One Pan Hasselback Sweet Potatoes
Easy baked or oven roasted hasselback sweet potatoes recipe, homemade with simple ingredients in one pan. Loaded with garlic herb butter! Great for Fall and Thanksgiving!
- 4 Sweet potatoes Medium size, Washed, Patted dry
- 1/2 cup Garlic herb butter Homemade or Store-bought, Melted
Use a sharp knife to make thin slices along the top of each sweet potato, being very careful not to cut all the way through. Stop slicing half inch from the bottom.
Place potatoes on a baking tray that's been lined with aluminum foil and lightly greased with oil.
Brush half the melted butter all over the potatoes.
Bake at 425 degrees F for about 40 minutes.
Remove tray from oven.
Brush remainder of the melted butter all over the potatoes and especially between the slices.
Bake again for another 10-15 minutes or until center of the potatoes are tender and cooked through.
Brush potatoes with the butter that has dripped in the pan.
Garnish with fresh parsley. Serve immediately and enjoy!
- Read all my tips above.
- Tastes best when served immediately. Leftovers can be stored in a sealed container in the fridge for 1-2 days and reheated in the microwave but the skin won't be crispy any more and a bit soggy.
Calories: 315kcal | Carbohydrates: 26g | Protein: 2g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 274mg | Potassium: 438mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19152IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg