Holiday Hasselback Sweet Potatoes with Garlic Sage Maple Butter
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I love making these Holiday Hasselback Potatoes for Thanksgiving—stuffed with shallots, brushed with garlic, sage, and maple butter, and baked until crisp and tender. Topped with feta, pomegranate, and toasted pecans, they’re a festive, flavor-packed side that always disappears fast.
These Holiday Hasselback Potatoes are a show-stopping side that deserves a spot on your Thanksgiving table. Thinly sliced and stuffed with shallots, they bake up crisp on the edges and tender inside—like the best parts of roasted sweet potatoes and gratin in one bite. Halfway through baking, I brush them with a rich garlic, sage, and maple butter that fills every crevice with cozy, fall flavor.
Just before serving, the potatoes are topped with creamy feta, ruby-red pomegranate seeds, and toasted pecans for a perfect balance of salty, sweet, and crunch. They look stunning, taste incredible, and pair beautifully with any holiday main. The combination of salty, sweet, and crunchy is absolutely wonderful, and every time I make them, they disappear fast. If you’re ready to wow your guests with something that feels both classic and unexpected, these Hasselback potatoes are it.
Make-ahead tips
You can prep these Hasselback potatoes a day in advance! Slice the potatoes, stuff them with shallots, and then place them in a baking dish, covering tightly with foil before putting them in the fridge. Make the garlic, sage, and maple butter ahead and microwave it until melted before brushing it on the potatoes during baking. Bake as directed, then finish with feta, pomegranate, and toasted pecans just before serving for a fresh, festive touch.
Holiday Hasselback Sweet Potatoes with Garlic Sage Maple Butter
Ingredients
- 4 small sweet potatoes
- 2 medium shallots (thinly sliced)
- 1 tablespoon olive oil
- ½ teaspoon EACH: salt and pepper
- 4 tablespoons butter
- 2 tablespoons chopped sage
- 2 cloves garlic
- 2 tablespoons maple syrup
- Feta cheese, toasted pecans, pomegranate seeds, and fresh sage leaves (for serving)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Place a sweet potato between two chopsticks (see notes) and cut ⅛ inch slices from the top to the bottom all the way along the potato. Repeat with the remaining sweet potatoes.4 small sweet potatoes
- Tuck the shallot slices in between some of the sweet potato slices. Place the sweet potatoes into a cast iron pan or small casserole dish, coat with the oil, and season with salt and pepper. Bake for 30 minutes.2 medium shallots, 1 tablespoon olive oil
- While the sweet potatoes are baking, melt the butter in a small pan over medium heat. Add the sage, salt, pepper, and garlic and cook for 1 minute. Remove the pan from the heat and mix in the maple syrup.4 tablespoons butter, 2 tablespoons chopped sage, ½ teaspoon EACH: salt and pepper, 2 cloves garlic, 2 tablespoons maple syrup
- After 30 minutes, remove the sweet potatoes from the oven and use a fork to gently lift them so they fan out and open a little more. Baste with half of the flavored butter, making sure you drizzle some between the slices and also brush it over the outside of the sweet potatoes. Return them to the oven for another 30 minutes, or until they are tender.
- Remove them from the oven and brush them with the remaining maple butter. Top with pecans, feta cheese, pomegranate, and a few fresh sage leaves for serving.Feta cheese, toasted pecans, pomegranate seeds, and fresh sage leaves
Notes
Nutrition
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