The Best Hasselback Sweet Potatoes recipe
Get ready for crispy on the outside and soft, almost creamy sweet potato-ness on the inside. These Hasselback sweet potatoes are wrapped in golden, crispy, salty skin around a mushy center that will melt your troubles away. A super simple must-cook Fall and winter recipe that goes well with everything.
Ingredients
- 4 large Sweet Potatoes with the skin on
- 3 tbsp Olive Oil or Coconut Oil
- ½ tsp Sea salt or Kosher Salt
- Pinch of Pepper
Optional:
- 2 tsp Smoked Paprika
- 2 tsp Dried Thyme
Instructions
- Preheat oven to 400F and line a baking tray with baking paper.
- Rinse the sweet potatoes and pat them dry with a clean towel.Slice the potatoes thinly, stopping about 1/2 inch from the bottom. Rub the potatoes with olive oil and season with salt and pepper (and any other spices you want to add).
- Place the potatoes on the lined baking tray and bake in the oven for around 30-40 minutes or until the potatoes are soft on the inside when you stick a fork in them.
- Serve with a drizzle of olive oil or a dollop of plant butter on top . Sprinkle with herbs and enjoy.
Notes
Cutting Hasselback potatoes is easier than it looks. Just grab two similar size wooden spoons and place them on either side of the potatoes when you slice them. The spoons creates a natural stop and this way all the slices will have a similar depth.
Don’t have wooden spoons? Fear not. You can use chopsticks the same way as wooden spoons.