I enjoy making Hasselback Sweet Potatoes because they’re as beautiful as they are delicious. The thin slices fan out during baking, soaking up rich garlic butter and forming crispy tops while staying creamy inside. They’re naturally sweet, easy to prepare, and can be dressed up or down depending on the occasion. Plus, they work with so many meals—from roasted meats to vegetarian spreads.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 large sweet potatoes (about 12 ounces each), about 4 pounds total
¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
1 tablespoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper
Fresh rosemary or thyme, for garnish (optional)
Directions
I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
On a cutting board, I place each sweet potato between two chopsticks or wooden spoons to prevent cutting all the way through. Then, I slice the potatoes crosswise into thin slits about ⅛ inch apart.
In a small bowl, I mix the melted butter, garlic powder, kosher salt, and black pepper until well combined.
I arrange the sliced sweet potatoes on the prepared baking sheet and generously brush them with the garlic butter mixture, making sure to get some butter into the slits. I set aside a bit of the butter for later.
I bake the sweet potatoes for 30 minutes.
After the first bake, I gently pull the layers apart with a knife and brush on more garlic butter, saving a bit for serving.
I return the sweet potatoes to the oven for another 15–20 minutes, until they’re crispy on the outside and soft in the center.
Once baked, I brush them with the remaining garlic butter and garnish with fresh rosemary or thyme if I’m feeling fancy. A final sprinkle of salt or pepper finishes them off.
Servings and timing
This recipe serves 5 (1 sweet potato per person). Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Variations
I’ve used olive oil instead of butter for a dairy-free option, and it still turns out delicious.
For a sweet-savory twist, I sometimes sprinkle a bit of brown sugar and cinnamon on top before baking.
A sprinkle of Parmesan in the final 10 minutes of baking adds a cheesy crust that’s absolutely crave-worthy.
If I’m cooking for a crowd, I’ll slice smaller potatoes for individual portions that bake faster.
Storage/Reheating
If I have leftovers, I store the sweet potatoes in an airtight container in the fridge for up to 3 days. To reheat, I place them back in the oven at 350°F for about 10–15 minutes until warm and crispy again. The microwave works too, but I find it softens the edges, so I prefer the oven when I can.
FAQs
What makes these potatoes “Hasselback”?
The name comes from a Swedish technique where potatoes are sliced thinly without cutting all the way through, allowing the edges to crisp up while the insides stay tender. I love how this method looks and tastes with sweet potatoes.
Can I make these ahead of time?
Yes, I sometimes slice and season the potatoes a few hours ahead. When it’s time to bake, I just brush with butter and pop them in the oven. They’re best served fresh, though, so I wait to bake them until close to serving time.
What if I don’t have chopsticks to guide the cuts?
No problem—I’ve used wooden spoons or even silicone spatulas placed alongside the potato to stop the knife. The idea is just to avoid slicing all the way through.
Can I make this in an air fryer?
Absolutely. I follow the same prep steps, then cook them in the air fryer at 350°F for 20–30 minutes. I brush with butter halfway through and again at the end for extra crispiness.
Do I need to peel the sweet potatoes?
I usually leave the skin on because it crisps up nicely and adds texture. But if I want a smoother finish, I peel them first—it’s totally up to my preference.
Conclusion
Hasselback Sweet Potatoes are one of those dishes that look impressive but are incredibly easy to make. I love their buttery, garlicky flavor and the contrast between crispy tops and soft centers. Whether I’m serving them for a family dinner or a holiday table, they never fail to impress—and they always disappear fast.
These beautifully sliced Hasselback Sweet Potatoes are crispy on the edges, buttery inside, and make the perfect savory side for any dinner or holiday table.
Ingredients
5 large sweet potatoes (about 12 oz each), ~4 lbs total
¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
1 tablespoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper
Fresh rosemary or thyme, for garnish (optional)
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
Place each sweet potato between two chopsticks or wooden spoons. Slice crosswise into ⅛-inch slits without cutting all the way through.
In a small bowl, combine melted butter, garlic powder, salt, and pepper.
Arrange sweet potatoes on the baking sheet. Brush generously with garlic butter, making sure to get butter between the slices. Reserve some butter for later.
Bake for 30 minutes.
Carefully pull slices apart with a knife and brush with more garlic butter.
Return to oven for 15–20 more minutes until crispy on the edges and tender in the center.
Brush with remaining garlic butter, garnish with herbs if desired, and finish with extra salt and pepper to taste.
Notes
Use olive oil instead of butter for a dairy-free version.
For a sweet-savory twist, sprinkle brown sugar and cinnamon before baking.
Add grated Parmesan in the last 10 minutes for a cheesy finish.
Store leftovers in the fridge for up to 3 days; reheat in oven at 350°F for 10–15 minutes.
Can be air fried at 350°F for 20–30 minutes; brush with butter halfway through.
