing from the oven, carefully add diced pecans and maple syrup mixture. I found using my fingers worked best in between each layer and then topping each potato with any extra.
Return sweet potatoes to the oven warm-up for 5 minutes.
Serve immediately while hot.

Notes

Tips for Cutting Sweet Potatoes

The original accordion cut can seem intimidating. Make sure you use a sharp knife, making raw potatoes cut a lot easier.

As noted, place spoons on either side of the potato. This prevents a cut from going THROUGH the potato and cutting it in half accidentally. Cut as close as you can near the bottom without going through.

Alternative ingredients

Before serving: Cooked chopped bacon
Last 5 minutes: mini marshmallows

Nutrition