Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe

If you’re anything like me, you know that sometimes the simplest ingredients can come together to create something truly special. That’s exactly why I adore this Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe — it takes humble sweet potatoes and elevates them into a savory-scented, tender-crisp side dish that feels both comforting and sophisticated. The way the garlic and sage mingle with warm nutmeg is like a cozy hug on a plate, perfect for fall dinners or when you want to impress without fuss.

This dish works well anytime you want to bring a little extra charm to your table with minimal effort. I often make it for family gatherings or even a weeknight meal when I want something hearty but not heavy. What’s great is that the Hasselback technique lets the flavors seep right into each slice while the edges crisp up nicely, giving you the best texture combo. Trust me, once you try this Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe, it might just become your go-to side for all seasons.

Ingredients You’ll Need

Each ingredient in this Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe has a purpose — from the rich butter and olive oil that help create that perfect caramelized crust, to the fresh sage and garlic that bring in savory depth. Here’s a quick rundown with tips to make shopping and prep easier.

• Olive oil: Choose a good quality extra virgin olive oil for the best flavor and a nice golden finish on your sweet potatoes.
• Sweet potatoes: Medium-sized, firm sweet potatoes work best — they’re easier to slice evenly for the Hasselback technique and cook through beautifully.
• Kosher salt and black pepper: Essential for seasoning — kosher salt has a nice texture that’s easier to control.
• Unsalted butter: Adding butter lends richness and helps brown the edges for that irresistible crispiness.
• Garlic cloves: Freshly chopped garlic gives a lovely punch; avoid garlic powder here for more vibrancy.
• Nutmeg: Just a pinch adds warmth and a subtle sweetness that pairs perfectly with the savory herbs.
• Fresh sage: Finely chopped is best — fresh herbs make all the difference in aroma and taste compared to dried.
• Shallot (optional): I like adding thinly sliced shallot for a mild onion flavor and extra texture, but it’s totally up to you.

Variations

I love how versatile this Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe can be — once you master the basics, you can play around with the flavors to suit your mood or what’s in your pantry. Feel free to make it your own!

• Spicy kick: Sometimes I add a sprinkle of smoked paprika or red pepper flakes for a little warmth and depth — it’s a nice twist if you like some heat.
• Vegan twist: Swap butter for a plant-based margarine or extra olive oil and double-check that your herbs are fresh for a delicious vegan version.
• Cheesy top: For a crowd-pleaser, sprinkle some grated Parmesan or pecorino cheese over the top in the last 10 minutes of baking — it crisps up beautifully.
• Herb swap: Don’t have sage? Thyme or rosemary also work well, changing the aroma without straying too far from the original vibe.

How to Make Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe

Step 1: Prep your potatoes with care

Start by thoroughly washing and drying your sweet potatoes. The secret to a perfect Hasselback is making thin, even slices without cutting all the way through — you want to keep the base intact so the potato stays whole but fans out nicely. I found placing chopsticks or wooden spoons on either side of the potato helps stop your knife at just the right length. Aim for slices about ⅛ inch apart.

Step 2: Season and oil between each slice

Once sliced, gently fan the potato and brush or drizzle olive oil between each cut so the edges crisp up during baking. Don’t forget to sprinkle kosher salt and black pepper generously all over — seasoning is key here. I like to get into each slice with a little brush so that garlic and sage flavors will penetrate the potato evenly later.

Step 3: Make the garlic sage nutmeg butter sauce

In a small skillet, melt the butter over medium heat, then add chopped garlic and finely chopped sage. Let it sizzle just until fragrant — about 1-2 minutes — then stir in that pinch of nutmeg. This butter sauce is where the magic happens, so take your time making sure the garlic doesn’t brown too quickly and get bitter. Once ready, pour or brush the butter sauce over the sweet potatoes, making sure some seeps into the slices.

Step 4: Bake low and slow, then finish at high heat

Place the potatoes on a baking sheet and bake at 375°F (190°C) for about 40-50 minutes, depending on size. You’ll want the inside tender and the edges turning crispy. If you want an extra golden crunch, pop the potatoes under the broiler for the last 3-5 minutes — just watch carefully so they don’t burn! And if you’re using shallots, scatter them over the potatoes halfway through baking so they soften and caramelize beautifully.

How to Serve Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe

Garnishes

I personally like to finish off these Hasselback sweet potatoes with a sprinkle of flaky sea salt and a few fresh sage leaves for extra color and aroma. Sometimes a light drizzle of good-quality maple syrup adds a subtle sweetness that balances the savory notes perfectly. If you enjoy texture contrast, crushed toasted pecans or walnuts on top give a lovely crunch.

