Hasselback Sweet Potatoes Garlic Butter

Hasselback sweet potatoes are a showstopping side that combine beautifully crisp edges and soft caramelized centers. Their accordion shape looks impressive but the technique is so much easier than it seems.

I started making these for Thanksgiving after spotting an irresistible photo online and now they have become our must-have for every holiday and even simple Sunday suppers. I still remember the first bite I took fresh from the oven the buttery aroma filled the whole kitchen and everyone asked for seconds.

Ingredients

• Large sweet potatoes: Look for ones that are uniform and fat rather than skinny, this ensures even cooking and plenty of space for slicing
• Unsalted butter, melted: For flavor and coating every crevice, you can swap for vegan butter if needed
• Garlic powder: For gentle savory warmth, use granulated for best coverage
• Kosher salt: Balances sweetness and ensures the best crust
• Ground black pepper: Mild heat and aroma
• Fresh rosemary or thyme: Adds an earthy herbal note, choose vibrant and fragrant sprigs

Instructions

Prepare the Oven:

Set your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil, this keeps the potatoes from sticking and makes cleanup a breeze

Slice the Sweet Potatoes:

Rest each sweet potato between two chopsticks or wooden spoons on a cutting board, using a sharp knife make crosswise cuts about one eighth inch apart all along the potato. Do not cut all the way through, the utensils act as a guide so you create thin connected slices

Mix the Garlic Butter:

In a small bowl, melt the butter fully. Stir in garlic powder, kosher salt and ground black pepper until completely blended

Coat the Potatoes:

Arrange the sliced potatoes on your lined baking sheet. Using a pastry brush or small spoon, spread the garlic butter thoroughly over each potato. Pay extra attention to getting the mixture inside the slits. Reserve a little of the butter mixture for the midpoint and final brushing

Initial Bake:

Roast the potatoes for 30 minutes. They will start to fan out as the slices soften and edges begin to brown

Baste and Fan the Slices:

Take the baking sheet out. After the initial cook use a butter knife to gently wiggle and open the layers further. Brush again with some of the reserved garlic butter, getting between as many slices as possible

Final Bake:

Return to the oven for an additional 15 to 20 minutes. Continue roasting until the sweet potatoes are crisp at the edges and soft at the center. Cooking time may vary depending on the potatoes size. Check by piercing with a fork, the middle should feel tender

Finish and Garnish:

Remove from the oven. Brush with the remaining garlic butter. Garnish with freshly chopped rosemary or thyme if using. Sprinkle with a bit more kosher salt or black pepper to heighten flavor

My absolute favorite part is how the ends go almost candied and crispy. The first time I made these my sister and I ended up standing right at the counter eating those extra crunchy bits and laughing about who stole the most.

Storage Tips

These sweet potatoes store beautifully in an airtight container in the fridge for up to four days. Reheat in the oven or air fryer for the crispiest results. If you want to prep ahead, do the slicing and buttering earlier in the day and hold in the fridge until ready to bake.

Ingredient Substitutions

Feel free to use regular russet potatoes for a more classic version. Olive oil can replace butter for a lighter vegan alternative. Try smoked paprika for extra depth or swap in your favorite spice blend to complement your meal.

Serving Suggestions

Serve alongside holiday roasts, simple roast chicken or add to a vegetarian grain bowl. For a brunch treat, top with a dollop of Greek yogurt or crumbled feta. My family loves them with a simple green salad and roasted nuts.

Cultural Context

Hasselback potatoes started as a Swedish recipe at the historic Hasselbacken restaurant. The sliced technique turns ordinary potatoes into festive fan shapes that catch sauce and seasoning, every slice tastes extra rich.

Seasonal Adaptations

Use local sweet potatoes at their peak in fall. For winter add warming spices such as cinnamon or nutmeg. Spring herbs like chives and parsley brighten the flavor for lighter meals.

Success Stories

These potatoes are always the first to disappear at potlucks. I have had friends ask for the recipe after one bite. One Thanksgiving my nephews declared them better than dessert.

Freezer Meal Conversion

Prepare as directed through slicing and buttering. Wrap tightly and freeze before baking. When ready to enjoy, bake from frozen adding about ten extra minutes to the total cook time. They will just need a bit more butter for best flavor.

These Hasselback sweet potatoes are always the star of the table. Try them once and they will become a family favorite too.

Recipe FAQs

→ How do I achieve evenly sliced sweet potatoes?

Place the sweet potato between two chopsticks or wooden spoons to prevent cutting through. Slice crosswise into thin slits about ⅛ inch apart for even layers.

→ Can I prepare these ahead of time?

Yes, slice and brush the potatoes with butter mixture in advance. Store covered in the fridge until ready to bake.

→ Which herbs work best for garnish?

Fresh rosemary or thyme adds aromatic flavor that pairs well with sweet potatoes. Sprinkle just before serving.

→ How do I make the potatoes extra crispy?

Bake at a high temperature and brush butter between slices. For added texture, bake slightly longer or broil the last few minutes.

→ Can I use an air fryer instead of an oven?

Yes, adjust time and temperature to suit your air fryer's size and settings for best results.