Hasselback Sweet Potatoes with Garlic, Sage, and Nutmeg Recipe
This Hasselback Sweet Potato recipe delivers a beautifully crisp exterior with tender, flavorful layers inside, enhanced by butter, garlic, nutmeg, and fresh sage. Perfect as a comforting side dish or a standout addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Sweet Potatoes and Seasoning
- 2 medium sweet potatoes (about 10–12 ounces each)
- Kosher salt and black pepper, to taste
- 1 tablespoon + 2 teaspoons olive oil
Flavorings
- 2 tablespoons unsalted butter
- 3 garlic cloves, chopped
- ½ teaspoon nutmeg
- 2 tablespoons finely chopped sage
- 1 shallot, thinly sliced (optional)
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). Wash and dry the sweet potatoes thoroughly. Place each sweet potato on a cutting board and make thin, evenly spaced slices across each one, stopping about 1/4 inch from the bottom so the potato stays intact at the base.
- Season and Oil Potatoes: Carefully fan out the slices slightly to separate them. Brush both sides of the potatoes and between the slices with 1 tablespoon plus 2 teaspoons of olive oil. Sprinkle generously with kosher salt and freshly ground black pepper.
- Bake the Potatoes: Place the prepared sweet potatoes on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for about 40-50 minutes, until the potatoes are tender in the middle and crispy on the edges. Turn the potatoes halfway through baking to ensure even cooking and crispness.
- Prepare Garlic Butter Mixture: While the potatoes bake, melt unsalted butter in a small pan over medium heat. Add chopped garlic and finely chopped sage to the butter. Stir for 1-2 minutes until fragrant but not browned. Remove from heat and carefully stir in the nutmeg.
- Brush with Garlic Butter and Finish Baking: Once potatoes are tender and partially crispy, brush the garlic-sage butter mixture generously over and between the potato slices. Optionally add thinly sliced shallots under some slices or on top for extra flavor and texture. Return potatoes to oven for another 5-10 minutes to let flavors meld and shallots soften slightly.
- Serve: Remove the sweet potatoes from the oven. Let them cool for 5 minutes before serving to allow the flavors to set. Serve warm as a delicious side dish that pairs beautifully with roast meats, salads, or vegetarian mains.
Notes
- Be careful not to slice all the way through the sweet potatoes; keep about 1/4 inch intact at the bottom to hold the slices together.
- If you prefer, substitute fresh sage with other herbs like rosemary or thyme for different flavor profiles.
- The optional shallot adds a mild sweetness and subtle crunch but can be omitted for simplicity.
- Use a sharp knife and consider placing chopsticks or wooden spoons on either side of the potato to prevent slicing too deeply.
- Leftover Hasselback sweet potatoes can be refrigerated for up to 3 days and reheated in the oven to retain crispness.