Hasselback Sweet Potatoes

5 from 3 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: brown sugar, candied pecans, hasselback, paleo, rosemary

Servings: sweet potatoes

Author: Molly Thompson

Equipment

Baking Sheet

Ingredients

4 medium sweet potatoes
1/2 cup maple syrup, coconut sugar or brown sugar
4 tablespoons butter (or vegan butter) melted
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
2 teaspoons fresh chopped rosemary
1/3 cup rolled oats (we used gluten free)
1/2 cup chopped pecans

Instructions

Preheat the oven to 400°F and spray a 9x13 inch casserole dish or sheet pan with nonstick spray and set aside.
Wash and scrub the sweet potatoes really well. Place the flattest side of one of the sweet potatoes on a cutting board and place a flat wooden spoon, or another flat utensil, on each side. Use a sharp knife to create 1/8-inch slices through each potato, stopping when the knife hits the utensils to avoid cutting all the way through. Repeat with each sweet potato and place them on the prepared sheet pan.
In a small bowl, mix together the maple syrup (or sugar), melted butter, salt, cinnamon, and rosemary. Brush half of the mixture generously on top of and inside of the sweet potato slices. Bake in the preheated oven for 40 minutes.
When the time is up, add the oats and pecans to the remaining butter and syrup mixture and stir well.
Carefully remove the sweet potatoes from the oven to top with the pecan crumble. Place a fork underneath the sweet potato and lift it up slightly to help fan out the potato slices. Sprinkle the pecan crumble on top of each sweet potato, doing your best to stuff it into the inside of each potato slice. Repeat the process with the remaining potatoes.
Bake for another 20-25 minutes, or until the potatoes are fork tender and the tops are golden brown. Check 5-10 minutes before the time is up and cover with foil if they're looking too brown. Serve right away.

Video

Notes

Storage: 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.

Make-ahead: Follow the directions through step 3 and partially bake the sweet potatoes. allow them to cool then cover them tightly and store in the fridge for up to 2 days. When you're ready to serve, mix the crumble, stuff the sweet potatoes and continue baking.

Nutrition