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Hasselback Sweet Potatoes

Hasselback sweet potatoes are sliced nearly through, brushed with olive oil, and baked until tender with lightly browned edges. The thin cuts fan open as they bake, making this an easy, crisp-edged side dish.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 163
Ingredients Equipment Method Notes

Ingredients
  

  • 4 sweet potatoes medium, scrubbed and dried
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Set each sweet potato between two chopsticks or wooden spoon handles and cut crosswise into 1/8-inch slices, stopping about 1/4 inch from the bottom so the potato stays intact.
  3. Arrange the potatoes on the baking sheet, brush them with the olive oil, and season with the salt and pepper, working some oil and seasoning into the cuts.
  4. Bake for 50 to 65 minutes, until the potatoes are tender when pierced with a knife and the edges of the slices are lightly browned.

Notes

For neat slices, keep the chopsticks or spoon handles snug against the potato so the knife cannot cut through the bottom. Refrigerate leftovers in an airtight container for 3–4 days; freezing is not recommended because the texture softens. Avocado oil can replace the olive oil if preferred.