Hasselback Sweet Potatoes are not only fun but when you add cinnamon, nutmeg, honey, pepper and pecans, you have the most amazing addition to any meal. You can prepare these in advance and warm up before your meal.
Maybe I am easily impressed, but this is the coolest dish and healthy to boot. I had never heard of Hasselback potatoes and learned that they are named after a restaurant that served them in Stockholm. It refers to slicing the potatoes ¾’s of the way through. This could be a challenge but Sonia at The Healthy Foodie suggested putting the potatoes between two chopsticks. What a great idea, this makes slicing them so easy. I have also read where you could put them between two cutting boards, but I like the chopstick method better. I also used my Le crueset covered baking dish rather than covering with tin foil. It cooks a little quicker and keeps all the flavors in. Taylor said it made the house smell like Thanksgiving!
The sauce is pretty spicy so if that isn’t your cup of tea, decrease the pepper flakes. I love the honey, mustard, nutmeg mixture combined with the sweet potatoes. Now that I have mastered the hasselback potato, I’m going to have to try different toppings.
Hasselback Sweet Potatoes
Hasselback sweet potatoes are not only fun but when you add cinnamon, nutmeg, honey, pepper and pecans, you have the most amazing addition to any meal
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Side
- 4 large sweet potatoes
- 4 tablespoons honey
- 4 tablespoons dijon mustard
- 2 tablespoons rosemary, finely chopped
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon chili pepper flakes
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons pecans, chopped
- Preheat the oven to 375º.
- In a small mixing bowl, add honey, mustard, rosemary, cinnamon, nutmeg, salt, chili pepper flakes and black pepper and stir with a spoon until well combined. Set aside.
- Wash the potatoes and, if necessary, remove a little bit of flesh from the bottom so the potatoes sit flat and steady on the cutting board.
- Place a wooden chopstick on either side of the potato and, slice the potato as thinly as you can without going all the way through. The chopsticks will help to prevent that from happening, but you still have to be careful on the ends, as the chopsticks might not be high enough to completely cover them. You can also put them between two cutting boards if you don’t have chopsticks handy.
- Spoon the honey mixture over the potatoes and push it in between the slices by rubbing the potatoes with your fingers. Place the potatoes in a baking dish, add a little dab of butter on top of each potato and cover with foil.
- Bake for 55-60 minutes.
- About 15 minutes before the potatoes are done cooking, remove the foil, baste with some of the liquid that’s at the bottom of the baking dish, sprinkle with chopped pecans and resume cooking. Drizzle with a the cooking liquid and top with butter.
It may take longer than 1 hour to cook depending on how big the potatoes are so plan accordingly. I like to make them ahead of time and then just warm up before dinner.