Hasselback Sweet Potatoes

These maple butter glazed Hasselback Sweet Potatoes are perfectly crispy on the outside and tender on the inside. Top them off with toasted walnuts or pecans and your favourite fresh herbs. This sweet potato recipe makes an excellent vegan (sub dairy free butter) or vegetarian side dish for fall and winter dinners.

The air is crisp, the leaves have fallen, and summer greens give way to orange autumn vegetables like pumpkins, squashes, and sweet potatoes. My favourite sheet pan bake combines chorizo sausage with sweet potatoes, onions, and red bell peppers for a fiery family weeknight dinner. Got squash? Try this Sausage Stuffed Butternut Squash for a cozy family main dish or dinner party delight.

Hasselback Sweet Potatoes

Move over sweet potato casserole, there’s a new sweet potato side in town! Think tender roasted sweet potatoes with perfectly crispy edges finished with a decadent maple syrup butter glaze. Once you’ve tried these potatoes, you’re sure to save this one to your favourite recipes list.

When I make these Hasselback Sweet Potatoes, the comments are always compliments. Everyone says they are the perfect side dish for ham, turkey, and even steak! I love that they require only 15 minutes prep time and the oven takes over from there.

The flavours in this recipe are fairly simple, allowing the natural sweetness of the potatoes to shine through. Olive oil works best for roasting and crisping, though I adore the touch of nuttiness butter adds during roasting.

Rest assured, there is enough butter flavour from the maple butter! It adds another level of delicious flavours and sweetness to this dish. A simple topping of toasted nuts highlights the nutty butter flavour, though they are easily omitted for a nut free version.

Ingredients for Hasselback Sweet Potatoes

This is another one of those recipes where simple ingredients yield extraordinary results. The star of the show are the sweet potatoes and everything else is there to support and elevate.

• Sweet Potatoes
• Olive Oil
• Salt
• Black Pepper
• Cinnamon
• Fresh Herbs
• Butter
• Maple Syrup
• Pecans

To ensure even baking time, try to buy similar sized medium sweet potatoes. Avoid any with deep scratches or soft spots. For baking whole and for this recipe, choose a uniform round shape with no pointy ends. The most common varieties are Beauregard (the most widely grown cultivar), Jewel (pictured below), and Garnet.

Ground cinnamon is optional but goes well with sweet potato, nuts, and maple syrup. It is a common ingredient in many sweet potato casserole recipes.

If you don’t have maple syrup, feel free to use brown sugar or honey. Additionally, you can use hazelnuts or walnuts instead of pecans. A few tablespoons finely chopped fresh herbs like Italian parsley, sage, or thyme add a welcome herbal flavour. If you love garlic, feel free to add some finely minced garlic in the maple butter mixture. 

How to Make Hasselback Sweet Potatoes

The beauty of this recipe is a short (and simple) prep time followed by a magical transformation in the oven. Before you prepare the sweet potatoes, preheat the oven to 200°C / 400°F.

Prepare the Sweet Potatoes

Begin by washing and drying the sweet potatoes. Remove any blemishes but try to leave the skin as whole as possible. Next, place one potato on a cutting board between two wooden spoon handles or chopsticks. Use a sharp knife to slice thin slits, about 3 mm (⅛ inch) apart, stopping just before cutting all the through. Repeat with remaining sweet potatoes.

Place sliced potatoes on a aluminum foil or parchment paper lined baking sheet. Brush them generously with olive oil or melted butter, ensuring some butter reaches into the slits. Season with salt, freshly ground black pepper, and cinnamon (if using).

Roast sweet potatoes at 200°C / 400°F for 45–55 minutes, brushing with more oil/butter halfway through. Return to the oven and bake until the edges become crispy and the insides tender. Pro tip: Fan open the potato slices gently with a knife midway through roasting to help them separate and get extra crispy.

Make the Maple Butter

To make the maple butter mixture, mix melted or softened butter with maple syrup, cinnamon, and salt in a mixing bowl until smooth. Stir in chopped toasted walnuts or pecans. Taste and adjust sweetness or salt as necessary.

Finish and Serve

When the sweet potatoes are done roasting (the edges become crispy and the insides are tender), remove from the oven. Spoon maple butter mixture over the hot potatoes and garnish with extra walnuts, finely chopped fresh herbs, or a drizzle of maple syrup if desired. Serve warm.

Frequently Asked Questions

• Can I make these ahead of time? Yes! Bake the potatoes, store them covered in the fridge, and reheat in the oven. Add the maple pecan butter right before serving.
• My potatoes are very large—how should I adjust the time? Increase roasting time by 10–15 minutes, and tent with foil if the tops are browning too much.
• Do I need to peel the sweet potatoes? No, the skin crisps beautifully and adds flavour and texture. Just scrub well before slicing.
• How do I make vegan Hasselback Sweet Potatoes? Use vegan butter or coconut oil in the maple butter mixture.

Storing and Reheating Leftovers

Store leftover baked sweet potatoes 3-5 days in an airtight container in the refrigerator. The can also be frozen for up to 12 months.

Reheat leftover Hasselback Sweet Potatoes in a preheated 200°C / 400°F oven or air fryer until they are crispy (5-15 minutes depending on the appliance).

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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