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Hasselback Sweet Potatoes on a while plate and topped with parmesan and chopped pecans
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5 from 15 votes

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!?! 
Prep Time15 mins
Cook Time2 hrs 50 mins
Total Time3 hrs 5 mins
Course: Side
Cuisine: American
Keyword: hasselback sweet potatoes, Parmesan Sweet Potatoes
Servings: 8 serves
Calories: 209kcal

Ingredients

  • 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
  • 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.

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: 209kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 186mg | Potassium: 254mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9355IU | Vitamin C: 1.9mg | Calcium: 138mg | Iron: 0.6mg