Crispy on the edges and buttery in the center, these Hasselback Sweet Potatoes are an easy side dish that looks extra special on the table. Each thin slice soaks up plenty of garlic butter as it bakes in the oven or cooks in the air fryer, giving you tender, caramelized layers in every bite. They’re perfect for holidays (add them to your Thanksgiving menu) or weeknight dinners when you want something cozy but a little elevated. If you love this style of potato, be sure to try my classic Hasselback Potatoes, too!
Ingredients & Substitutions
- Sweet Potatoes: You’ll need 5 sweet potatoes, almost 4 pounds in total, washed and patted dry. Choose firm potatoes with smooth skins for even cooking.
- Butter: Unsalted butter, melted, is used to coat the potatoes and infuse them with rich, savory flavor. If you only have salted butter, reduce the added kosher salt slightly.
- Garlic Powder: Garlic powder adds a warm, savory note that complements the natural sweetness of the potatoes. Fresh minced garlic could be used instead, though it may brown more quickly in the oven.
- Kosher Salt & Black Pepper: Kosher salt and ground black pepper season the potatoes perfectly. Adjust to taste, especially if using salted butter.
- Fresh Herbs (Optional): Fresh rosemary or thyme can be added for garnish to enhance flavor and presentation, though these are optional.
FAQs
Can I make these ahead of time?
Yes! Slice the sweet potatoes and brush with butter, then cover and refrigerate for a few hours before baking. Add a little extra butter before baking.
Can I use other types of potatoes?
Russet or Yukon gold potatoes work too, but cooking times may vary. Sweet potatoes give the best combination of natural sweetness and tender texture.
Can I add other seasonings?
Absolutely! Paprika, smoked paprika, or a sprinkle of brown sugar can add extra flavor and depth.
Can I add cheese or nuts?
Yes! Sprinkle shredded Parmesan, crumbled feta, or shredded Gruyere over the potatoes in the last 5-10 minutes of baking. Chopped pecans or walnuts can also be added for crunch.
Can I make Hasselback Sweet Potatoes in the air fryer?
Yes! Just make sure your sweet potatoes fit comfortably in the air fryer basket. Brush them with garlic butter and air fry at 350°F for about 20-40 minutes (yes, a wide range, but it all depends on the size of the potatoes), brushing with more butter halfway through. The ends may get nicely browned and crispier than the middle, but I like the added texture. For best results, I do recommend roasting the potatoes in the oven.
Serving Ideas
These Hasselback Sweet Potatoes are a beautiful addition to any dinner table. They pair perfectly with roasted meats, cozy fall mains, or simple weeknight proteins.
- Serve alongside Roasted Chicken, baked pork chops, or a holiday ham (like my Brown Sugar Glazed Ham) for a comforting, balanced meal.
- Add a drizzle of browned butter, maple syrup, or a sprinkle of crispy bacon just before serving for an extra flavor boost.
- Pair them with a simple side salad or roasted vegetables like Parmesan roasted asparagus to round out a hearty, colorful plate.
How To Store Hasselback Sweet Potatoes
Room Temperature: Store leftover sweet potatoes in an airtight container for up to 2 days.
Refrigerator: Refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) to maintain crisp edges.
Freezer: These are best enjoyed fresh, but you can freeze cooked sweet potatoes for up to 1 month. Reheat slowly in the oven to prevent them from getting mushy.
Hasselback Sweet Potatoes
Ingredients
- 5 large (about 12 ounces each) sweet potatoes, about 4 pounds total, washed, patted dry
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper
- Fresh rosemary or thyme, for garnish, optional
Instructions
- Preheat the oven to 425°F* (220°C). Line a baking sheet with parchment paper or foil.
- Place each sweet potato between two chopsticks or wooden spoons on a cutting board. Slice crosswise into thin slits about ⅛ inch apart, being careful not to cut all the way through. Repeat for all sweet potatoes.
- In a small bowl, stir together melted butter, garlic powder, kosher salt, and black pepper until well combined.
- Place the sliced sweet potatoes on the prepared baking sheet. Using a pastry brush or spoon, generously coat each sweet potato with the garlic butter mixture, brushing some into the slits. Reserve a little of the mixture for later.
- Bake the sweet potatoes for 30 minutes.
- After 30 minutes, carefully use a knife to gently pull the layers apart. Brush again with some more of the reserved garlic butter, saving the rest for serving.
- Return the potatoes to the oven and bake for another 15-20 minutes, or until the sweet potatoes are crispy on the outside and tender on the inside. (Cooking times may vary depending on the size of the potatoes you are using.)
- Remove from the oven. Brush with the remaining garlic butter and garnish with fresh rosemary or thyme if using. Sprinkle with a little extra kosher salt or black pepper to taste.
Notes
- Prepare sweet potatoes as instructed.
- Brush generously with garlic butter, making sure some gets between the slices.
- Arrange sweet potatoes in the air fryer basket. (Depending on the size of your air fryer, you may need to work in batches.)
- Air fry at 350°F for 20-30 minutes (or more), depending on the size of the potatoes.
- Halfway through cooking, brush with additional garlic butter and gently fan apart the slices if needed.
- Once tender inside and crispy on the edges, remove from the air fryer.
- Brush with any remaining garlic butter, garnish with fresh herbs if desired, and serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These turned out amazing! The edges were perfectly crispy and the centers so soft and buttery. I loved them!
Elizabeth
I love sweet potatoes, and these were fantastic with the garlic butter! What a neat presentation, too!
Stephanie
These look fancy, but they are so simple to make. The garlic butter is perfect for sweet potatoes.
Bella
I am not a huge fan of sweet potatoes, but I have to admint these looked really good! And, if you like sweet potatoes, you will love these.
