Hasselback Sweet Potatoes

hasselback sweet potatoes
Diana Rattray
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 4 servings
Nutrition Facts (per serving)
426 Calories
27g Fat
43g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 426
% Daily Value*
Total Fat 27g 35%
Saturated Fat 12g 60%
Cholesterol 46mg 15%
Sodium 276mg 12%
Total Carbohydrate 43g 16%
Dietary Fiber 7g 25%
Total Sugars 15g
Protein 6g
Vitamin C 35mg 177%
Calcium 94mg 7%
Iron 2mg 9%
Potassium 938mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hasselback potatoes are an attractive and delicious way to serve both white and sweet potatoes. They were created in 1953 by Swedish chef-in-training Leif Elisson at a restaurant called Hasselbacken (hence the name). The potatoes are thinly sliced, but not quite through, leaving the potato intact. They are then basted with butter or another fat throughout the baking process, giving them a crispy exterior and soft, creamy center.

This version uses sweet potatoes, making them even more versatile since they can be made sweet as well as savory and spicy. For the Hasselback technique, choose sweet potatoes that are fairly even in shape with undamaged skins; the potatoes can be peeled or left unpeeled. The toasted nuts and maple syrup in this recipe are a classic combination, but feel free to add some cinnamon or use honey instead of the maple syrup. Hasselback sweet potatoes are great as part of a meatless meal or alongside roasted chicken, turkey, or beef.


  • 4 large sweet potatoes

  • 6 tablespoons melted unsalted butter, divided

  • 1/4 teaspoon salt and freshly ground black pepper

  • 1/2 cup coarsely chopped walnuts

  • Maple syrup, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 425 F.

  3. Line a baking dish or rimmed baking sheet with foil and then brush the foil with olive oil or butter.

  4. Scrub the sweet potatoes. Leave the peels on or peel them. If the potato is very round and rolls easily, cut a small slice off the bottom so it will be stable and won't roll as you make the cuts.

  5. Place the sweet potato on a cutting board and put a wooden spoon against each long side so the potato is surrounded by the spoon handles. This will make it much easier to make the slices without cutting through. Or use a pair of chopsticks (thick ends). With a large, sharp knife, carefully cut the potatoes, making the slices about 1/8 to 1/4-inch apart. Make sure to cut straight down, and keep the potato within the spoon handles. Repeat with the remaining potatoes. 

  6. Arrange the sweet potatoes in the prepared baking pan and brush with about half of the melted butter. Sprinkle them lightly with kosher salt and freshly ground black pepper.

  7. Bake the sweet potatoes for 10 minutes. Brush the sweet potatoes with more butter and then continue baking—brushing and basting every 10 minutes—for about 50 to 60 minutes or until they are tender. 

  8. While the sweet potatoes are baking, toast the walnuts. Spread the nuts out in a dry skillet and place it over medium heat. Cook until the nuts are lightly toasted and aromatic, stirring constantly. Remove to a plate to stop the cooking process. 

  9. Remove the sweet potatoes from the oven and drizzle them with some maple syrup and then sprinkle with the toasted nuts. Make sure to get some between the slices. 

  10. Return the sweet potatoes to the oven and bake for about 5 minutes longer.

  11. Serve immediately.

Recipe Variations

  • Sprinkle the sweet potatoes lightly with a cinnamon-sugar blend just before drizzling with the maple syrup.
  • Replace the maple syrup with honey, golden cane syrup, or brown sugar syrup.