Hasselback Sweet Potatoes Recipe

Hasselback Sweet Potatoes Recipe



  • 6 large sweet potatoes

    2 sprigs fresh rosemary

    3 tablespoons olive oil

    3 tablespoons maple syrup, or more if you like

    1 teaspoon dried chili flakes, or more if you like

    1 lime

    6 tablespoons sour cream

    sea salt and freshly ground black pepper

Total Time
1 hr 20 min


Preheat the oven to 400ºF. Cut slits in the potatoes at 1/2-inch intervals, going almost all the way through the potato.

Finely chop the rosemary leaves. Put the potatoes into a roasting pan. Rub the oil over them, then sprinkle with the rosemary and plenty of salt and pepper. Try and get as much of the rosemary into the potatoes as you can.

Bake for 1 hour, or until tender in the middle and crisp outside, and the potatoes have fanned out.

Just before serving, drizzle the hot potatoes with the maple syrup and sprinkle with the chili flakes. Add spoonfuls of sour cream or yogurt, then dig in, with the lime wedges for squeezing.

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Nutrition Facts

Amount Per Serving
Calories 200 Calories from Fat 90
% Daily Value *
Total Fat 10g 15%
Saturated Fat 2.5g 13%
Trans Fat
Cholesterol 5mg 2%
Sodium 710mg 30%
Potassium 380mg 11%
Total Carbohydrate 28g 9%
Dietary Fiber 3g 12%
Sugars 11g
Protein 2g
Vitamin A 270%
Vitamin C 10%
Calcium 6%
Iron 8%
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