• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
  • About Me
  • Contact

Whole Food Bellies logo

menu icon
go to homepage
  • All Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes

    Author: Donna | Published: Nov 15, 2018 | Modified: Nov 16, 2018

    Hasselback Sage and Parmesan Sweet Potatoes

    121 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Print Recipe
    Hasselback Sweet Potatoes pinnable image showing the steps involved in making the sweet potatoes

    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!?! 

    3 Parmesan and Sage Hasselback Sweet Potatoes on a white plate. Topped with parmesan and toasted walnuts

    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.

    Dressing for Parmesan and Sage Hasselback Sweet Potatoes in a bowl with a whisk

    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.

    Cutting method for Parmesan and Sage Hasselback Sweet Potatoes: sweet potato in between two knives

    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 skillet will do.

    Parmesan and Sage Hasselback Sweet Potatoes being brushed with dressing

    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.

    Fresh sage leaves added to Parmesan and Sage Hasselback Sweet Potatoes

    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.

    Completed Parmesan and Sage Hasselback Sweet Potatoes served on a white platter and topped with toasted pecans

    May I suggest these scrumptious sides:

    Garlic pepper skillet beans on a white dish topped with crispy garlic
    Garlic pepper skillet beans
    Creamy Whipped Feta and Cauliflower Mash Recipe in a white bowl topped with chopped spring onions
    Whipped Feta and Cauliflower Mash

    Recipe

    Hasselback Sweet Potatoes on a while plate and topped with parmesan and chopped pecans

    Hasselback Sage and Parmesan Sweet Potatoes

    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 syrup. Can anyone say yum!?! 
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 hrs 50 mins
    Total Time 3 hrs 5 mins
    Course Side
    Cuisine American
    Servings 8 serves
    Calories 209 kcal

    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
    Prevent your screen from going dark

    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.

    Notes

    I left the skin on my organic sweet potatoes because it's full of nutrients and I like the texture. However, if you don't like skin, or your potatoes are not organic, please peel them before slicing.

    Nutrition

    Calories: 209kcalCarbohydrates: 16gProtein: 4gFat: 14gSaturated Fat: 3gCholesterol: 6mgSodium: 186mgPotassium: 254mgFiber: 2gSugar: 4gVitamin A: 9355IUVitamin C: 1.9mgCalcium: 138mgIron: 0.6mg
    Keyword hasselback sweet potatoes, Parmesan Sweet Potatoes
    Tried this recipe?Leave a comment HERE and let us know how it was!
    « Dark Chocolate, Matcha Coconut Truffles
    26 Fun and Healthy Christmas Snacks For The Whole Family »
    121 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Whole Food Bellies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Check out my Amazon store here.

    Reader Interactions

    Comments

    1. Matt Freund says

      April 09, 2020 at 2:28 am

      These sweet potatoes look great. I am going to have to give these a try.

      Reply
    2. Amanda says

      November 27, 2018 at 3:45 am

      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!

      Reply
    3. Kirsten/ComfortablyDomestic says

      November 26, 2018 at 6:26 pm

      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!

      Reply
    4. Marisa Franca says

      November 26, 2018 at 9:32 am

      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.

      Reply
    5. Traci says

      November 26, 2018 at 8:02 am

      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!

      Reply
    6. Mackenzie says

      November 25, 2018 at 2:55 pm

      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!

      Reply
    7. Debra says

      November 25, 2018 at 6:28 pm

      I'm not sure why I've never tried making these before??? They were so easy (and tasty). Thanks for the tips....

      Reply
    8. Tina says

      November 24, 2018 at 9:25 am

      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!

      Reply
    9. Tina says

      November 24, 2018 at 6:40 am

      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!

      Reply
    10. Carmy says

      November 23, 2018 at 8:06 pm

      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.

      Reply
    11. Dana says

      November 21, 2018 at 12:10 pm

      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!

      Reply
    12. Lisa says

      November 21, 2018 at 12:08 pm

      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.

      Reply
    13. Tracy says

      November 21, 2018 at 11:07 am

      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!

      Reply
    14. Christina Shoemaker says

      November 20, 2018 at 12:30 pm

      These are seriously incredible! I need these for Thanksgiving and basically everyday after! LOL Honestly though that maple syrup is a a genius addition.

      Reply
    15. Gloria says

      November 20, 2018 at 12:02 pm

      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.

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    New Recipes

    • chia seeds sprinkled on top of the date smoothie
    • Chia seeds sitting in a wooden spoon
    • Air fryer salmon bite being picked up from a bowl with some chop sticks
    • Ranch dressing being drizzled over a spinach and salmon salad

    Summer Salads

    • Tomato and Nectarine Salad. A great little unique salad showcasing all of summers beautiful fresh flavors
    • Avocado Chicken Salad Recipe
    • Lightened Up Creamy Pasta Salad
    • Spinach Strawberry Pecan Salad

    Snacks

    • banana blueberry smoothie served in a tall glass with a blue and white straw
    • Layered smoothie served in 4 tall skinny glasses
    • Banana cinnamon roll smoothie
    • Pink grapefruit and pineapple smoothie

    Sweet Snacks

    • Banana bars cut into evenly cut squares and stacked one on top of the other
    • Green Tea Seasoned Candied Nuts 550px
    • Up close shot of a matcha energy ball being rolled in coconut
    • 4 ingredient strawberry sorbet

    Savory Snacks

    • broccoli fritters
    • Lemon Beet Hummus served with crisp breads
    • A bowl of orange hummus served in a white bowl surrounded by chopped veggies
    • overhead shot of air fryer chickpeas coated in zaatar served in a wooden bowl against a white background with some loose chickpeas and a jar of dried garbanzo beans in the background

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    Copyright © 2022 Whole Food Bellies