These hasselback sweet potatoes with herbs transform this simple vegetable into a delicious, impressive side dish, perfect for any occasion.
See also hasselback salmon!
These hasselback sweet potatoes are infused with herbs, easy to make, gluten and dairy free and full of flavour.
Sweet potatoes are a delicious vegetable however you choose to prepare them. But this is one of the best methods of cooking sweet potatoes I've ever come across.
What are hasselback sweet potatoes
Hasselback potatoes are a Swedish invention dating back to the 1950s. The name comes from the restaurant they were created in. It is such an ingenious yet simple concept it's surprising no one had thought of it earlier.
The hasselback preparation method involves thinly slicing sweet potatoes along their width 3 quarters of the way through so the slices are held at the base. This allows to coat the sweet potato with herbs and spices in between the slices rather than just over the top.
As a result the sweet potato is infused with flavour while still holding its shape. This is absolutely worth doing and so much better than just sticking a whole sweet potato in the oven!
Ingredients
- Sweet potatoes.
- Dried herbs: I used ready mixed Italian herbs, but you can use any dried herb mixture.
- Olive oil.
- Garlic and onion granules: add flavour.
- Lemon zest: adds a hint of refreshing citrus.
- Fine sea salt and pepper.
What other ingredients can be used
Sweet potatoes hasselback-style can be prepared using lots of different ingredients. You could use:
- garlic butter
- breadcrumbs or almonds for crunch
- cheese, such as parmesan
- spices, such as curry powder, harissa, cajun or chipotle.
What you will need
- Vegetable scrubber/brush
- Basting brush
- Zester
- 2 wooden/plastic spoons
- Medium size baking sheet or shallow roasting pan
Step-by-step recipe instructions
1.Preheat the oven to 400 F/ 200 C/fan 190 C/ gas mark 6.
Scrub your sweet potatoes to remove some of the skin and soften it.
2. Next place the sweet potato in between 2 plastic/wooden spoons and cut into thin slices (approx. ¼ inch thick) ⅔ of the way down.
3. Combine the herb dressing ingredients and using approx. half of the mixture drizzle over the sweet potatoes, ensuring it gets in between the slices (use a basting brush to do this).
4. Bake in the centre of the oven for about 40-45 minutes or until the sweet potatoes are tender. Halfway through cooking drizzle over the rest of the mixture. If the potatoes start to brown too much cover loosely with baking paper.
5. Remove from the oven and serve immediately.
Serving suggestions
Hasselback-style sweet potatoes go just about with anything! They can accompany any centrepiece (whether meat, fish or vegetarian) and are simply ideal for the holiday season.
Leftover hasselback sweet potatoes can be served cold with crunchy salad or coleslaw, alternatively chopped up and combined with pasta, fresh herbs and a little oil for a light meal idea.
How long should I bake hasselbacked sweet potatoes
Baking times will vary depending on the size and shape of your sweet potatoes. So always check (with a fork) they are sufficiently tender before removing from the oven. You may need to loosely cover larger sweet potatoes towards the end of cooking to prevent them browning too much on top.
Top tips and FAQs
- I recommend using medium size, round rather than thin sweet potatoes. It will be easier to coat them with the herb dressing without separating the slices.
- Use a vegetable scrubber or brush to remove some of the tough skin from the sweet potato before cutting it.
- Use your favourite herb combination, not necessarily my suggestions.
- Take care when slicing the ends of the potatoes as the knife may slice all the way through.
- If your sweet potatoes start to brown too much in the oven cover them loosely with parchment paper and continue baking until tender.
- Best served immediately.
- Freeze your hasselback sweet potatoes, once completely cooled, in an airtight container for up to 3 months.
You might also like
- Scalloped Sweet Potatoes (No Cream)
- Homemade Spiced Potato Wedges (Baked)
- Balsamic Roasted Root Vegetables
- Hasselback Harissa Chicken with Halloumi
Why not check out also these other delicious side dish recipe ideas!
Keep in touch!
If you make this hasselback sweet potato recipe I'd love to know how it turned out for you? What herbs did you use? Let me know in the comments below, thanks!
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Recipe
Hasselback Sweet Potatoes with Herbs
Equipment
- Vegetable brush
- 2 wooden/plastic spatulas/spoons
- Basting brush
- Zester
- Medium size baking sheet or roasting pan
Ingredients
- 6 medium sweet potatoes
- 1 teaspoon dried mixed herbs ex. Italian
- ⅓ teaspoon garlic and onion granules each
- ⅓ teaspoon fine sea salt and pepper each
- 4 tablespoons olive or vegetable oil
- Zest of half a lemon
Instructions
- Preheat the oven to 400 F/ 200 C/ fan 190 C/ gas mark 6.
- Combine the rest of the ingredients and drizzle the mixture (use only half for now) over the potatoes making sure it gets in between the slices (use a basting brush to do this).
- Place on a baking sheet or in a roasting pan and bake in the centre of the oven for approx. 40-45 minutes or until tender. Halfway through baking remove from the oven and drizzle over the rest of the oil mixture. Cover loosely with parchment paper if the potatoes start to brown too much.
- Remove from the oven and serve immediately.
Notes
- I recommend using medium size, round rather than thin sweet potatoes. It will be easier to coat them with the herb dressing without separating the slices.
- Use a vegetable scrubber or brush to remove some of the tough skin from the sweet potato before cutting it.
- Use your favourite herb combination, not necessarily my suggestions.
- Take care when slicing the ends of the potatoes as the knife may slice all the way through.
- If your sweet potatoes start to brown too much in the oven cover them loosely with parchment paper and continue baking until tender.
- Best served immediately.
- Freeze your hasselback sweet potatoes, once completely cooled, in an airtight container for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Chelvi S says
Very simple and healthy recipe - but delicious and my favorite sweet potato 🙂
Monika says
Thanks, glad you like it!
Kat (The Baking Explorer) says
I've always wanted to try hassleback potatoes and I love that you've used sweet potatoes to make it healthier!
Monika says
Thanks Kat, they're really easy to make, give them a go!
cookingwithauntjuju.com says
I'm glad you liked my post on hasselback sweet potatoes and able to find a slicer. It's a neat little gadget - I made them again for Easter.
Monika says
I actually sliced these with a knife, turned out to be quite easy actually, though probably not as neat looking as yours:)
cookingwithauntjuju.com says
Yours are perfect - I remembered your comment on my post and I thought you found one of those slicers. I could never have cut so many perfect slices with a knife - good job!
Monika says
Thanks! I had a really sharp knife!
Midge @ Peachicks' Bakery says
Yum!!!! The Peachicks love hedgehog potatoes never thought of doing it to sweet potatoes though!
Monika says
It works really well with both! Happy Easter Midge:)
dtills says
sweet potatoes are my favorite tuber! I have to try this Monika?
Monika says
Do, it's a really fun way of preparing sweet potatoes! Happy Easter!
sidilbradipo1 says
Those potatoes looks so delicious!
Happy wonderful Easter ?
Sid
Monika says
Thank you! And Happy Easter to you too:)
sidilbradipo1 says
<3