Name: Hasselback Sweet Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 medium sweet potato; 8 garlic cloves; 3 tbsp olive oil; 12 fresh sage leaves; ¼ cup salted butter; Salt to taste

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.

Close up above view of a hasselback sweet potato

Garlic butter sweet potatoes are a great side dish for any festive meal

Hasselback potatoes are a super popular side dish at holidays. This recipe is inspired by that classic Swedish, but instead of using russet or golden potatoes you will use sweet potatoes.

The best part about this recipe is that it is so versatile! You can use it as a side dish with basically any protein.

I would serve it with ham, turkey, chicken or beef. It is also a great addition to a holiday potluck or buffet.

Above view of cooked hasselback sweet potatoes on a serving platter

Kitchen tools

Sharp knife and cutting board
Chop sticks
Tinfoil and baking sheet
Small sauce pan and spoon

Serving Suggestions

Like I said, these 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

Sweet potatoes
Garlic
Olive oil
Fresh sage leaves
Salted butter
Kosher salt

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 sweet potatoes and then use a simple garlic butter between the slices of sweet potato.

Step by step assembly of hasselback sweet potatoes

How to make hasselback Sweet potatoes

Step 1: Preheat oven and slice sweet potatoes

To begin, preheat 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 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.

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 each potato with the 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 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 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!

Storage and reheating

Allow the sweet potatoes to cool completely before wrapping in tinfoil. Store in the fridge for up to 5 days.

Reheat in the air fryer, oven or microwave until just warmed through.

Check out these other holiday sides

Recipe