Looking for another way to enjoy sweet potatoes? These hasselback sweet potatoes with rosemary and garlic are for you!
Hasselback potatoes are a lovely side dish cause let’s be honest, they’re more elegant than a simple baked potato. They have pretty slices all along that you can fill with any herbs and spices you’d like, and we can’t forget the melted butter.. because butter makes everything better.
Grab some sweet potatoes, your favorite herbs and spices and some butter.. it’s time to make some hasselback potatoes!
Pro tip: don’t slice all the way through the potato because then some of the slices will separate and break off. Make sure you’re using a sharp knife but take your time.
Rosemary and Garlic Hasselback Sweet Potatoes (makes 4)
- 4 medium-sized sweet potatoes
- 1 tsp rosemary
- 3 garlic cloves
- 2 tbsp melted butter
- 2 tsp oil
- Preheat oven to 425F degrees. Slice sweet potatoes into thin slices, leaving 1/4 inch at the bottom unsliced.
- Place potatoes in a pan or on a baking sheet. Brush potatoes with melted butter and oil, making sure to get in between all the slices. Top potatoes with rosemary and add garlic in the pan.
- Bake at 425F for 30-50 minutes (depending on size) or until potatoes are tender. Enjoy!