Maple Pecan Hasselback Sweet Potatoes

Directions

1. Preheat the oven to 425°F (218°C).
2. Place a sweet potato between two chopsticks to stabilize it. Slice every ½ inch along the potato, cutting all the way down until the knife hits the chopsticks. Repeat with the second sweet potato.
3. Brush the sweet potatoes with vegetable oil and season with salt and pepper. Place in a small baking dish.
4. Bake for 30–40 minutes, or until the potatoes are tender but not fully caramelized.
5. Remove the sweet potatoes and increase the oven temperature to 450°F (230°C).
6. In a small bowl, mix the melted butter, cinnamon, chopped walnuts, maple syrup, vanilla extract, and kosher salt.
7. Pour the maple-pecan mixture over and between the sweet potato slices, gently pushing the walnuts into the cuts.
8. Return to the oven and bake an additional 8–10 minutes until the tops are golden and caramelized.
9. Remove from the oven and spoon any pan juices over the sweet potatoes before serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 40–50 minutes
Total Time: 55–65 minutes
Servings: 2–4
Difficulty: Medium

Variations & Substitutions

• Substitute walnuts with pecans for a classic flavor pairing.
• Drizzle with a little extra maple syrup or honey for added sweetness.
• Sprinkle with a pinch of smoked paprika or cayenne for a subtle kick.
• Use butter-flavored coconut oil for a dairy-free alternative.

Serving Suggestions