Hasselback Sweet Potatoes

Tired of the same old baked potatoes? These Hasselback Sweet Potatoes are sure to add some excitement to your next meal! They’re thinly sliced, then slathered with butter and chopped rosemary and baked until tender with irresistibly crispy tops. They’re an easy, gluten-free side dish that includes just 3 ingredients!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 4 servings

Calories: 219 kcal per serving

Ingredients

4 - sweet potatoes
4 tablespoons - unsalted butter
1 tbsp - rosemary
½ tsp - sea salt

Instructions

Preheat oven to 425 degrees. Line a small rimmed baking sheet with foil and set aside.
Slice the bottoms off of the sweet potatoes so they lay flat on your cutting board. Using a very sharp knife, carefully slice the sweet potatoes in about 1/8" slices, stopping about 1/4-1/2" from the bottom. It's important not to cut through to the bottom to ensure that the sweet potato stays intact.
Combine the melted butter, rosemary, salt and pepper in a small bowl, then brush the tops of the sweet potatoes as well as between the layers with half of the butter mixture.
Bake in the oven for 45-60 minutes until tender, removing from the oven halfway through the cooking time to fan the slices a bit to separate them and brush with the remaining butter mixture. Remove from heat and serve warm as-is or with your favorite toppings. Enjoy!

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