Hasselback Maple Pecan Sweet Potatoes are a fun and healthier alternative to sweet potato casserole or baked potatoes for Thanksgiving. It’s something you can easily make a big batch of for a large party. It’s also a dish you can make all year long.
I’ve made roasted hasselback potatoes for Thanksgiving in the past, which is what inspired me to try a sweet potato version.
For me, Thanksgiving isn’t complete without a bite of sweet potato. My mom will usually roast some sweet potatoes in the oven while the turkey is cooking. This is a slightly more dressed up version.
The sweet potatoes have thin slices in them. They are cooked in the oven until tender. Then they are topped with a butter maple glaze and chopped pecans and baked for a few more minutes before they are ready to be served.
Hasselback Maple Pecan Sweet Potatoes
- 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
- 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.
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.