If you’re looking for a stunning side dish that brings both visual wow and irresistible flavor to your table, you have to try this Hasselback Sweet Potatoes with Pecans and Cinnamon Recipe. Imagine tender, thinly sliced sweet potatoes, perfectly caramelized with a buttery cinnamon glaze, and topped with crunchy toasted pecans. It’s a showstopper that balances sweetness, warmth, and a delightful crunch in every bite. Whether it’s a holiday feast or a cozy weeknight dinner, this recipe will quickly become one of your cherished favorites.
Ingredients You’ll Need
The magic of this Hasselback Sweet Potatoes with Pecans and Cinnamon Recipe lies in its simplicity. Each ingredient works in harmony to create layers of texture and flavor that feel both elegant and comforting.
- 6 medium sweet potatoes (about 2 ½ lbs. total): Choose firm, evenly sized potatoes for consistent baking and presentation.
- 6 tablespoons butter (melted): Adds richness and helps achieve that irresistible caramelized glaze.
- 2 tablespoons oil (olive or avocado): Helps crisp the edges while keeping the potatoes moist inside.
- ¼ teaspoon salt: Balances sweetness and enhances all the flavors.
- ½ cup packed brown sugar (or coconut sugar): Provides deep caramel notes and beautifully complements the cinnamon.
- ¼-½ teaspoon cinnamon (to taste): Brings warm spice that’s perfect with sweet potatoes and pecans.
- ½ cup pecans (coarsely chopped): Adds a satisfying crunch and nutty flavor that contrasts with the soft potatoes.
How to Make Hasselback Sweet Potatoes with Pecans and Cinnamon Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425°F. This high heat is key for creating crispy, caramelized edges on your sweet potatoes while baking them perfectly through.
Step 2: Prep the Sweet Potatoes
Wash, scrub, and dry your sweet potatoes thoroughly to remove any dirt, as you’ll be keeping the skins on for texture and nutrients. Then, place two chopsticks parallel on your cutting board and lay one sweet potato on top. Using a sharp knife, carefully slice thin cuts about ⅛-¼ inch apart, stopping when your knife hits the chopsticks—this technique keeps the bottom intact so your potato fans open beautifully but stays whole.
Step 3: Brush with the Butter-Cinnamon Sauce
Whisk together melted butter, oil, salt, brown sugar, and cinnamon to create a luscious glaze. Using a pastry brush, coat half of this sauce over your potatoes, making sure to gently fan out the slices so the mixture seeps into every crevice. This step ensures each slice is bursting with flavor.
Step 4: Bake Covered, Then Uncovered
Place the potatoes on a parchment-lined baking sheet and cover with foil. Bake for 25 minutes to start softening them. Remove the foil and brush on the remaining sauce, then bake uncovered for an additional 20-25 minutes so the edges get golden and caramelized. This two-stage baking method gives a tender inside with irresistible crispy edges.
Step 5: Add Pecans and Finish Baking
Once the sweet potatoes are tender and nicely caramelized, sprinkle chopped pecans on top. Lower the oven temperature to 375°F and return the potatoes to bake for 5-10 minutes or until the nuts toast lightly, adding a irresistible crunchy texture and nutty aroma.
Step 6: Serve Immediately
For the ultimate experience, serve your freshly baked Hasselback Sweet Potatoes with Pecans and Cinnamon Recipe immediately, with extra cinnamon and sugar sprinkled on top if you want to amp up the sweetness. These potatoes are best enjoyed warm and fresh from the oven.
How to Serve Hasselback Sweet Potatoes with Pecans and Cinnamon Recipe
Garnishes
To elevate your dish even further, consider adding a dollop of Greek yogurt or a sprinkle of fresh thyme for a subtle herbal balance. A drizzle of maple syrup or honey can also amplify the natural sweetness, especially if you love a touch of syrupy goodness with your cinnamon.
Side Dishes
These Hasselback Sweet Potatoes with Pecans and Cinnamon Recipe pairs beautifully with roasted chicken, glazed ham, or even a hearty vegetarian lentil loaf. Their sweet, nutty notes complement savory mains flawlessly, making them versatile for any meal occasion.
Creative Ways to Present
For a wow factor, arrange the hasselback potatoes standing upright on a large platter, so the crispy slices are clearly visible. You can also sprinkle some pomegranate seeds on top for a pop of color and refreshing tartness, perfect for special dinners or holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Hasselback Sweet Potatoes with Pecans and Cinnamon Recipe can be stored covered in an airtight container in the refrigerator for up to 4 days. The potatoes hold their flavor well but are best warmed gently to preserve texture.
