Hasselback Sweet Potatoes with Brown Sugar
Once you try this Hasselback Sweet Potatoes recipe you'll never go back to the classic casserole. Your guests at Thanksgiving will have no idea how easy this side dish is to make!
Ingredients
- 6 medium sweet potatoes about 2 ½ lbs. total
- 6 Tbsp. butter melted *
- 2 Tbsp. oil olive or avocado
- ¼ tsp. salt
- ½ cup brown sugar or coconut sugar, plus more for topping
- ¼-½ tsp. cinnamon to taste
- ½ cup pecans coarsely chopped
Instructions
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Preheat oven to 425°F.
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Wash potatoes, scrub, and dry thoroughly.
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Place two chopsticks on a cutting board and place one sweet potato in between them, with the long-axis of the potato running parallel to the chopsticks.
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Using a sharp knife, make cuts approximately ⅛-¼-inch apart starting at least ½-inch from the end of the sweet potato. Stop cutting when your knife hits the chopsticks so the bottom is still connected.
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Repeat this until the entire potato is sliced thinly. Do this with the other 5 potatoes.
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Place potatoes on a parchment paper-lined baking sheet.
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Whisk together oil, butter, salt, sugar, and cinnamon in a medium-sized bowl. Use a pastry brush and brush half of the mixture over all of the potatoes. Spread apart the slices using your fingers or a fork to ensure the sauce gets in-between the pieces.
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Cover the baking sheet with a piece of aluminum foil and bake in oven for 25 minutes. Brush remaining sauce over the potatoes and return to oven, uncovered, for an additional 20-25 minutes.
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Once potatoes are cooked through, sprinkle on chopped pecans and reduce oven temperature to 375 °F. Return potatoes to oven for 5-10 minutes, or until pecans are lightly toasted.
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Serve potatoes with additional sugar and cinnamon, if desired, and serve immediately. Enjoy!
Recipe Video
Recipe Notes
- Use a plant-based butter alternative to make these dairy-free and vegan.
- Cook longer if potatoes are more than ½ pound each.