Roasted Hasselback Sweet Potatoes with Garlic and Thyme

Sweet potatoes weren’t always a regular on my table as a child — they often appeared only at Thanksgiving in overly sweet casseroles made from canned potatoes. Thankfully times have changed. Today sweet potatoes are celebrated for their versatility: they shine in both sweet and savory recipes.

I love using them in everything from enchiladas to waffles; they also make a dependable, satisfying side. While I adore oven-roasted sweet potatoes with rosemary and Parmesan, these hasselback-style potatoes are a show-stopping alternative when you want something a little different.

They’re simple to prepare, elegant enough for guests, and comforting enough for a weeknight dinner. The preparation highlights the potato’s natural sweetness while adding a buttery, herb-forward crisp.

Why you’ll love this recipe

• Thin, evenly sliced potatoes roast with butter and rosemary to produce tender interiors and crisp, caramelized edges.
• Gluten-free and naturally adaptable — swap butter for olive oil to make it dairy-free or vegan.
• Simple enough for busy weeknights but attractive enough for holiday tables and dinner parties.
• Only a handful of ingredients are needed, and you can vary herbs and toppings to suit your menu.

Recipe ingredients

This recipe relies on three main ingredients and is easy to tweak to match what you have on hand or your dietary preferences.

Ingredient notes

• Sweet potatoes: Any variety will work — jewel, garnet, Hannah or purple potatoes are all suitable. Leave the skins on; they crisp nicely and add texture and nutrients.
• Butter: Butter delivers flavor and helps crisp the tops. Substitute olive oil to make the dish dairy-free or vegan.
• Rosemary: Fresh rosemary adds a savory, aromatic note. Use dried rosemary if needed, or swap with thyme, sage, or your preferred herb.

See the recipe card below for exact ingredient amounts and full directions.

How to make this recipe

Making hasselback sweet potatoes is straightforward and rewarding. Clean and dry the potatoes, make thin, careful slices, brush them with the butter-herb mixture, and roast until tender and golden.

Refer to the recipe card below for the full, step-by-step instructions.

1. Trim a small slice from the bottom of each sweet potato so it sits flat on the cutting surface.
2. Using a sharp knife, cut thin 1/8″ slices across each potato, stopping just before the bottom so the slices remain attached.
3. Stir melted butter with chopped rosemary and a pinch of salt, then brush half the mixture over the potatoes, making sure to coat between the slices.
4. Roast for 45–60 minutes until tender. Halfway through, remove the pan, gently fan the slices to separate them, and brush with the remaining butter mixture. Return to the oven until the tops are crisp and golden.

Recipe FAQs

Serving suggestions

This dish is extremely versatile and pairs well with many mains and toppings.

• Top a hasselback sweet potato with homemade guacamole, black beans, or pulled BBQ chicken for a hearty meal.
• Serve as a side with steak, pork chops, or pulled pork to add a sweet-savory element to the plate.
• Include them on a holiday table alongside roasted turkey breast or glazed ham for an attractive alternative to traditional sides.

Recipe notes

• Scrub and dry the sweet potatoes well before slicing to ensure the skins crisp evenly.
• Roasting time depends on potato size; larger potatoes need more time to become tender.
• Try different herbs, spices, or toppings—garlic, thyme, paprika, or a sprinkling of Parmesan all work well.
• Store leftovers in the refrigerator for up to five days and reheat gently to preserve texture.