Easy Hasselback Sweet Potatoes Recipe
These Easy Hasselback Sweet Potatoes are crispy on the edges, tender inside, and glazed with a buttery maple-cinnamon mixture. A simple, stunning side perfect for weeknights or holidays.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 count sweet potatoes medium to large, scrubbed and dried
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- 2 tablespoons pure maple syrup or honey
- 1 tablespoon light brown sugar optional, for extra caramelization
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 0.5 teaspoon garlic powder
- 1 tablespoon fresh thyme leaves plus more for garnish
- 0.5 teaspoon flaky sea salt optional, for finishing
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Prep the potatoes: Place two chopsticks or wooden spoons along the sides of each sweet potato. Using a sharp knife, slice thin slits across the potato about 0.125 inches apart, stopping before cutting through so the slices stay attached at the bottom.
- Whisk the glaze: In a small bowl, combine olive oil, melted butter, maple syrup, brown sugar, cinnamon, kosher salt, black pepper, and garlic powder.
- Brush and season: Set potatoes on the prepared sheet. Brush generously with about half of the glaze, opening the slices slightly with your fingers or two forks to help it seep between the cuts.
- Bake for 30 minutes. The potatoes will begin to fan open and soften.
- Remove from the oven, gently fan the slices wider with two forks, then brush with most of the remaining glaze.
- Return to the oven and bake 20 to 25 minutes more, until the centers are tender and the edges are lightly caramelized.
- Finish and serve: Brush with any remaining glaze, sprinkle with fresh thyme and flaky sea salt, and serve hot.
Notes
Tip: Use two chopsticks as slicing guards to prevent cutting through the potatoes. For a savory twist, swap cinnamon and maple for smoked paprika and grated Parmesan. Air fryer option: Cook at 375°F for 35 to 45 minutes, brushing halfway. Leftovers keep 3 days in the fridge; reheat at 375°F until warmed and crisp.