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!?!
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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 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 skillet 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 scrumtious sides:
Hasselback Sage and Parmesan Sweet Potatoes
- 1/3 cup extra virgin olive oil
- 3 cloves garlic minced
- 1 tbsp maple syrup
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 4 medium sweet potatoes
- 20 fresh sage leaves
- 3/4 cup freshly grated parmesan cheese
- 1/3 cup chopped pecans (try these homemade candied pecans)
- salt and pepper to taste
- 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.