Tired of the same old baked potatoes? These Hasselback Sweet Potatoes bring texture and flavor to any meal. Thinly sliced, brushed with butter and rosemary, and baked until tender with crispy edges, they make an elegant, gluten-free side made from just a few simple ingredients.
I didn’t grow up eating many sweet potatoes—back then they mostly appeared at holiday tables in heavy casseroles. Over time I learned to appreciate their versatility. Sweet potatoes are excellent in both sweet and savory dishes, and they adapt beautifully to many preparations.
These Hasselback Sweet Potatoes are one of my favorite ways to showcase them. They’re visually striking, simple to prepare, and deliver a satisfying contrast between creamy interior and crisped edges. Serve them for weeknight dinners or bring them to holiday gatherings—the presentation always draws compliments.
Why you’ll love this recipe
- Thin slices allow butter and herbs to penetrate, producing tender insides and crisp tops.
- Gluten-free and easy to adapt—swap butter for olive oil to make it dairy-free and vegan.
- Simple enough for busy weeknights, yet attractive enough for guests and holidays.
- Uses only a few pantry-friendly ingredients while delivering big flavor.
Recipe ingredients
This recipe relies on three core ingredients and a little salt and pepper. Quantities are listed in the recipe card below. Feel free to experiment with different herbs and toppings.
Ingredient notes
- Sweet potatoes: Any variety will work—Jewel, Garnet, Hannah, or purple types are all good. Leave the skin on; it crisps in the oven and adds texture and nutrients.
- Butter: Adds flavor and helps the tops crisp. Substitute olive oil or a plant-based spread to make the recipe dairy-free and vegan.
- Rosemary: Fresh is ideal, but dried rosemary works as well. You can also swap in thyme, sage, or a herb blend you prefer.
Refer to the recipe card below for exact quantities and timing.
How to make this recipe
Preparing hasselback sweet potatoes is straightforward: clean and stabilize the potatoes, make evenly spaced slices, brush with butter and rosemary, then bake until tender. The halfway basting helps achieve that golden, crisp top.
Complete step-by-step instructions are in the recipe card below.
- Trim a thin slice from the bottom of each sweet potato so it sits flat on the cutting board.
- Using a sharp knife, make 1/8″ slices along the potato, stopping just before the base so the potato stays intact.
- Mix melted butter (or olive oil), chopped rosemary, salt and pepper. Brush half of the mixture over and between the slices.
- Bake at 425°F (220°C) for 45–60 minutes, depending on potato size. Halfway through, fan the slices slightly to separate them and brush with the remaining butter mixture.
Recipe FAQs
Yes. The skin is nutritious, crisps nicely in the oven, and adds texture—no need to peel unless you prefer to.
Trim the bottom so the potato sits flat. Slice across at roughly 1/8″ increments, stopping short of the base so the potato remains intact. Use chopsticks or a wooden spoon handle on either side as a guard to avoid slicing through.
These are best served straight from the oven for maximum crispness. They can be eaten the next day, but the crispy tops will soften in the refrigerator.
Serving suggestions
Hasselback Sweet Potatoes are versatile—serve them as a main or as a side. Here are some ideas:
- Top with guacamole, black beans, or pulled chicken for a hearty vegetarian or protein-forward meal.
- Pair with pan-seared steak, oven-baked pork chops, or pulled pork for a balanced plate.
- Include on holiday menus alongside roast turkey or glazed ham for an elegant side dish.
Recipe notes
- Scrub and dry the sweet potato skins thoroughly before slicing.
- Cooking time varies with potato size—test for doneness with a knife or fork.
- Customize with different herbs, spices, cheese, nuts, or a drizzle of maple for a sweeter variation.
- Store leftovers in the refrigerator for up to 5 days; reheat in the oven to revive some crispness.
More sweet potato recipes you’ll love
- Air fryer roasted sweet potatoes
- Air fryer sweet potato fries
- Mashed sweet potatoes
- Sweet potato biscuits
- Sweet potato curry
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made!
Hasselback Sweet Potatoes
Servings: 4
Prep Time: 15 mins • Cook Time: 1 hr • Total Time: 1 hr 15 mins
Equipment
- Rimmed baking sheet
Ingredients
Option #1:
- 4 medium sweet potatoes, washed and dried
- 4 tablespoons unsalted butter, melted (or olive oil to make dairy-free)
- 1 tablespoon freshly chopped rosemary (or 1 teaspoon dried)
- 1/2 teaspoon sea salt, plus pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set aside.
- Trim a small slice from the bottom of each sweet potato so they sit flat. Using a very sharp knife, slice about 1/8″ apart, stopping 1/4–1/2″ from the bottom so the potato remains intact.
- Combine melted butter (or oil), rosemary, salt and pepper. Brush half of the mixture over the potato tops and between the slices.
- Bake 45–60 minutes until tender. Halfway through, gently fan the slices to separate them and brush with the remaining butter mixture. Serve warm.
Notes
- Scrub and dry the sweet potatoes before slicing.
- Adjust cooking time for larger or smaller potatoes.
- Top with cheese, herbs, nuts, or a drizzle of maple for variations.
- Store leftovers in the fridge up to 5 days; reheat in the oven to keep edges crisp.
Nutrition (per serving)
Serving: 1 sweet potato • Calories: 296 kcal • Carbohydrates: 46 g • Protein: 4 g • Fat: 12 g • Fiber: 7 g
Nutrition values are estimated and intended as a guideline only.
Course: Side Dishes • Cuisine: American • Author: Marcie
Note: This recipe was originally published in November 2014. Photos and text have been updated to include step-by-step images and expanded recipe information.