Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe

I’m really excited to share this Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe because it’s one of those dishes that looks fancy but is surprisingly simple to make. The way the sweet potatoes fan out after baking, soaking up all the buttery, garlicky goodness with just a hint of warm nutmeg and fresh sage, makes it taste like a special occasion every time. Whenever I serve this, it’s a real crowd-pleaser—perfect for holiday dinners or a cozy weeknight where you want something comforting and a little elegant.

If you’re wondering whether it’s worth trying Hasselback sweet potatoes rather than just roasting them whole or mashing, trust me—you’ll enjoy the crispy edges combined with tender, flavorful slices, all in one bite. Plus, the garlic, sage, and nutmeg combo gives it this unique autumnal vibe that makes it great for fall and winter menus. I always find myself reaching for this recipe when I want a veggie side that feels both homey and just a bit fancy.

Ingredients You’ll Need

These ingredients come together beautifully to create layers of flavor and texture. When shopping, look for fresh sage and firm, evenly shaped sweet potatoes to make slicing easier and even cooking a breeze.

• Olive oil: Adds a lovely fruitiness while helping the crispy edges develop.
• Sweet potatoes: Choose medium-sized ones so they’ll cook evenly and slice nicely for the Hasselback effect.
• Kosher salt and black pepper: Essential for enhancing all the flavors without overpowering them.
• Unsalted butter: Brings richness and helps the garlic and sage flavors infuse into the potatoes.
• Garlic cloves: Freshly chopped garlic gives this dish its savory kick; it browns beautifully when roasted.
• Nutmeg: Just a pinch adds warm, aromatic depth—don’t skip it, even though it’s subtle.
• Fresh sage: Provides an earthy freshness that pairs perfectly with sweet potatoes and nutmeg.
• Shallot (optional): Thinly sliced, it adds a slight sweetness and an elegant look when roasted on top.

Variations

I love how versatile this Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe is, so don’t hesitate to tweak it to suit your taste or dietary needs. Here are a few ways I’ve played with it, and I encourage you to personalize it too!

• Add cheese: Sprinkling Parmesan or goat cheese towards the end of baking adds a creamy, tangy dimension that I adore.
• Make it vegan: Swap the butter for vegan margarine or more olive oil to keep it dairy-free without losing richness.
• Spice it up: A pinch of cayenne or smoked paprika can warm things up and add some complexity if you like a little heat.
• Herb swaps: Thyme or rosemary can replace sage if you want a different herbal note—both work beautifully with sweet potatoes.
• Add crunch: Toasted pecans or walnuts sprinkled over before serving add a delightful texture contrast.

How to Make Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe

Step 1: Prepare Your Sweet Potatoes

Start by preheating your oven to 425°F (220°C). Wash and dry your sweet potatoes, then place one on a cutting board. Using a sharp knife, make thin slices across the potato, about 1/8 to 1/4 inch apart, being careful not to cut all the way through—stop about 1/2 inch from the bottom. To avoid slicing too deep, you can put chopsticks or wooden spoons alongside the potato as guides. This technique helps the potato fans out beautifully while staying intact.

Step 2: Season and Add the Flavorful Butter Mix

In a small saucepan or microwave-safe bowl, melt the butter with olive oil, chopped garlic, nutmeg, and finely chopped sage. Stir everything until fragrant and combined. Using a brush or spoon, carefully drizzle this buttery mixture over the sweet potatoes, making sure the butter seeps down into the slits. Sprinkle with kosher salt and fresh cracked black pepper for balanced seasoning.

Step 3: Bake Until Perfectly Tender and Crispy

Place the sweet potatoes on a baking sheet lined with parchment for easy cleanup. Bake for about 40-50 minutes, depending on the size of your potatoes. Halfway through, baste them again with any leftover butter mixture to keep things moist and flavorful. You’ll know they’re done when the edges have crispy brown bits and the inside is tender when pierced with a fork. If using shallots, add them on top about 15 minutes before the end of baking to caramelize lightly.

How to Serve Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe

Garnishes

I love topping these Hasselback sweet potatoes with a sprinkle of fresh sage leaves or a dusting of flaky sea salt right as they come out of the oven. Sometimes, I add a little drizzle of maple syrup or a dollop of sour cream to balance the savory notes with subtle sweetness and creaminess. It really lifts the whole dish.

Side Dishes

These sweet potatoes make a fantastic side to roasted chicken, pork tenderloin, or a crisp green salad. One of my favorite meals is pairing them with simple roasted Brussels sprouts and a garlic herb chicken breast for a well-rounded, cozy dinner.

Creative Ways to Present

I once made these Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe for a holiday dinner and arranged individual potatoes in mini cast iron skillets to serve. It looks charming and keeps them warm on the table. You could also slice the potatoes fully after baking and fan them out on a serving plate, drizzling a little extra butter or olive oil for shine.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and I hope you do!—store them in an airtight container in the fridge for up to 3 days. When I do this, I make sure the potatoes are completely cooled to avoid sogginess from steam buildup inside the container.

Freezing

I’ve frozen these once or twice with decent results. To freeze, flash-cool the cooked sweet potatoes then wrap them tightly in plastic wrap and place in a freezer-safe bag. They last about 1-2 months this way. When you want to enjoy them, thaw overnight in the fridge before reheating.

Reheating

Reheating is best in the oven at 350°F (175°C) for about 15 minutes to bring back that crispy edge and warmed-through softness. Avoid microwaving if possible, as it tends to make the potatoes mushy.

FAQs

Final Thoughts

This Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe holds a special place in my kitchen because it’s simple yet impressive, and it makes eating your veggies feel like a treat. I hope you’ll enjoy making it as much as I do—it’s the kind of recipe you’ll come back to again and again, whether for weeknights, holidays, or any time you want a comforting, flavorful side. Give it a try, and don’t forget to savor those crispy edges and rich buttery notes!

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