Oh my! Hasselback Sweet Potatoes with Brown Sugar and Cinnamon are delicious! You can make them plain for a healthy version, or glazed with a butter, brown sugar and cinnamon blend like I did here. Perhaps serve the glaze on the side and let folks control the amount of buttery goodness they want to consume.
Consider adding crushed toasted pecans, mini-marshmallows and a drizzle of maple syrup for an over-the-top treat. You can be creative and stuff Hasselback Potatoes with just about anything. Try a Loaded Russet Hasselback Potatoes stuffed with cheese, sour cream, chives and crispy bacon.
They are also very easy to make!
The technique to turn a sweet potato into a Hasselback Sweet Potato is easy. With a sharp knife, (thank you to my husband for the amazing Shun Bob Kramer Chef Knife), slice 3/4’s of the way through the potato. I like the slices about 1/4 inch thick. Make a glaze with butter, brown sugar and cinnamon.
Bake the cut sweet potatoes in a 400F oven for 45 minutes. Baste with glaze and roast for another 10 minutes.
Hasselback Sweet Potatoes with Brown Sugar and Cinnamon
- 2 large sweet potatoes washed and pat dry
- 2 tablespoons brown sugar
- 2 tablespoons salted butter softened
- 1 teaspoon cinnamon
- Preheat oven to 400F.
- With a sharp knife, slice the sweet potatoes into ¼ inch slices about ¾’s of the way through. Be careful not to cut all the way through.
- Place the cut sweet potatoes on a baking sheet with a parchment paper or silicone mat. Bake at 400F for 45 minutes.
- Blend butter, brown sugar and cinnamon in a small bowl until combined. Set aside.
- Remove the pan from the oven. Brush glaze over potatoes allowing glaze to fall into the slots. Return the pan to the oven and bakes another 10 minutes until the glaze is bubbly and golden.
- Use a spatula to transfer the Hasselback potato to a platter for serving.