Description
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked (or Air Fried)
- Cuisine: American / Swedish-inspired
