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.
Ingredients
Scale
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)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to crisp the sweet potatoes nicely.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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