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–+ servings
Three sliced Hasselback sweet potatoes in a cast iron skillet, topped with crumbled cheese, pomegranate seeds, chopped nuts, and fresh herbs.

Holiday Hasselback Sweet Potatoes with Garlic Sage Maple Butter

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
These Holiday Hasselback Potatoes are a showstopping side dish I love making for Thanksgiving—crispy, tender, and stuffed with shallots, then brushed with garlic, sage, and maple butter. Topped with feta, pomegranate, and toasted pecans, they’re bursting with flavor and easy to prep ahead of time.

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
    Three Hasselback Sweet Potatoes rest on a wooden cutting board, with one sweet potato placed between two chopsticks and sliced thinly but not all the way through.
  • 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
    Four whole Hasselbacked Sweet Potatoes, sliced but not all the way through, rest in a black cast iron skillet and are sprinkled with salt and pepper, ready for baking.
  • 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
    A stainless steel saucepan containing melted butter mixed with chopped herbs sits on a light textured surface, ready to be brushed over perfectly baked Hasselback sweet potatoes.
  • 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.
    Three sliced Hasselback sweet potatoes garnished with herbs and garlic, cooked in a black cast iron skillet on a light-colored surface.
  • 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
    Four Hasselback Sweet Potatoes topped with cheese, nuts, and pomegranate seeds are arranged in a black cast iron skillet on a light surface.

Notes

Chopsticks: The chopsticks help prevent slicing all the way through the sweet potatoes. If you don't have any, look for something you can put on either side, such as two spatulas. 
Serving: 1 = 1 sweet potato, Calories: 281kcal, Carbohydrates: 35g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 455mg, Potassium: 512mg, Fiber: 4g, Sugar: 12g, Vitamin A: 18794IU, Vitamin C: 5mg, Calcium: 61mg, Iron: 1mg