Hasselback Sweet Potatoes

What in the world is a Hasselback? A delicious way to transform your sweet potato!

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It started in Stockholm, Sweden. An innovative chef at the Hasselbacken restaurant developed a method of preparing and cooking potatoes to help any added flavors, sauces, herbs, and spices get into every bite of the potato. This sweet potato version takes that recipe to the next level.

The really fun part is getting to decide exactly which flavors, sauces, herbs, and/or spices are going onto and into your Hasselback. You could even host a ‘Build Your Own Hasselback’ event and provide the scrubbed potatoes, along with a variety of sweet and savory toppings to be incorporated into each person’s creation. One caveat: fresh herbs are recommended over dried herbs due to the high cooking temperature of the oven.

You are going to love how easy it is to customize this dish. Possibly butter and mini marshmallows for the kids. Or go for a throwback to your own childhood with a sweet concoction that features coconut butter, maple syrup, and a little cinnamon.

Savory options include chives, rosemary, tarragon, thyme, parsley, or sage. Cheeses include feta, gouda, Parmesan, or the plant-based versions of those. Or keep it simple with olive oil, salt, pepper, and a little nutritional yeast (or a lot).

Pair it with this quinoa salad and you will have a well-rounded meal.

Are Hasselbacks Healthy?

Sweet potatoes are superstars in the nutritional world. They’re full of fiber and loaded with antioxidants. They’re high in calcium, magnesium, potassium, and vitamins A, B-6, and C, while the toppings will bring their own nutritional value. A little bit of herbs, for example, can pack a powerful nutritional punch.

Should you eat the skins?

The skin may be the healthiest part of this already-healthy vegetable. It’s high in antioxidants, fiber, and minerals. With the Hasselback style of preparation, it will be hard to avoid eating the skin, so don’t try. Eat the skins. Buy organic, if possible. Scrub them well, and pat dry prior to rubbing with oil.

INGREDIENTS

4 medium sweet potatoes, scrubbed
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 teaspoon fresh thyme, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, finely chopped

INSTRUCTIONS

Preheat

Prepare oven and baking sheet.

Slice

Cut potatoes to create Hasselback effect.

Season

Brush with butter mixture.

Bake

Cook until tender and crispy.

Garnish

Top with Parmesan and parsley.

Devour!

FAQs & Tips

How to Make Ahead and Store?

If I were throwing a ‘build your own’ party, say, I’d slice them up ahead of time, and just set them out, ready for the individual toppings. If they are prepped too far in advance, the color might change, so limit the time to 12 hours before baking. Freezing and reheating is not recommended. Leftovers can be kept tightly sealed in the fridge for 2-3 days and then reheated. To reheat, bake at 400°F for 10-15 minutes or until heated through.

Should the potatoes be soaked in water prior to baking?

You can, but it’s not necessary. So, if you have the time, soak the potatoes for 30 minutes to overnight. It helps to remove some of the starchiness and makes them crispier. If it’s ‘crispy’ you’re after but you don’t have time for the pre-soak, try rubbing them with salt and oil then letting the high heat of the oven do its thing.

Can these be cooked in a crock-pot?

You won’t get the crispiness you want. But you could use the convection oven setting. A roasting pan can work for a large number of potatoes if you don’t want to heat the oven up.

Serving Suggestions

Hasselback sweet potatoes can practically be a meal in themselves, with the added toppings. If you are going to serve them alongside other dishes, you may want to choose smaller-sized sweet spuds. They pair well with pineapple dishes, with chopped green salads or grilled salads, and with salmon.