Name: Hasselback Sweet Potatoes with Brown Sugar, Cinnamon, and Pecans Recipe
Prep time: 15 min
Cook time: PT-491238H22M36S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 medium sweet potatoes (about 2 ½ lbs. total); 6 tablespoons butter (melted); 2 tablespoons oil (olive or avocado); ¼ teaspoon salt; ½ cup brown sugar (or coconut sugar, plus more for topping); ¼-½ teaspoon cinnamon (to taste); ½ cup pecans (coarsely chopped)

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Introduction

Hasselback sweet potatoes are a visually stunning and delicious side dish, perfect for any meal. Thinly sliced but still connected, these potatoes soak up a lovely buttery cinnamon glaze and get a satisfying crunchy pecan topping. They’re easy to prepare and sure to impress.

A close-up of a whole sweet potato sliced thinly across its body, creating many orange layers held together, each layer showing a soft, cooked texture with a slightly browned skin on the outside; the top is covered with a crumbly, light brown sugar and pecan mixture, adding a rough texture and nutty pieces, while extra pecans are scattered around the white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium sweet potatoes (about 2 ½ lbs. total)
6 tablespoons butter (melted)
2 tablespoons oil (olive or avocado)
¼ teaspoon salt
½ cup brown sugar (or coconut sugar, plus more for topping)
¼–½ teaspoon cinnamon (to taste)
½ cup pecans (coarsely chopped)

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Wash, scrub, and dry each sweet potato thoroughly. Place two chopsticks parallel on a cutting board and lay one potato between them lengthwise. Using a sharp knife, carefully slice the potato about ⅛–¼ inch apart, stopping when your knife touches the chopsticks so the bottom remains intact. Repeat for all potatoes.
Step 3: Place sliced potatoes on a baking sheet lined with parchment paper. In a bowl, whisk together melted butter, oil, salt, brown sugar, and cinnamon. Use a pastry brush to coat half the mixture over the potatoes, gently spreading the slices apart to get the sauce inside.
Step 4: Cover the baking sheet with aluminum foil and bake for 25 minutes. Remove the foil, brush the remaining butter mixture over the potatoes, and bake uncovered for another 20–25 minutes, until tender.
Step 5: Sprinkle chopped pecans on top, reduce oven temperature to 375°F (190°C), and bake for 5–10 minutes more until pecans are lightly toasted.
Step 6: Optionally, sprinkle extra sugar and cinnamon over the potatoes just before serving. Serve immediately and enjoy your flavorful hasselback sweet potatoes.

Tips & Variations

Use chopsticks or wooden spoons as guides for even slicing to avoid cutting through the potato completely.
Swap pecans for walnuts or almonds for a different nutty crunch.
Add a drizzle of maple syrup or honey before baking for extra sweetness.
For a savory twist, omit brown sugar and cinnamon, then brush with garlic herb butter instead.

Storage

Store leftover hasselback sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 10-15 minutes to help restore crispness. Avoid microwaving to keep the texture intact.

How to Serve

The image shows three whole sweet potatoes sliced thinly in a fan shape, arranged on a white round plate with a white marbled background. Each sweet potato is topped with a crumbly, light beige streusel-like mixture and chopped pecans, adding texture and a nutty touch. The sweet potatoes have a warm orange inside with a slightly crisp, darker skin outside. A metal measuring cup filled with more of the crumbly topping sits above the plate, while a cinnamon jar lies near the bottom right corner. A dark blue cloth with scalloped edges is draped around the plate, adding contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potatoes ahead of time?

Yes, you can slice the sweet potatoes and keep them in cold water for a few hours to prevent browning. Just pat them dry thoroughly before proceeding with the recipe.

What if I don’t have a pastry brush?

If you don’t have a pastry brush, you can spoon the sauce over the potatoes and use your fingers or a small spatula to spread it evenly between the slices.