Hasselback Sweet Potatoes are a fun and healthier alternative to sweet potato casserole or baked potatoes for holiday dinners or anytime you want an impressive side dish. They are flavored with maple and pecans and easy to make.
I’ve enjoyed making hasselback potatoes with regular potatoes and I thought doing the same thing to sweet potatoes would be just as good. I like sweet potato holiday side dishes but sometimes they’re a little unhealthy and heavy so I wanted to make a dish that has the same flavors but a little lighter.
Hasselback potatoes are whole potatoes that have been sliced so they look like an accordion. You don’t slice all the way through and stop just short of slicing them into pieces. That way, they are still in one whole piece.
Preparing them this way not only makes them look fancy, but it makes it easy to flavor them with different ingredients. Sometimes the slices are stuffed with cheese, herbs, or butter either before or after they are baked.
These hasselback sweet potatoes are flavored with maple and pecan, like a casserole, but skip the other heavy ingredients. They’re perfect for holidays or anytime you want a fancy-looking side dish that’s easy to make.
Ingredients
- Sweet Potatoes
- Olive oil
- Chopped pecans
- Butter
- Maple syrup
How to Make Them
Preheat oven to 425°F. Line a large baking sheet with foil.
To slice the potatoes, you will need a sharp knife. Start at one end and slice the potato without slicing all the way through. Make 1/8” slices across the potato so it looks like an accordion.
Place them on a baking sheet and lightly brush them with olive oil. Bake the potatoes for approximately 40 minutes or until they are fork-tender.
While sweet potatoes are cooking, make the sauce. Combine the butter and maple syrup in a saucepan and bring it to a low simmer. Stir until butter is melted and add the chopped pecans and stir to evenly coat them.
Spoon the maple pecans over the cooked sweet potatoes. Lower the oven temperature to 350°F and bake the potatoes for 10 minutes longer.
For serving, you can drizzle the tops of the sweet potatoes with additional maple syrup.
If you’re not a fan of sweet potatoes you should try my mini hasselback potatoes made with fingerling potatoes. They’re really cute and delicious, too.
More Sweet Potato Recipes
Hasselback Maple Pecan Sweet Potatoes
Ingredients
- 6 sweet potatoes you want to choose ones of approximately the same length and ones that are long and straight
- 1 tbsp olive oil
- 1/4 cup chopped pecans
- 2 tbsp butter
- 1/4 cup maple syrup
Instructions
- Preheat oven to 425°F. Line a large baking sheet with foil.
- Wash and dry your sweet potatoes. Using a sharp knife and starting from one end of the sweet potato, make slices about 1/8 inch wide, but make sure you do not cut all the way through. Cut about 3/4 of the way down for each slice. Repeat with all sweet potatoes.
- Place sweet potatoes onto baking sheet. Lightly brush sweet potatoes with olive oil. Bake for approximately 40 minutes or until sweet potatoes are tender.
- While sweet potatoes are cooking, add maple syrup and butter to a small saucepan. Bring to low simmer and stir until butter is fully dissolved. Add in chopped pecans and stir to coat. Remove from heat.
- Spoon sauce and pecans over cooked sweet potatoes. Lower oven to 350°F. Place potatoes back into the oven to cook for approximately 10 minutes. If desired, drizzle tops of sweet potatoes with additional maple syrup before serving. Serve warm.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I like this version for the holidays. I am thinking of making this for Thanksgiving at my parents. I’m set to do two desserts but was also asked to bring a side dish.
I really enjoyed how these turned out! I plan on making them this year too.