What Makes This Recipe So Good
Delicious and a little elegant, hasselback sweet potatoes are deceptive – they look difficult, but they’re actually incredibly easy! So long as you’ve got a super sharp knife and a little bit of patience, you can pull off a stunning, restaurant-quality side dish with ease. Because they look so fancy, they make a great addition to Thanksgiving, Christmas, or any date night meal. You can even prep the potatoes in advance to make your day a little easier. Just slice the sweet potatoes earlier in the day and keep them refrigerated until you’re ready to bake them. I wouldn’t do that more than a few hours ahead, though, because the potatoes will oxidize and turn brown after they’re cut. The thin slices let the butter and maple syrup to melt down into every nook and cranny of the potatoes, ensuring every bite is perfectly flavored. Once you try hasselback sweet potatoes, I promise you’ll never want to go back to basic baked potatoes.
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Chef’s Tips
The key to turning sweet potatoes into hasselback sweet potatoes is making sure your slices are super thin and you don’t cut all the way through the potato. The slices should all be connected underneath. To help you, use wooden spoons or skewers placed on either side of the potatoes to stop the knife from going through completely to the cutting board. To make sure the potatoes cook throughly completely and evenly, you want to fan apart the slices a little with a fork halfway through the cook time. Place the fork under the potatoes and very gently lift up ever-so-slightly, but don’t actually lift the potatoes up off the pan. You just want to bow them a little so they spread out a little more. You can also run the tines of the fork between the slices to fan them out by hand.
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