These Hasselback Sweet Potatoes are a Paleo twist on a classic dish. And while these savory treats may look fancy, they’re super easy to make!
You want to know something? This dish is totally deceiving. Because of the thin slicing and pretty fanning, it looks elegant and difficult to make. But by experimenting over the last few weeks, I learned firsthand that it’s pretty darn simple. No Iron Chef knife skills needed.
If you’re anything like me, you find methodical activities (like slicing) to be meditative. If so, you’ll really enjoy creating this dish. I recommend putting on some tunes as you slice away. (I was jammin’ to “Dark Necessities” by the Red Hot Chili Peppers.)
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Here are a few slicing tips to avoid accidentally slicing all the way through the potatoes (and more importantly, slicing off a finger). Then you’ll keep this whole process relatively effortless.
- Sharpen your knife after you slice up each potato. That way, it won’t get stuck as you’re slicing, which can be dangerous.
- When you go to cut your ¼” slices, start in the middle—as if you were cutting your potato in half (except you’re not cutting through it all the way). Then cut the two halves in half again, leaving the bottom intact. Follow that pattern until you end up with ¼” slices.
- Turn the potato around, so you’ll have the best, firmest grip you can get as you slice.
Hasselback Sweet Potatoes
Hasselback Sweet Potatoes
- 4-5 large sweet potatoes, Japanese sweet potatoes, or purple sweet potatoes
- 2 T melted butter
- 2 T coconut oil
- Salt and pepper to taste
- Fresh thyme
- Move your oven rack to the middle of the oven. Preheat it to 425°F.
- As the oven preheats, wash and dry the potatoes. I leave the skin on because it contains some great nutrients, plus I like the crunch. But you can peel it off if you prefer it that way.
- Slice your potatoes, but not all the way through. Leave the bottom intact, so you can get a pretty, fan-like look. I sliced each slice about ¼” thick. My recommendation is to start in the middle, as if you were cutting your potato in half (except you're not cutting through it all the way). Then cut the two halves in half again, leaving the bottom intact. Follow that pattern until you end up with ¼” slices. Also remember to spin the potato around, so you can get the best grip possible.
- Melt the butter and brush it all over the potatoes (top and bottom).
- Bake for 30 minutes, then brush the potatoes with coconut oil.
- Bake for another 30 minutes or until the tops are slightly crispy. (Think french fries.)
- Remove from the oven. Sprinkle fresh thyme over the top. They’re best served warm (straight out of the oven).
(You’ll Also Love: Sweet Potatoes Coconut Cream Au Gratin)