Description
This delicious Hasselback Sweet Potatoes recipe features thinly sliced sweet potatoes brushed with a buttery, cinnamon-spiced glaze and topped with toasted pecans for added crunch and flavor. Perfect as a comforting side dish, these potatoes are baked to tender perfection with a crispy, caramelized exterior.
Ingredients
Scale
Sweet Potatoes
- 6 medium sweet potatoes (about 2 ½ lbs. total)
Glaze
- 6 tablespoons butter, melted
- 2 tablespoons olive oil or avocado oil
- ¼ teaspoon salt
- ½ cup packed brown sugar (or coconut sugar), plus more for topping
- ¼ to ½ teaspoon cinnamon, to taste
Topping
- ½ cup pecans, coarsely chopped
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the sweet potatoes.
- Prep the Potatoes: Wash, scrub, and dry each sweet potato thoroughly. Place two chopsticks parallel on a cutting board and position a sweet potato between them. Using a sharp knife, make thin slices approximately ⅛ to ¼ inch apart along the length of the potato. The chopsticks prevent you from cutting all the way through, keeping the base intact. Repeat this method for all six sweet potatoes. Arrange them on a parchment-lined baking sheet.
- Brush with Sauce: In a medium bowl, whisk together the melted butter, oil, salt, brown sugar, and cinnamon until well combined. Using a pastry brush, apply half of this mixture evenly over the potatoes, making sure to spread the slices apart gently with your fingers or a fork so the glaze penetrates every layer.
- Bake Covered: Cover the baking sheet loosely with aluminum foil and bake in the preheated oven for 25 minutes. This allows the potatoes to start cooking evenly and soak in the glaze.
- Continue Baking Uncovered: Remove the foil, brush the potatoes with the remaining glaze, and bake uncovered for an additional 20 to 25 minutes. Check for doneness; the potatoes should be tender and caramelized.
- Add Pecans and Toast: Sprinkle the chopped pecans over the topping and reduce the oven temperature to 375°F (190°C). Return the potatoes to the oven for another 5 to 10 minutes, until the pecans are lightly toasted and fragrant.
- Serve: Optionally sprinkle extra brown sugar and cinnamon on top for added sweetness and spice. Serve the hasselback sweet potatoes immediately and enjoy!
Notes
- Using chopsticks or similar objects as slicing guides helps ensure even cuts and prevents slicing all the way through.
- To make this recipe vegan, substitute butter with a plant-based alternative.
- For a nuttier flavor, consider using toasted walnuts instead of pecans.
- Adjust the cinnamon and sugar amount based on your preferred sweetness and spice level.
- Ensure sweet potatoes are similar size for even cooking.