Freezing
While the texture of baked sweet potatoes changes a bit when frozen, you can freeze this dish for up to 2 months. Cool completely, wrap tightly in foil, then place in a freezer-safe bag. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place leftover Hasselback Sweet Potatoes in a preheated 350°F oven for about 10-15 minutes until warmed through and the edges crisp back up. Avoid microwaving if you want to keep that gorgeous crispiness intact.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! While sweet potatoes bring a natural sweetness and vibrant color, regular potatoes like Yukon Gold or Russet will work, though the flavor and cooking time might vary slightly.
How do I prevent the potatoes from drying out?
The key is brushing generously with butter and oil mixture and baking covered during the initial phase. This traps steam and moisture, keeping the potatoes tender and juicy inside.
Can I use other nuts instead of pecans?
Yes! Walnuts or sliced almonds are excellent alternatives that toast well and complement the cinnamon-sugar glaze beautifully.
Is it possible to prepare this dish vegan?
Definitely. Swap the butter for a plant-based alternative and use coconut sugar to keep the recipe vegan-friendly without sacrificing flavor.
How can I make the slices more even?
Using chopsticks as a guide is a helpful trick, but going slow and steady with a sharp knife or using a mandoline can help you achieve uniform slices for an impressive presentation.
Final Thoughts
There’s something truly special about the Hasselback Sweet Potatoes with Pecans and Cinnamon Recipe that makes every meal feel like a celebration. The combination of sweet, buttery, and crunchy creates a harmony that’s hard to resist. I encourage you to give this recipe a try — it’s a guaranteed crowd-pleaser that will make you fall in love with sweet potatoes all over again.
Print
Hasselback Sweet Potatoes with Pecans and Cinnamon Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hasselback Sweet Potatoes recipe delivers beautifully sliced, sweet, and spiced potatoes topped with toasted pecans. The potatoes are thinly sliced and baked with a buttery cinnamon-sugar glaze, making a perfect side dish or a flavorful fall-inspired treat.
Ingredients
Sweet Potatoes
- 6 medium sweet potatoes (about 2 ½ lbs. total)
Sauce
- 6 tablespoons butter (melted)
- 2 tablespoons oil (olive or avocado)
- ¼ teaspoon salt
- ½ cup packed brown sugar (or coconut sugar, plus more for topping)
- ¼–½ teaspoon cinnamon (to taste)
Topping
- ½ cup pecans (coarsely chopped)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the sweet potatoes.
- Prep the Potatoes: Wash, scrub, and dry the sweet potatoes thoroughly. Set two chopsticks parallel on a cutting board and lay one potato between them. Using a sharp knife, slice thin cuts about ⅛-¼ inch apart along the length of the potato, stopping when the knife touches the chopsticks to keep the potato intact at the bottom. Repeat for all potatoes and place on a parchment-lined baking sheet.
- Brush with Sauce: In a bowl, whisk together melted butter, oil, salt, brown sugar, and cinnamon to make the glaze. Using a pastry brush, generously brush half of this mixture over all the sliced potatoes, gently spreading apart the slices to coat inside them well.
- Bake Covered: Cover the baking sheet with aluminum foil and bake in the preheated oven for 25 minutes to start softening the potatoes while keeping moisture trapped.
- Bake Uncovered with More Glaze: Remove the foil and brush the remaining glaze over the potatoes. Return the baking sheet to the oven, uncovered, and bake for an additional 20-25 minutes until potatoes are tender and starting to brown.
- Add Pecans and Toast: Sprinkle the chopped pecans over the potatoes, reduce oven temperature to 375°F, and bake for 5-10 more minutes until the pecans are lightly toasted and fragrant.
- Serve: Optionally sprinkle more sugar and cinnamon on top. Serve the Hasselback Sweet Potatoes immediately for best flavor and texture. Enjoy!
Notes
- Using chopsticks as guides helps to make even thin slices without cutting through the potato completely.
- You can substitute coconut sugar for brown sugar for a slightly different flavor or use vegan butter for a dairy-free version.
- Adjust cinnamon quantity to taste for mild or more pronounced spice.
- For a crunchier top, broil for 1-2 minutes at the end but watch carefully to avoid burning.
- Leftovers can be refrigerated and reheated gently in the oven to maintain texture.
