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Hasselback Sweet Potatoes

Hasselback sweet potatoes are sliced crosswise and baked until fork-tender, with browned edges and slices that fan apart. A brush of thyme butter adds a savory finish to this simple oven-baked side dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 sweet potatoes medium, scrubbed and dried
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 tbsp unsalted butter
  • 1 tsp thyme leaves fresh

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place a sweet potato between two chopsticks or wooden spoon handles and slice crosswise into 1/8-inch-thick slices, stopping when the knife hits the guides so the bottom stays intact; repeat with the remaining potatoes.
  4. Arrange the potatoes on the baking sheet.
  5. Brush them with the olive oil and season with the salt and pepper.
  6. Bake for 20 minutes, until the slices begin to separate.
  7. Meanwhile, melt the butter.
  8. Stir the thyme leaves into the melted butter.
  9. Brush the potatoes with the butter mixture, working some between the slices.
  10. Bake for 30 to 40 minutes more, until the potatoes are fork-tender and the edges are browned.

Notes

Use chopsticks or wooden spoon handles as slicing guides to keep the potato bottoms intact. Refrigerate leftovers for up to 4 days; freezing is possible, though the texture may soften. For a dairy-free option, use vegan butter.