Hasselback Sweet Potatoes with Brown Sugar Glaze
These Hasselback Sweet Potatoes are a stunning side dish with crispy edges, tender centers, and a rich brown sugar glaze. Perfect for holidays or any special dinner, they’re as delicious as they are visually impressive.
Equipment
- Sharp chef’s knife
- Cutting board
- Wooden spoon or chopsticks (as slicing guides)
- Baking sheet or casserole dish
- Parchment paper or silicone mat
- Pastry brush
- Saucepan
- Measuring cups and spoons
Ingredients
For the Potatoes:
- 4-6 medium-sized sweet potatoes evenly shaped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper optional
For the Glaze:
- ½ cup brown sugar
- 2 tablespoons unsalted butter melted
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
Prepare the Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Scrub sweet potatoes, pat dry, and place on a cutting board.
- Use a sharp knife to make thin, evenly spaced cuts across each potato, stopping just before the bottom (use a wooden spoon or chopsticks as guides).
Season and Roast:
- Drizzle olive oil over the potatoes, making sure it gets between the slices.
- Sprinkle with salt and optional black pepper.
- Place potatoes on a baking sheet lined with parchment paper. Roast for 40–50 minutes, or until tender and golden.
Make the Glaze:
- In a saucepan, combine brown sugar, melted butter, cinnamon, and vanilla extract.
- Heat over medium heat, whisking constantly, until the mixture simmers and thickens slightly (5–7 minutes).
Glaze the Potatoes:
- Brush the glaze over the potatoes during the last 15–20 minutes of roasting, ensuring the glaze seeps into the slices.
- Return to the oven and roast until the glaze is caramelized.
Serve and Enjoy:
- Remove from the oven and let cool for a few minutes. Serve warm as a side dish for your favorite holiday meal.
Notes
Make-Ahead Tip: Prepare and slice the potatoes ahead of time, refrigerating them in cold water to prevent browning.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm in a 350°F oven for 10–15 minutes or microwave for 1–2 minutes.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm in a 350°F oven for 10–15 minutes or microwave for 1–2 minutes.