Garlic butter being poured into hasselback sweet potatoes

Hasselback Sweet Potatoes

Impress guests at a dinner party with these delicious hasselback sweet potatoes

Recipe By: Madeline
Prep: 15 minutesCook: 1 hourTotal: 1 hour 15 minutes
Servings: 4 servings 1x


  • 4 medium sweet potato
  • 8 garlic cloves
  • 3 tbsp olive oil
  • 12 fresh sage leaves
  • ¼ cup salted butter
  • Salt to taste


  1. Preheat oven to 425F.
  2. 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!)
  3. 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!
  4. 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.
  5. Place on a baking sheet and roast for 30 minutes.
  6. 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.
  7. 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.
  8. 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!
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.