Hasselback Sweet Potatoes with Pecan Crumble

Name: Hasselback Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 medium sweet potatoes; 1/2 cup coconut sugar or brown sugar; 1/3 cup rolled oats ((we used gluten free)); 1/2 cup chopped raw pecans; 4 tablespoons butter melted ((or vegan butter)); 1/2 teaspoon salt; 1/4 teaspoon cinnamon; 1-2 teaspoons fresh chopped rosemary

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Baked Hasselback sweet potatoes come out like a baked potato, but with a sweet, savory crunchy pecan topping. Follow this simple recipe for a healthier Thanksgiving side dish.

4 roasted hasselback sweet potatoes topped with brown sugar and pecans

Sweet potatoes are an ingredient that can't be forgotten on the Thanksgiving table. Usually sweet potato casserole is my favorite side, but I think this hasselback sweet potatoes recipe might win my heart this year. It's creative, easy to make, and great for smaller gatherings.

Ingredient Notes

Sweet potatoes: try to get potatoes that are the same size so they cook evenly. Another great tip is to find ones that are somewhat flat on the bottom to cut them evenly.
Coconut sugar: we like this as an unrefined option, but brown sugar works well too.
Oats: they add a great texture to the crumble. We used Bob's Red Mill GF Rolled oast.
Raw pecans: make sure they're unsalted so we can control the amount of salt in the dish. Make your life easier by buying the pre-chopped pecans.
Butter: we opted for a vegan butter (Miyokos brand) to keep them dairy free.
Salt and cinnamon
Fresh rosemary: we love how this adds a savory touch to the recipe. So earthy and yummy!

hasselback sweet potato ingredients measured out on a table with labels

How to Make Hasselback Sweet Potatoes

Clean, boil and slice

Bring a large pot of water to a boil then add the sweet potatoes. Boil for 15 minutes with the lid on to soften the potatoes slightly so they're easy to slice. Drain the water from the potatoes and allow them to cool slightly so they're cool enough to handle.
Create thin 1/8″ slices through each potato, making sure not to cut completely through the potato. Stop right before you hit the bottom. I like to use two wooden spoons, knives or chopsticks to as a guide. Place them in the prepared baking sheet.

step by step photo showing how to boil and slice hasselback sweet potatoes

Make the pecan crumble

Add the rest of the ingredients for the pecan crumble to a small bowl and stir well with a spoon. Rub the blend into the slices and the top surface of the sweet potatoes, until all the sweet potatoes are coated. Do your best to fan out the slices and get the mixture into the inside and all over the outside of the sweet potatoes.

stuffing hasselback sweet potatoes with pecan and brown sugar mixture

Roast in the oven

Cover the sweet potatoes with foil and bake for 45-55 minutes at 425 degrees f, or until the sweet potatoes are fork tender. Remove the foil 10-15 minutes before they're done to allow them to toast and brown on top. Serve warm with fresh chopped rosemary and/or thyme, if desired.

hasselback sweet potatoes roasted in the oven

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Prep and Storage Instructions

Make ahead: boil, slice and stuff the sweet potatoes with the pecan crumble up to 2 days in advance. Store them covered in the fridge then bake them before you're ready to serve
Store: place them in an airtight container in the fridge for up to 5 days. Warm them all the way through in the oven at 350°F or in the microwave.

FAQs

Can you eat sweet potato skin?

Sweet potato skins are completely safe to eat. Just make sure to wash and scrub them well prior to eating or cooking.

Where do Hasselback potatoes come from?

Hasselbacking is a cooking term where potatoes are thinly sliced, but not all the way through. It was created by a Sweedish chef in the 1950s and has gained popularity ever since. It adds a unique texture and increases the surface area to add more flavors.

Do sweet potatoes take longer to roast than potato?

Russet potatoes take slightly longer to cook than sweet potatoes. The cooking method really depends! We're par cooking these sweet potatoes by boiling them slightly first so we don't have to roast them quite as long.

hasselback sweet potatoes thinly sliced and roasted in the oven with pecans and brown sugar

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

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