Description
These Hasselback Sweet Potatoes are beautifully sliced, brushed with a buttery cinnamon brown sugar glaze, baked to tender perfection, and topped with toasted pecans for added crunch and flavor. A delightful and visually impressive side dish perfect for any meal.
Ingredients
Scale
Sweet Potatoes
- 6 medium sweet potatoes (about 2 ½ lbs. total)
Glaze
- 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)
Topping
- ½ cup pecans (coarsely chopped)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the sweet potatoes.
- Prep the Potatoes: Thoroughly wash, scrub, and dry each sweet potato. Place two chopsticks parallel on a cutting board, then position a sweet potato between them. Using a sharp knife, slice thin cuts about ⅛-¼-inch apart along the sweet potato, stopping when the knife hits the chopsticks to keep the base intact. Repeat this process for all potatoes and place them on a parchment-lined baking sheet.
- Brush with Sauce: In a medium bowl, whisk together melted butter, oil, salt, brown sugar, and cinnamon. Using a pastry brush, evenly coat half of this mixture over the potatoes, carefully spreading the slices apart with fingers or a fork so the glaze seeps into each cut.
- Bake Covered: Cover the baking sheet with aluminum foil and bake in the preheated oven for 25 minutes to start softening the potatoes.
- Apply Remaining Sauce and Bake Uncovered: Remove foil and brush the remaining glaze over the potatoes. Return them to the oven uncovered and bake for an additional 20-25 minutes until tender and caramelized.
- Add Pecans and Toast: Sprinkle chopped pecans on top of the baked sweet potatoes. Reduce oven temperature to 375°F (190°C) and bake for another 5-10 minutes until pecans are lightly toasted and fragrant.
- Serve: Optionally, sprinkle with extra sugar and cinnamon before serving immediately to enjoy warm.
Notes
- Using chopsticks or wooden spoons on either side of the potato helps prevent slicing all the way through.
- Adjust the amount of cinnamon and sugar according to your preferred sweetness and spice level.
- For a dairy-free version, substitute butter with a plant-based alternative.
- Serve as a side dish for fall or holiday meals; pairs well with roasted meats and vegetables.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Hasselback sweet potatoes, baked sweet potatoes, cinnamon brown sugar glaze, pecan topping, easy side dish, fall recipes, holiday side
