Maple Hasselback Sweet Potatoes… here just in time for Thanksgiving dinner. This stunning side dish is the perfect accompaniment to whatever you’re serving this holiday! Even if these sweet potatoes are the only thing you make, you’ll look like a rock star (ok, don’t do that for the record lol)!
Thanksgiving is one of those amazing holidays that brings together family and friends – over good food of course! Seasons are changing (pretty darned quickly around here I might add) and it’s the perfect time to curl up on the couch with a hot mug of apple cider and spend a few extra minutes being thankful for all we have.
Now let’s talk about the food. Thanksgiving dinner has always been such a labour of love in our family. I adore the time in the kitchen with my cousins, aunts and sweet mom (missing granny so much) and love hearing about the traditions that each family has. Our Thanksgiving has changed over the years as different dietary restrictions have come to play. Whether it’s celiac, vegan, meat eaters, picky eaters or someone (ahem, Terry) stealing the last beet roll before they even hit the table, there’s always a bit of a challenge.
These Hasselback Sweet Potatoes check all the boxes. Not only are they sure to impress your guests but they can be flexed to fit almost any dietary need! Like many of the best things in life, they may take some extra time to make but I think it’s well worth it.
While it can require patience to get nice even thin slices, practice makes perfect (wine helps… actually… does it?). If you’re having difficulties or want to be sure you don’t cut all the way through the sweet potato, try place chopsticks or wooden spoons on either side of your sweet potato. You want to be sure you only cut 3/4 of the way through otherwise you’ll just be left with sliced sweet potatoes! Still yummy but not QUITE as impressive.
Yams and Sweet Potatoes are often mistaken for one another and are often confused, even on the label at the store shelf. A yam is a starchier root vegetable (an African staple, and can grow very large) that can be a variety of colours including white, orange, or purple!
While very similar, sweet potatoes have a naturally sweeter taste and softer texture – it is a sweet potato that we typically see at the store in those big bins. You can tell them apart in a grocery store as a yam as a skin that looks a little similar to tree bark while the skin of a sweet potato is more smooth and thin! They are rich in potassium, beta-carotene (precursor to vitamin A) and fibre. A super healthy choice when not covered in marshmallows, wink wink!
You can read more here if you like to geek out like me!
Maple Hasselback Sweet Potatoes
The perfect addition to your Thanksgiving dinner, these Hasselback sweet potatoes are gorgeous and are even more delicious.
- 4 small sweet potatoes (around 2 1/2 lbs total)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- salt and pepper to taste
- pinch of nutmeg (optional)
- 1/3 cup chopped pecans (optional)
- 1/2 cup vegan or regular plain Greek yogurt (optional)
Preheat your oven to 400 F and line a large baking sheet with parchment paper.
Slice your sweet potatoes "hasselback" style as seen in the pictures. Slice each yam 1/4 Inch apart, slicing 3/4 of the way through the sweet potato.
Drizzle the sweet potatoes with 1 tablespoon olive oil, season with salt and pepper and place cut side up on the prepared baking sheet. Bake for 30 minutes.
Combine remaining olive oil, maple syrup, and cinnamon in a small bowl. After 30 minutes has passed remove the sweet potatoes from the oven and drizzle mixture on top. You want to try and evenly distribute across the sweet potatoes and into the cuts where possible.
Return sweet potatoes to the oven and cook for another 15-30 minutes. You can test when the sweet potatoes are cooked by poking a fork into the base of the hasselback sweet potato (the cook time will depend on the size of the yams). Best if served immediately! Top with plain yogurt or vegan yogurt and chopped pecans if desired!
These Maple Hasselback sweet potatoes would pair well with these Garlicky Kale Mashed Potatoes, these Parmesan Roasted Carrots or these Parmesan Lemon Roasted Brussels Sprouts.
Meredith K. says
I tried this recipe out last night and my husband and I both loved it! It was a lot of fun to see the little hasselback cuts on the potato open up a bit as they baked and then I was proud when they didn’t fall apart on my first try 🙂 My only advice for future me is to add some parchment paper or other liner underneath the potatoes to make cleanup easier because the maple syrup burned a little on the cookie sheet. This was a nice twist to the classic baked potato recipe that certainly made our Friday night dinner more elegant. Thanks, Tori!
Tori Wesszer says
Hi Meredith – thank you for that valuable tip I will add that to the recipe! Have a wonderful weekend! Tori