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Transform the humble sweet potato into a side dish delight with this hasselback sweet potatoes recipe. Thinly sliced potato is roasted with sage brown butter for incredible flavor.
If you’re looking for something different to do with sweet potatoes, look no further than this easy side! Hasselback sweet potatoes are inspired by their classic counterparts: thinly sliced potatoes topped with your favorite seasonings and baked until tender and falling apart. Honestly, it just might be my favorite way of making sweet potatoes now.
Like my roasted spaghetti squash, this recipe uses a sage browned butter to add lots of flavor. Not a sage fan? Rosemary and thyme are two other options that go great with savory sweet potatoes.
I love how elegant these look even when they’re so easy to make. Add them to your table this holiday season and impress all of your guests!
Ingredients for hasselback sweet potatoes
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
- Unsalted butter
- Fresh sage leaves
- Fresh garlic
- Sweet potatoes
- Nutmeg
- Salt and pepper
This recipe calls for fresh whole sweet potatoes. Look for potatoes that are somewhat even in shape and not too round. Don’t use canned “whole” sweet potatoes as they are usually packed in syrup and are partially cooked. They would fall apart in this recipe.
We’ll use both whole sage and chopped sage, so make sure you set aside some of the whole leaves before chopping. To chop, it’s easiest to stack the leaves, roll the long end, and slice through the short end.
seasonal spotlight: sweet potatoes
Sweet potatoes store very well during the colder months, and can last for up to 2 months. Keep in a cool, dry place (preferably dark) like a pantry. Using a mesh bin will help keep air flowing; do not store in a bag. Toss any potatoes that have become soft or shriveled.
How to make this recipe
The brown butter is made first, because it needs time for the sage to infuse. If you’ve never made browned butter before, it’s very easy! It just requires a watchful eye, because the butter can go from not browned to browned quickly.
Cut the butter into pieces and place in a medium saucepan set over medium heat.
Use a light colored pan such as stainless, not black-coated, so you can see the color of the butter on the bottom of the pan.
Whisk the butter as it melts and starts to foam. Continue to cook and whisk, until brown bits start to form on the bottom of the pan, the butter is a light golden brown, and it smells nutty. The total time will depend on your stove, but it will take approximately 5 minutes.
Remove the saucepan from the heat and stir in the whole sage leaves and garlic. Pour into a bowl, using a rubber spatula to scrape every bit of butter from the pan. Set the bowl aside to let the flavors meld.
Move your oven rack to the center position and preheat to 400ยฐF.
Cut a thin lengthwise slice from the bottom of each potato to create a flat surfaceโthis is to prevent the potato from rolling around.
Cut 1/4-inch slices into each potato, making sure to not cut all the way through. Leave about 1/8-inch at the bottom. You can place chopsticks or small kitchen dowels on either side of the potato as a guide for the knife. (The thin handle of a wooden spoon also works.)
Remove the sage leaves from the butter, making sure to let excess butter drip back into the bowl, and discard. Brush some of the butter on the bottom of a 9×13-inch baking dish. Arrange the sweet potatoes on top and drizzle the remaining brown butter over the potatoes, using the brush or a spoon to cover the tops and get some in between the slices.
Combine the chopped sage, salt, pepper, and nutmeg in a small bowl, and sprinkle on top of the potatoes and between the slices.
Roast the sweet potatoes until they are soft and easily pierced with a fork, 45-60 minutes depending on the size of your potatoes.
Recipe tips
Take care to not cut the sweet potato too thinly. Because sweet potatoes are denser than white potatoes, they are somewhat harder to slice, and forcing thin slices can cause them to break off.
If you like, you can swap the sweet potato with regular Russet potatoes.
These are best served immediately after cooking for the best texture and flavor.
More sweet potato recipes
Looking for other ways to enjoy sweet potatoes?
Make sweet potato waffles or swap in sweet potatoes in potatoes O’brien for breakfast.
Roasted cubes are wonderful in roasted sweet potato salad with kale. I also love to make creamy sweet potato persimmon soup.
For other sides, make roasted sweet potatoes and carrots or seasoned sweet potato wedges.
Add these easy hasselback sweet potatoes to your Thanksgiving dinner or any special meal!
โ did you make this recipe? โ
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Hasselback Sweet Potatoes
Ingredients
- 8 tablespoons unsalted butter
- 1 clove garlic, minced
- 2 tablespoons sage leaves
- 4 medium sweet potatoes, about 10-12 ounces each
- 1 teaspoon chopped fresh sage
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon ground nutmeg
Directions
- Cut butter into 8 pieces. Place in a medium saucepan over medium heat (ideally you want to use a light colored pan such as stainless steel or enameled cast iron so you can see the bottom). Whisk the butter as it melts and begins to foam. Continue whisking until brown bits begin to form on the bottom of the pan and the butter has lightly browned.8 tablespoons unsalted butter
- Remove from the heat and stir in the sage leaves and garlic. Transfer the mixture to a bowl, making sure to scrape up and include any brown bits from the pan. Set aside to let the flavors infuse with the brown butter.1 clove garlic, 2 tablespoons sage leaves
- Place a rack in the center of the oven and preheat to 400ยฐF.
- Slice off a small amount lengthwise from the bottom of each potato to create a stable surface that won’t roll. Cut the sweet potato into approximately 1/4-inch slices, leaving 1/8 inch intact at the bottom. (Note: to make this easier, place chopsticks on either side of the potato to prevent the knife from cutting all the way through).4 medium sweet potatoes
- Remove the sage leaves from the brown butter and discard. Brush some of the butter on the bottom of a 9×13-inch baking dish and top with the sweet potatoes.
- Drizzle the remaining brown butter over the potatoes, using a pastry brush to cover the tops and in between some of the potato slices.
- Combine the chopped sage, salt, pepper and nutmeg in a small bowl and sprinkle evenly over the potatoes, pressing some in between the potato slices.1 teaspoon chopped fresh sage, 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh ground black pepper, 1/4 teaspoon ground nutmeg
- Roast until the sweet potatoes are soft in the middle and easily pierced with a toothpick, approximately 45 to 60 minutes.
Notes
- Try to use potatoes that are approximately equal in size for even baking.
- Total bake time will depend on the size of your potatoes.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
