Hasselback Sweet Potatoes

Sweet potatoes are sliced very thinly, but not all the way through, dowsed in butter and other toppings, then baked to perfection.

Course Side Dish

Prep Time 15

Cook Time 50

Servings

Calories 349kcal

Author Rachel Ballard

Preheat the oven to 425°F.
Line a rimmed baking sheet with parchment paper and set aside.
Make the slices: You can use two spoons or chopsticks on either side of the sweet potato to prevent cutting all the way through but this didn’t work for me. Just use a sharp knife and go slow. Make slices ¾ of the way through the potatoes every ⅛ inch.
Drizzle the potatoes evenly with avocado oil and a sprinkle of sea salt but don’t try to force it between the slices.
Place potatoes in the oven and reduce heat to 400. Bake 20 minutes.
Remove from the oven and use a knife or fork to gently spread the slices open on the potatoes.
Return to the oven and bake 20 minutes more.
Remove the potatoes one more time and gently pour the butter evenly over each potato, spreading the slices open further. You can add herbs and other flavors at this stage if you prefer, or at the end after baking.
Bake 10 minutes more or until the potatoes are soft when poked with a knife.
Top with your favorite sweet or savory toppings and serve warm.

Nutrition values use savory ingredients