Side Dishes

This recipe pairs wonderfully with roasted chicken or pork, but it’s just as fantastic next to a simple green salad and quinoa for a lighter meal. I’ve also served it alongside lentil stew on chilly evenings and received rave compliments every time. Because it’s such a crowd-pleaser, I find it works well for holiday spreads too.

Creative Ways to Present

For special occasions, I like to arrange the Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe on a large platter fanned out side-by-side, garnished with whole sage sprigs and a scattering of pomegranate seeds for a festive touch. Another fun idea is to top each potato with a dollop of sour cream or Greek yogurt mixed with chives for a creamy contrast. It’s those little touches that really elevate the presentation and make guests smile.

Make Ahead and Storage

Storing Leftovers

I usually let leftover Hasselback sweet potatoes cool completely, then store them in an airtight container in the fridge. They keep well for up to 3-4 days. When you’re ready for a tasty snack or a quick side, they’re just as delicious reheated.

Freezing

Freezing works okay if you’re in a pinch, but I recommend freezing before the final broil step to ensure the best texture. Wrap each potato tightly in foil or plastic wrap, then place in a freezer-safe bag. When thawed, reheat in the oven wrapped in foil, then uncover and broil briefly to crisp up. That little step helps preserve the signature Hasselback crunch.

Reheating

To bring leftovers back to life, I pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes. If you want to revive some of the crisp edges, finishing under the broiler for a couple minutes is always a winner. Just avoid microwaving if you can — it tends to make the potatoes mushy and less enjoyable.

FAQs

Final Thoughts

This Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe has become one of my favorite ways to dress up simple ingredients and make weeknight dinners feel a little more special. I love how the sweet, savory, and warming spices all come together without complicated steps, making it a foolproof crowd-pleaser. Give it a try—you’ll likely find yourself coming back to it again and again, just like I do when I want that perfect cozy side that’s full of flavor and texture.

Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe

★★★★★ 5 from 616 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 2 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

This Hasselback Sweet Potato recipe features thinly sliced, roasted sweet potatoes with a delicious blend of olive oil, butter, garlic, nutmeg, and sage. The sweet potatoes are both crispy on the edges and tender in the center, flavored with aromatic herbs and spices, making it a perfect side dish for any meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 medium sweet potatoes (about 10–12 ounces each)
• 1 tablespoon + 2 teaspoons olive oil
• Kosher salt and black pepper, to taste
• 2 tablespoons unsalted butter
• 3 garlic cloves, chopped
• ½ teaspoon nutmeg
• 2 tablespoons finely chopped sage
• 1 shallot, thinly sliced (optional)

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Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to crisp the sweet potatoes nicely.
2. Prepare the sweet potatoes: Wash and dry the sweet potatoes thoroughly. Using a sharp knife, make thin, evenly spaced vertical slices across each sweet potato, being careful not to cut all the way through. The slices should be about 1/8 to 1/4 inch apart.
3. Season the potatoes: Carefully fan the slices slightly to separate them, then brush the sweet potatoes with 1 tablespoon of olive oil. Season generously with kosher salt and freshly ground black pepper.
4. Roast the potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 35-40 minutes until the potatoes are tender inside and edges are starting to crisp.
5. Prepare the butter mixture: While the sweet potatoes roast, melt the unsalted butter in a small pan over medium heat. Add the chopped garlic, nutmeg, and finely chopped sage to the melted butter and cook for 1-2 minutes until fragrant. If using, add the thinly sliced shallot and cook until softened but not browned.
6. Brush and finish roasting: Remove the sweet potatoes from the oven and carefully brush the garlic and herb butter mixture over and between the slices. Return the potatoes to the oven and roast for an additional 10-15 minutes, allowing the butter mixture to soak in and the edges to crisp further.
7. Serve: Once fully cooked and golden, remove from the oven and let cool slightly. Serve warm as a delicious side dish to your favorite meal.

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Notes

• If you prefer, you can use fresh rosemary instead of sage for a different flavor twist.
• Ensure the knife cuts don’t go all the way through the sweet potatoes to keep their shape intact.
• For a vegan version, substitute butter with a plant-based butter or extra olive oil.
• Slicing the sweet potatoes thinly allows for better flavor absorption and a crispier texture.
• Adjust the amount of nutmeg according to your preference for a more subtle or pronounced warm spice flavor.

Keywords: Hasselback sweet potatoes, roasted sweet potatoes, crispy sweet potatoes, side dish, garlic butter sweet potatoes, herb roasted sweet potatoes