These Hasselback Sweet Potatoes with Brown Sugar & Pecans make a great gluten-free and vegetarian side dish for Thanksgiving, Christmas or any other holiday meal!

Is there a more exceptional vegetable?!

As if sweet potatoes could not get any better, why don’t we thinly slice, slather in butter, and then top with brown sugar and pecans?  Yup… that sounds like a pretty darn good Thanksgiving side dish to me.

See how easy it is to make these Hasselback Sweet Potatoes in the video below!

Or you can watch it here on YouTube along with other videos from Gluten Free with L.B.

Every year I look forward to one food at Thanksgiving… Sweet Potato Casserole.  The epic combo of brown sugar and pecans is quite deadly when it sits atop a butter-infused bed of mashed sweet potatoes.

However, for the past few months, we have been trying to limit our sugar intake.  It has not been easy, but boy does my body feel a lot better.  In this quest to reduce our sucrose-load, these Hasselback Sweet Potatoes were born.  Thin slices of sweet potatoes are slowly roasted to perfection with an ample, but not outrageous, amount of butter.  They are then topped with a sprinkle of brown sugar and pecans for the ultimate sweet-tooth-satisfying side dish.

A quick tip when making these Hasselback Sweet Potatoes:

• Pay careful attention when cutting your sweet potato into thin slices.  You may even want to get an extra potato to practice on!  A super sharp knife makes the cutting easier, but it can also result in a potato that gets chopped in half.  So remember… be patient and gently slice!

Want to make these Hasselback Sweet Potatoes even healthier?

• Are you vegan?  Feel free to substitute vegan butter instead of regular butter!
• Want to keep your sugar unrefined?  These sweet potatoes would be just as magical with coconut sugar as they are with brown sugar.
• Not feeling like eating so many carbs?  Cut one of these bad boys in half and save the other half for your next carb craving.

What is your favorite side dish to eat at Thanksgiving?

I would love to hear in the comments section below.

Happy Hasselbackin’!!

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Hasselback Sweet Potatoes with Brown Sugar & Pecans

These Hasselback Sweet Potatoes with Brown Sugar & Pecans make a great gluten-free and vegetarian side dish for Thanksgiving, Christmas or any other holiday meal!

Course Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 4 people

Calories 228 kcal

Author London

Ingredients

• 4 medium sweet potatoes
• olive oil
• salt
• 4 tbsp butter* melted
• 1/4 cup brown sugar or coconut sugar packed
• 1/4 cup pecans coarsely chopped
• 1/4 teaspoon cinnamon

Instructions

1. Preheat oven to 400 degrees.
   

2. Wash potatoes and dry thoroughly.
   

3. With a very sharp knife, cut the bottom ¼ - inch off of a sweet potato. This will help prevent the potato from rolling around while cutting.

4. Next, at about ½ - inch from the end , make a slice ¾ of the way through the potato. Make another slice ¼ - ½ inch away from the previous slice. Repeat this until the entire potato is sliced thinly. Do this with the other 3 potatoes.

5. Drizzle a little olive oil and sprinkle a bit of salt over each potato. Place potatoes on a baking sheet and bake for 15 minutes.

6. Using a pastry brush, spread 1 tablespoon of melted butter over the potatoes, reserving the remaining 3 tablespoons. Return potatoes to the oven for 10 minutes. Repeat this step three additional times, or until potatoes are cooked through.

7. In a small bowl combine brown sugar, pecans and cinnamon. Toss to combine.

8. Once potatoes are fork tender, sprinkle each with equal amounts of the brown sugar pecan topping. Return potatoes to oven for an additional 5-10 minutes.

9. Serve potatoes and enjoy!

Recipe Notes

*Can use additional olive oil or vegan butter.

Nutrition Facts

Hasselback Sweet Potatoes with Brown Sugar & Pecans

Amount Per Serving

Calories 228 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 8g 40%

Cholesterol 30mg 10%

Sodium 687mg 29%

Potassium 43mg 1%

Total Carbohydrates 14g 5%

Sugars 13g

Vitamin A 9.9%

Calcium 1.9%

Iron 1.4%

* Percent Daily Values are based on a 2000 calorie diet.

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