Brushed with a mixture of rosemary, garlic and olive oil, these hasselback sweet potatoes make a beautiful side dish that’s a more exciting version of a baked potato.
- 1/4 cup olive oil
- 1–2 tablespoons chopped fresh rosemary
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 medium sweet potatoes
- Chopped parsley for serving
- Flaky sea salt for serving
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- In a small bowl, whisk together the olive oil, rosemary, garlic, salt and pepper.
- Wash and scrub the sweet potatoes, as needed. Pat them dry with a towel. Place a chopstick on either side of a potato. With a sharp knife make slits about 1/8-inch wide. Do not cut all the way through. The chopsticks will help stop the knife. Repeat with the remaining potatoes.
- Place the sweet potatoes on the prepared baking sheet. Spoon half the rosemary olive oil on the potatoes. Brush the oil all over them.
- Bake the potatoes for 30 minutes. Use a fork to spread apart the slices slightly. Spoon the rest of the rosemary oil onto the potatoes and brush it in.
- Continue baking the sweet potatoes for another 30 minutes until they are tender and you can easily pierce them with a paring knife. Also, the edges should be lightly browned.
- Garnish the potatoes with chopped parsley and flaky sea salt before serving.
The potatoes are best served warm right from the oven.
Store leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the oven at 375 degrees F. Pierce the potatoes in the center and if the knife comes out hot, the potatoes are ready.
If you don’t have fresh rosemary, substitute with 1 teaspoon of dried rosemary.
Optional additions: You can sprinkle the potatoes with parmesan cheese, nutritional yeast or red pepper flakes.
Keywords: hasselback sweet potatoes, hasselback potatoes