Hasselback Sweet Potatoes

by Shawnda on January 28, 2011

in Holiday Favorites,Veggies & Starches

Hasselback Sweet Potatoes

Sweet potatoes worked their way back into our regular rotation after the Foodie Baby started eating solid foods. They were cheap and easy to make – one large potato, baked and mashed, could literally feed her for a week. We typically prepare them as a side a couple of nights a week by baking until tender and slicing. A quick drizzle of a thyme vinaigrette and a few crumbles of goat cheese and they’re ready to go!

And then I saw Barefoot in London on the Food Network. Ina Garten made Hasselback Potatoes – whole potatoes sliced thinly (but not all the way through) and then roasted. They looked fantastic – I couldn’t wait to try it with sweet potatoes!

I Hasselback-ed our sweet potatoes and it’s now my favorite way to make them. The edges get crispy, the centers stay tender. As they bake, the potatoes fan out so they look just lovely. I picked the most white potato-shaped sweet potato that I could find but they were still a bit irregular so they didn’t get as fan-errific as a white potato would have – but all was forgiven after the first bite!

Hasselback Sweet Potatoes

I Hasselback-ed our sweet potatoes and it’s now my favorite way to make them. The edges get crispy, the centers stay tender. As they bake, the potatoes fan out so they look just lovely.

Ingredients

  • 4 sweet potatoes
  • 4 tsp olive oil
  • salt
  • black pepper
  • 2-3 sprigs fresh thyme
  • 2 Tbsp butter
  • Goat cheese, for serving
  • Thyme Vinaigrette
  • For Vinaigrette
  • Juice of 1 lemon
  • 1/2 tsp mustard (I use creole, a spicy brown mustard)
  • 1 Tbsp finely chopped shallot
  • leaves from 1-2 sprigs of thyme
  • 3-4 Tbsp olive oil
  • Salt

Instructions

Hasselback Sweet Potatoes

  1. Preheat oven to 425.
  2. Wash and pat potatoes dry.
  3. Rub each potato with a teaspoon of olive oil.
  4. With a sharp knife, cut slits almost to the bottom (but not all the way through) of each potato.
  5. Sprinkle with salt, pepper, and thyme leaves.
  6. Cut butter into chunks and place on top of each potato.
  7. Bake ~45 minutes, or until the center is tender. Crumble goat cheese over top and drizzle with Thyme Vinaigrette.

Thyme Vinaigrette

In a small bowl, whisk the lemon juice, mustard, shallot and thyme leaves together. Stream in the olive oil while whisking. Salt to taste. Divide among 4 hasselback sweet potatoes.

Notes

Yields: 4 servings

Confections of a Foodie Bride


If you like this recipe, you also might like these Hasselback Potatoes!

Hasselback Potatoes (So Tasty So Yummy)
Hasselback Potatoes with Cashew Pesto (Joy the Baker)
Hasselback Potatoes (Almost Bourdain)
Parmesan Hasselback Potatoes (Family Fresh Cooking)
Parmesan Hasselback Baked Potatoes (Comfort of Cooking)

{ 24 comments… read them below or add one }

1 Blog is the New Black January 28, 2011 at 5:31 am

So easy but such a stunning presentation! Great job! :)

Reply

2 Carrie January 28, 2011 at 9:01 am

I really love this idea with sweet potatoes! I can’t get enough of them lately, and I’ve always wanted to try Hasselback potatoes – never seen it done with sweet potatoes before!

Reply

3 NIcole January 28, 2011 at 9:23 am

Well I surely have not seen a prettier sweet potato! Beautiful presentation!

Reply

4 katie January 28, 2011 at 9:46 am

You are a genius to do this with sweet potatoes~ absolute genius.

Reply

5 Lauren at KeepItSweet January 28, 2011 at 11:11 am

i love sweet potatoes- what a delicious looking new way to eat them!

Reply

6 Joanne January 28, 2011 at 12:16 pm

Although I love sweet potatoes I’ve never thought to hasselback them before! Sounds delicious.

Reply

7 Fresh and Foodie January 28, 2011 at 1:57 pm

Wow! Not only are these beautiful, but the recipe is so simple. I’m sure it’s delicious, too. Love this.

Reply

8 Jessica January 28, 2011 at 2:39 pm

This is the most elegant way to enjoy a sweet potato! I love the creative spin on it and I’m sure it tastes amazing.

Reply

9 Georgia @ The Comfort of Cooking January 28, 2011 at 4:45 pm

I just made these the other day with Yukon, but I LOVE the idea of doing them with sweet potatoes. Absolutely lovely presentation, too. Great job on these!

Reply

10 Beauty & the Beast January 28, 2011 at 10:43 pm

Simple and elegant. You can’t get any better. Great recipe!

Reply

11 branny January 29, 2011 at 8:01 am

Beautiful, Shawnda.

Reply

12 JustforLicks January 29, 2011 at 10:32 am

I love how this is served. The goat cheese and vinegar probably pair really well with the sweetness of the potato. This recipe is a keeper!

Reply

13 Paula January 29, 2011 at 10:41 am

oh, this looks so delicious! I`m absolutely sure that`s really tasty!

Have a great time,
Paula

Reply

14 laura January 29, 2011 at 12:03 pm

great recipe! i’ve never done potatoes this way, but I can’t wait to try. I’ve stored this on my online cookbook (cookmarked.com).

Reply

15 Ash January 29, 2011 at 12:47 pm

Gorgeous!! I love the flavors for this!!

Reply

16 ctb January 30, 2011 at 10:07 am

Genius idea! Forgive me if I missed it, but @ what temp. do you bake the potatoes?

Reply

17 foodiebride January 30, 2011 at 11:15 am

@ctb, Oops! I baked them at 425.

Reply

18 Stephanie @ Per l'Amore del Cibo January 31, 2011 at 4:31 pm

I love hasselback potatoes, but never thought to try it with sweet potatoes! These look great!

Reply

19 Sylvie February 1, 2011 at 1:00 pm

I never thought of trying it with a sweet potato, but what a great idea!

Reply

20 Delia February 1, 2011 at 5:05 pm

I love this idea! Jason will only eat sweet potatoes if they are cut like fries, but this may win him over.

Reply

21 Jen @ BeantownBaker.com February 1, 2011 at 10:00 pm

Great idea to try them with sweet potatoes!

Reply

22 Dina February 3, 2011 at 10:09 pm

ooh, good idea to do this with sweet potatoes.

Reply

23 Lisa Gabriel January 21, 2014 at 5:45 pm

What about the peel? Is that edible?

Reply

24 Shawnda January 22, 2014 at 11:51 am

Yes.

Reply

Leave a Comment

Previous post:

Next post: