These hasselback sweet potatoes are great for special dinners, but they should come with a warning: they might just outshine your main dish and totally steal the show! They’re absolutely delicious and pretty cool looking to boot. And to be honest, I’d just as soon enjoy one of these taters are my main dish. The recipe is pretty simple and requires only a handful of ingredients to make, but it does take a bit of patience and care to get those perfect cuts in your sweet potatoes. Don’t worry though — I’ll share a few tricks to make it easy!
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Use a super sharp knife. I recommend placing a couple of wooden spoons (or similar utensils) in parallel on your cutting board, then setting a sweet potato right between them. Make your slices about ¼ to ⅛ inch apart, stopping when the knife hits the spoon handles. Tip: If your slices get too close together you might accidentally cut a wedge out of the potato here and there. Just put it back and probably nobody will be the wiser. Roast your sweet potatoes for about 45 to 50 minutes. At about the halfway point, take your baking sheet out of the oven and gently fan the slices a bit. Brush them with the rest of your rosemary butter mixture, and try to get some of it to sink in between your splices. Take your sweet potatoes out of the oven when they’re tender and slightly crispy on the outsides. Give them a sprinkle of salt. Your sweet potatoes are ready to enjoy!
More Holiday Side Dishes
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