Hasselback Sweet Potatoes (Crispy + Buttery)
🥔 Ingredients (serves 2–4)
2 large sweet potatoes (orange-fleshed work best)
3 tbsp olive oil (or melted butter, or a mix of both)
2 tbsp unsalted butter, cut into small cubes
2 cloves garlic, finely minced
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika (smoked paprika is 🔥 here)
¼ tsp dried thyme or rosemary
Optional toppings:
Fresh parsley or chives, finely chopped
Grated Parmesan
Sour cream or Greek yogurt
Chili flakes or honey drizzle
🔪 Prep the Potatoes
Wash and scrub the sweet potatoes well. Leave the skin on.
Place one potato between two wooden spoons or chopsticks.
Slice crosswise every ⅛–¼ inch, stopping when the knife hits the spoons.
👉 This keeps the potato intact while creating those signature cuts.
🧄 Flavor Infusion
In a small bowl, mix:
Olive oil
Garlic
Salt
Pepper
Paprika
Thyme/Rosemary
Brush the mixture generously over the potatoes, making sure it seeps into the cuts.
🔥 Cooking Options
Oven Method (Classic)
Preheat oven to 425°F / 220°C.
Place potatoes on a baking sheet or perforated tray.
Roast for 35 minutes.
Remove from oven, gently fan open the slices with a fork.
Tuck butter cubes deep into the cuts.
Return to oven and roast another 20–25 minutes, until:
Edges are crispy
Centers are fork-tender
Tops are beautifully caramelized
Air Fryer Method (Like the photo 👀)
Preheat air fryer to 380°F / 195°C.
Cook potatoes for 25 minutes.
Remove, add butter between slices.
Air fry another 10–15 minutes until golden and crisp.
✨ Finishing Touches
Sprinkle with fresh parsley or chives
Add Parmesan while hot so it melts into the cracks
Optional: drizzle honey for sweet-savory magic, or add chili flakes for heat
💡 Pro Tips
For extra crispiness, brush again with oil halfway through cooking.
If the potatoes are very thick, microwave them for 3–4 minutes before roasting.
Want a loaded version? Add:
Bacon bits
Cheddar cheese
Sour cream + green onions
