EASY Hasselback Sweet Potatoes Recipe | Delightful E Made (2024)

What do I need to make Hasselback sweet potatoes?

Here’s a quick reference shopping list of the ingredients you’ll need for this recipe. Note that I’ve linked my favorite ingredients for this recipe from Target (affiliate links.) Target is great when you need ingredients last-minute, as you can do Target pick-up, Target drive-up or even delivery. All of these options can be done the same day.

• Sweet potatoes – fresh, whole sweet potatoes from the produce section is what you’ll need. I don’t recommend canned yams or sweet potatoes, as these will be too mushy for this recipe. You’ll need about 3 lbs or 6 medium potatoes
• Brown sugar – you can use either light or dark brown sugar for the crumble topping. To reduce the calories, you can also use Swerve Brown Sugar alternative which is a great healthier option.
• Chopped pecans – you can purchase either whole pecan halves or pre-chopped pecans.
• All-purpose flour – simple all-purpose flour is needed for making the crumble topping.
• Butter – feel free to use either salted or unsalted butter for this recipe. I prefer using salted butter for most cooking, as I feel it has the best flavor.
• Cinnamon – ground cinnamon adds an amazing flavor to the crumble topping and perfectly compliments the sweet potatoes.
• Nutmeg – along with the cinnamon, adding nutmeg to the crumble topping mixture will add an amazing depth of flavor to the crumble topping.
• Salt – salt is helpful in bringing out the sweetness and flavor in the crumble topping. Don’t leave this out.
• Non-stick baking spray – I like and prefer avocado oil cooking spray, as it is better for you AND doesn’t leave a stick residue on your baking dishes.

For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!

Frequently asked questions about Hasselback potatoes:

• 3 lb. sweet potatoes rinsed, peeled and sliced

Brown Sugar Pecan Crumble Topping:

• 1/2 cup brown sugar you can also use Swerve Brown Sugar alternative
• 1/2 cup all purpose flour
• 1/2 cup chopped pecans
• 3 Tbsp. butter melted
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt

• Preheat oven to 350 degrees. Lightly spray a 12" baking dish (rectangular or oval), with non stick baking spray. (You can also use a 9×9" pan or baking dish.) Set dish aside.

• Rinse and peel the sweet potatoes. Using a Chef's or Santoku knife, slice the peeled potatoes into 1/8" slices. Place the sliced potatoes on their side, keeping the potato shape, in the baking dish.

• Make the brown sugar pecan crumble: to a bowl, add the brown sugar, flour, pecans, cinnamon, nutmeg and salt. Stir together with a fork to combine. Pour the melted butter over the top of the crumble and mix. Mixture will be crumbly and gravel-like.

• Top the sweet potatoes with the pecan crumble mixture, placing the crumble on the tops and sides of the potatoes. Cover the baking dish with foil. (Covering the dish with foil is important, as it will prevent the pecans from over-browning and burning.)

• Bake at 350 degrees for 35 minutes. Remove the foil and bake for another 10 minutes to toast the pecans. (Total bake time will be 45 minutes.)

• Remove from oven and let cool for 10 minutes before serving.

Making in advance for a holiday meal? If you're serving this sweet potato recipe for a holiday meal, I am often asked it if can be made in advance. Yes, this sweet potato dish can be made in advance. You can either assemble it completely and wrap tightly in foil, and refrigerate overnight. Then bake before serving.

You can also assemble and bake the day before, let cool, wrap and refrigerate overnight. Reheat the day of the dinner by heating the oven at 350 and reheating for 20-30 minutes until fully heated through. Make sure the baking dish is covered with foil when reheating.

Storage & refrigeration: leftovers need to be refrigerated. Store in an airtight container or wrap the baking dish tightly with plastic wrap. Leftovers will keep 3-4 days, refrigerated.