These garlicky Hasselback Sweet Potatoes are the perfect holiday side dish. Just swap sweet potatoes for a standard russet potato for a twist on a classic.
Weeknight-easy
Beginner-friendly
You’ll Learn: How to build a restaurant-quality dish
Worth It: Visually stunning
Bonus: Impress your guests
Why You’ll Love This Recipe
- Minimal prep time – When juggling several dishes for a holiday meal, it’s nice to have one that isn’t too time-intensive. These hasselback sweet potatoes require only 15 minutes of prep and about an hour to cook – most of which is hands-off time in the oven.
- Perfect holiday side – For a side dish that’s sure to impress at your Thanksgiving dinner or other holiday meal, these hasselback sweet potatoes are a great option.
- Tasty vegetable dish – Adding a veggie to your holiday meal doesn’t have to be a struggle. This one tends to be very popular!
Serving Suggestions
Like I said, these hasselback sweet potatoes are the perfect side dish for any holiday meal! I would serve them with filet or turkey breast and some green beans almondine.
Ingredients and Ingredient Substitutions
- Sweet potatoes – the sweet potatoes are the star of the show for this recipe.
- Garlic – the savory garlic pairs perfectly with the sweetness of the sweet potatoes.
- Olive oil – I used extra virgin olive oil for this recipe, but you can also use any neutral oil
- Fresh sage leaves – the earthy, savory flavor of sage pairs perfectly with the rich and sweet flavors in the rest of the dish
- Salted butter – salted butter works best for this dish, but if you use unsalted, add a bit of extra salt
- Salt – I used kosher salt, but if you use table salt, make sure to cut the amount in half
where does the term hasselback come from
The term hasselback originated at a restaurant in Stockholm, Sweden called hasselbacken. They were the first ones to prepare potatoes thinly sliced and baked in this way.
Hasselback potatoes are not popular in many countries. People put their own spin on the recipe by changing the ingredients they place between the slices of potatoes.
For this recipe, you will use sweet potatoes in place of regular potatoes and then use a simple garlic butter between the slices of sweet potato.
How to make
Step 1: Preheat oven and slice sweet potatoes
To begin, preheat the oven to 425F. Then, start by washing your sweet potatoes and patting them dry.
Find the flattest part and slice off a very thin slice, just enough to give it a flat and stable bottom (this also makes for a nice roasty bit on the bottom that tastes great!)
Next, place a chopstick on either side of the potato to prevent your knife from cutting all the way through, and slice the potato nearly all the way down. Careful not to go all the way through so it stays one whole potato.
Make the slices as closely as you can. If some break, just wedge them back in – no big deal!
Step 2: bake sweet potatoes and prepare garlic butter
Then, place each potato on a piece of aluminum foil big enough to wrap around it. Slide the sage leaves in between a few of the layers. Add one garlic clove on either side of each potato and drizzle the tops of the potatoes with the three tablespoons of olive oil.
Sprinkle each with a pinch of salt and wrap it up tightly. Place the sweet potatoes on a baking sheet and roast for 30 minutes.
In the meantime, heat butter in a pan on the stovetop over medium-low heat until golden brown, and remove from heat – be careful not to burn the butter. Set aside.
Once the 30 minutes are up, carefully unwrap the aluminum and add the garlic cloves to the brown butter, smushing it up into the butter. They should be super soft at this point!
Step 3: add garlic butter and bake again
Drizzle or brush the garlic butter mixture all over the potatoes, making sure to get it between the layers.
Roast another 20-30 minutes, until it’s crisped up to your liking. Remove your hasselback sweet potatoes from the oven and allow to slightly cool. Add a little more salt to taste and enjoy!
Storage and reheating
Allow the sweet potatoes to cool completely before wrapping in tinfoil. Store in the refrigerator for up to 5 days.
Reheat in the air fryer, oven, or microwave until just warmed through.
Check out these other holiday sides
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Hasselback Sweet Potatoes
Ingredients
- 4 medium sweet potato
- 8 garlic cloves
- 3 tbsp olive oil
- 12 fresh sage leaves
- ¼ cup salted butter
- Salt to taste
Instructions
- Preheat oven to 425F.
- Start by washing your sweet potatoes and patting them dry. Find the flattest part and slice off a very thin slice, just enough to give it a flat and stable bottom (this also makes for a nice roasty bit on the bottom that tastes great!)
- Place a chopstick on either side of the potato to prevent you from cutting all the way through, and slice the potato nearly all the way down – careful not to go all the way through so it stays one whole potato. Do the slices as closely as you can. If some break, just wedge them back in – no big deal!
- Place each potato on a piece of aluminum foil big enough to wrap around it. Slide the sage leaves in between a few of the layers. Add one garlic clove on either side of each potato and drizzle each potato with the olive oil. Sprinkle each with a pinch of salt and wrap it up tightly.
- Place on a baking sheet and roast for 30 minutes.
- In the meantime, heat butter on the stovetop over medium-low heat until golden brown, and remove from heat – be careful not to burn the butter. Set aside.
- Once the 30 minutes are up, carefully unwrap the aluminum and add the garlic cloves to the brown butter, smushing it up into the butter (they should be super soft at this point!). Drizzle the garlic butter mixture all over the potatoes, making sure to get it between the layers.
- Roast another 20-30 minutes, until it’s crisped up to your liking. Remove from the oven and allow to slightly cool. Add a little more salt to taste and enjoy!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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