Elevate your Holiday side-dish game with these gorgeous Hasselback Sage and Parmesan Sweet Potatoes. Thin slices of sweet potatoes get all tender on the inside and crispy on the outside. Stuff some fresh sage leaves in there and sprinkle with good quality parmesan and you will be coming back for seconds without a doubt. They also get all caramelized on the bottom from the maple. Can anyone say yum!?!
How Can I Cut These Hasselback Sweet Potatoes Without Going The Whole Way Through?
Although these Hasselback Sage and Parmesan Sweet Potatoes look super fancy, they come together so easily. You will want to spend the time cutting the slices carefully to make sure you don't cut the whole way through.
Luckily for you, we have a failproof method for making the slices without going the whole way through (and you don't need to purchase some fandango kitchen device to do it either!). Are you ready for it?
Place a knife or wooden spoons on either side of the sweet potato while cutting. It allows you to go most of the way through, without cutting the whole way through! Genius.
How Do I Cook These Parmesan Sweet Potatoes And Get A Nice Crispy Bottom?
Once you are all prepped it is simply a matter of popping them in the oven for 40 minutes, removing them to baste, and then cooking for another 30 minutes. I like to cook mine in a cast iron skillet because they get nice and hot and give the potatoes a nice crunchy bottom, plus it's a nice way to serve them up. I use this one because I love Lodge products, but any cast iron ski
llet will do.
Skin On Or Skin Off?
I used organic sweet potatoes so I left the skin on as they are full of nutrients. Just be sure to give them a good scrub before cooking. If your sweet potatoes are not organic, give them a good scrub and then peel them before making the slices.
Other than the slices, these parmesan sweet potatoes are mostly hands-off, which gives you plenty of extra time to get started on all your other Holiday dishes.
May I suggest these scrumptious sides:
Recipe
Hasselback Sage and Parmesan Sweet Potatoes
Ingredients
- ⅓ cup extra virgin olive oil
- 3 cloves garlic minced
- 1 tablespoon maple syrup
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- 4 medium sweet potatoes
- 20 fresh sage leaves
- ¾ cup freshly grated parmesan cheese
- ⅓ cup chopped pecans (try these homemade candied pecans)
- salt and pepper to taste
Instructions
- Pre-heat the oven to 425F.
- Rub a medium cast iron skillet or baking dish with oil and set aside.
- In a small bowl, whisk together the olive oil, garlic, honey, paprika and cinnamon until well combined. Set aside.
- Scrub the sweet potatoes and pat them dry. Now it’s time to hasselback the potatoes. Place two knives or wooden spoons on either side of each potato. Carefully cut crosswise slits into the potato at ¼-inch intervals, stopping before you cut all the way through so that the slices stay connected at the base (the knives on the side should stop you from going the whole way through)
- Brush the potatoes all over with half of the oil mixture. Try and get some oil into the slits.
- Arrange the potatoes in the prepared skillet or baking dish. Place 5 sage leaves in between the slices of each sweet potato, and then season the potatoes generously with salt and pepper.
- Bake the potatoes for 40 minutes. Remove from the oven (I use one of these handles on my cast iron skillet) and brush them with the remaining oil mixture.
- Return the potatoes to the oven and bake for about 25 mins until they are nice and crispy on the edges. Sprinkle each of the potatoes with the Parmesan, and pop back into the oven for 5 minutes to melt the cheese. Remove from the oven, sprinkle with some of the chopped pecans and serve.
Matt Freund says
These sweet potatoes look great. I am going to have to give these a try.
Amanda says
I love hasselback sweet potatoes! They make such a pretty presentation on the table (especially for the holidays) and I love how easy they are to portion out to everyone. Your combination of sage, parmesan, and peans sounds divine. Love the tip to cook them in a cast iron pan - it's my favorite cooking vessel for recipes like this, too!
Kirsten/ComfortablyDomestic says
Okay, using the wooden spoon as a guide to avoid cutting all the way through the potatoes is a total game changer! I'm so intrigued by the basting with maple syrup and topping with salty parmesan. A cast iron skillet is a definite must to get that caramelized, crisp bottom. I look forward to trying these soon!
Marisa Franca says
I keep saying that I'm going to make Hasselback something or other. Then I don't. And let me tell you I am so glad you didn't sweeten this already sweet veggie. I love adding spice and with Parmesan it is exactly the side we'd love. Will be making this ASAP.
Traci says
This recipe is after my own heart! I love the look, the flavors, and the texture...and the fact that you used fresh sage is a deal-maker for me! This recipe couldn't be easier and is such a nice alternative to the candied sweet potatoes. Thanks for sharing!
Mackenzie says
I've always wanted to try hasselback potatoes, but I've never found a recipe that has made me excited enough to try them. This however, has ALL of my favorite things in it! Plus, that crispy bottom has me drooling. Thanks for the tip to help prevent cutting all the way through!
Debra says
I'm not sure why I've never tried making these before??? They were so easy (and tasty). Thanks for the tips....
Tina says
Love the technique for cutting the sweet potatoes, yay for this! Definitely going to use your technique. The sweet potato version looks amazing and I am always on the lookout for ideas on how to cook sweet potatoes. This is great, saving this idea and maybe sending to my daughter. Thank you!
Tina says
I've not tried hasselback sweet potatoes, just regular ones with salt and butter. I like the addition of placing the sage in between the slices especially with the sage. Sounds amazing, you're right what a great way to up your side dish game!
Carmy says
This sounds like a delicious combination. I've done hasselback potatoes but not with sage and with sweet potatoes! It must be so delicious with the caramelization too. I'm definitely adding this to my holiday menu.
Dana says
This would be such a great way to serve sweet potatoes this holiday season! (I'm staunchly against marshmallows and having them anywhere near my sweet potatoes, so I *truly* appreciate this recipe, haha.) I can practically smell the sage and parmesan wafting away from those bad boys!
Lisa says
Thank you so much for the tip on how to cut the potatoes into hasselback... I can't tell you how many times I've ended up with sliced potatoes instead of that hasselback look. This is pure genius. Parmesan and sage sound like a delicious match for the sweet potatoes too and I'm loving the crispy edges. This is a hell of a lot simpler than that sweet potato casserole, too.
Tracy says
Is there anything better than a recipe that looks fancy but is actually really easy? Nope, I don't think so! I love that these are made with sweet potatoes. A little healthier and a different flavor than the regular hasselback potatoes you see!
Christina Shoemaker says
These are seriously incredible! I need these for Thanksgiving and basically everyday after! LOL Honestly though that maple syrup is a a genius addition.
Gloria says
These are fun to make, and the presentation is great for entertaining. Fun to prepare any night of the week. Add some great toppings and call it dinner. The perfect side to the holiday dinner table.