These delicious and crispy Hasselback Sweet Potatoes are the perfect easy side dish to any dinner. Just 3 ingredients needed. Vegetarian too. Yummy
Hasselback Sweet Potatoes
Finally, I have found my favorite potato recipe. These Hasselback Sweet Potatoes are crispy on the outside, creamy on the inside, and fun to eat! My 8-yeard old picky eater peels off the layers and eats them like chips.
The great thing about these Hasselback Sweet Potatoes is that you can add any topping you may like, cheese, bacon, sour cream, herbs, honey, butter, etc. The possibilities are endless. You can also make them with regular Idaho potatoes. I personally love the sweet potato flavor with butter and herbs.
It’s been a long time since I bought potatoes at the Supermarket. My husband is a triathlete and eats a very low-fat diet. The other day he asked me: Why haven’t you bought potatoes? I said – “I thought you don’t eat them” – His answer: “If I eat all the cookies and cakes you make for you blog, I think I can afford to eat a potato” Touche hubby. Guess he had a point.
So I went and bought some potatoes, my kids are not huge fans of the mashed variety and then I had an Aha! moment. These Hasselback Sweet Potatoes were such a huge hit that I made it twice ever since. The first time I used regular potatoes and the second time I used sweet potatoes. Both varieties are amazing. For my daughters I didn’t add the herbs on top.
These guys are super easy to make. Only require 3-4 ingredients and the oven practically does all the work. To get the nice lines in the potatoes I just used 2 chopsticks on each side as a “marker”. You can use pencils or any other flat object you have in your kitchen.
I hope you can try these delicious Hasselback Sweet Potatoes at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 2 Sweet Potatoes
- 4 Tablespoons of Butter plus more after roasting
- Sal + Pepper to taste
- 1 Tablespoon of Parsley chopped (optional)
Preheat oven to 375 degrees Fahrenheit
Wash and scrub the sweet potatoes. If they aren't stable, cut off a small sliver on the bottom.
To help me cut slices on them, Use a chopstick or a pencil on both sides of the potato. Using a sharp knife make about 1/4 inch slices, and your knife will stop when it hits the chopsticks
Place in a small roasting pan
Season with salt, pepper and dot with pieces of butter
Cover with foil and bake for 45 minutes, maybe 55 depending on the size of the potatoes
Before serving brush more some of the melted butter on top and garnish with parsley or chives