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Hasselback sweet potatoes are thinly sliced, fanned open and roasted until the edges turn crisp while the centre stays creamy. Brushed with garlicky maple butter and finished with toasted pecans, they look impressive on a holiday table yet need only a handful of pantry ingredients. With Thanksgiving four weeks away, this is a side dish worth practising now.
Why this side works
A Hasselback is simply a vegetable cut into thin slices that stay joined at the base. The cuts let butter seep between the slices and give the surface far more crisp edges than a plain baked potato. Sweet potatoes are ideal: their natural sugars caramelise, and the maple and thyme add warmth without making the dish dessert-sweet.
Tips for the best result
- Pick even potatoes. Choose medium, evenly shaped sweet potatoes of about 250 g (9 oz) so they cook at the same pace.
- Use the chopstick trick. Rest the potato between two chopsticks or wooden spoon handles and slice down until the knife stops. You get deep cuts without slicing through.
- Roast cut side up, covered first. Starting under foil steams the centre tender; removing it lets the tops crisp and glaze.
- Baste twice. Spooning butter between the slices halfway through is what builds flavour deep inside.
- Add maple late. Syrup burns quickly, so brush it on for the final 10 minutes.
Variations
- Savoury: swap maple for a little Dijon mustard and add rosemary.
- Spiced: add a pinch of smoked paprika or cinnamon to the butter.
- Nut-free: use toasted pumpkin seeds instead of pecans.
- Dairy-free and vegan: use olive oil or a plant-based butter.
Serving ideas for Thanksgiving
Serve one potato per person beside roast turkey or a mushroom main, with cranberry sauce and a sharp green salad to balance the sweetness. If oven space is tight, roast them while the turkey rests; they stay warm for 20 minutes under foil.
Make-ahead and storage
Cut the potatoes up to a day ahead, cover them with a damp towel and refrigerate. Leftovers keep three days in the fridge in an airtight container; reheat at 200°C (400°F) for 10 minutes to bring back the crisp edges.
Recipe
Hasselback Sweet Potatoes with Maple Butter for Thanksgiving
- Prep
- 15 min
- Cook
- 1 h
- Total
- 1 h 15 min
- Calories
- 390
Ingredients
Method
Heat the oven to 220°C (425°F) and line a baking tray with parchment.
Scrub the sweet potatoes and dry them well. Set each between two chopsticks and cut thin slices about 3 mm apart, stopping when the knife meets the chopsticks.
Stir the butter, garlic, thyme and salt together. Place the potatoes cut side up on the tray and brush half of the butter over them, working it between the slices.
Cover tightly with foil and roast for 30 minutes until the centres begin to soften.
Remove the foil, spoon over the remaining butter and roast for 20 more minutes until the edges are crisp.
Brush with maple syrup and roast for 10 minutes until glossy and caramelised.
Scatter with pecans and a pinch of salt and serve hot.
Tips
- Cut the potatoes a day ahead and keep them under a damp towel in the fridge.
- Re-crisp leftovers at 200°C (400°F) for 10 minutes.
Nutrition per serving
- Calories
- 390
- Protein
- 4 g
- Carbs
- 55 g
- Fat
- 17 g
- Fiber
- 7 g
Estimated values, for information only.
Vitamins and minerals per serving
- Vitamin A100%+
Share of an adult’s daily value (FDA). Estimated from the main ingredients using USDA data, ignoring cooking losses; for information only. What do I need each day?
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