Garlicky Hasselback Sweet Potatoes
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1tablespoon plus 2 teaspoons olive oil
- 2medium sweet potatoes (about 8 to 10 ounces each), scrubbed and dried
- 1teaspoon kosher salt, plus more for seasoning
- 2tablespoons unsalted butter
- 4garlic cloves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
184 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 425 degrees. Pour 1 tablespoon olive oil into a large cast-iron skillet, swirl it so it coats the whole pan, then put it in the oven while you cut the potatoes.
- Step 2
Cut the potatoes in half lengthwise, place cut side down on a cutting board, then use a knife to make ⅛-inch slices on a slight bias from the top to the bottom of the potato half. Cut almost all of the way through the potato, stopping before you reach the bottom. (A serrated knife makes the job easier. You can also lay chopsticks down on either side of the potato to keep the knife from slipping through the potato.)
- Step 3
Carefully remove the skillet from the oven and nestle the sweet potato halves inside in a single layer. Drizzle the top of each with ½ teaspoon olive oil, sprinkle with salt, then bake for 30 minutes.
- Step 4
Meanwhile, add the butter to a small pot with 1 teaspoon salt. Grate the garlic into the pot with a microplane, then heat over low until the butter is melted.
- Step 5
Take the sweet potatoes out of the oven and, keeping in mind that the pan is hot, use a fork or offset spatula to gently pry the slices apart so that there’s more room between each one. Use a brush to generously coat the potatoes with garlic butter (the more you get inside the slices, the better). Reserve any excess.
- Step 6
Bake for an additional 10 minutes. For extra crisp edges, broil potatoes for 2 to 4 minutes, until the ruffles are charred. Brush with reserved garlic butter, and serve.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Tiffany
These were excellent! Added smoked paprika and some thyme to the garlic butter as suggested in the intro. The undersides were deliciously carmelized. Will make again for sure.
JB
Used this recipe for sweet potatoes at Thanksgiving dinner because we were tired of super sweet dishes. Made with extra garlic. Very nice.
Pallykin
The smoke point of olive oil is 410F, so I reduced the oven temperature toe 410F which solved the problem.
Simon Greedwell
The chop stick tip was great! No way could I have done this without it!!
Terrence
Will definitely skip olive oil next time due to the low smoke point in favor of a higher burning oil, or reduce the over temp to 400. The smoke alarms were going off!
Mara
The caramelization on the sweet potatoes was delicious. I agree with another note that next time I will infuse garlic into oil instead of brushing it on with actual garlic. It was difficult to get the garlic in the crevasses, so I put some aluminum foil over the dish to keep the garlic from burning on top. I added zucchini during the last 10ish minutes as well using the same technique and that also turned out delicious - nice to not have to dirty a second pan for my other veggies!
AT
These turned out really nicely. Favorite part was crispy caramelized bottom and edges of sweet potato. I used coconut oil instead of olive oil in the cast iron given higher smoke point, then butter over top along with cinnamon and other spices. I also peeled the potatoes before slicing/cooking them which made them much easier to eat.
Judy
This little gem of a recipe is super easy and delish! Served with hummus and salad. It's a keeper.
Newbie here
Do you peel the potatoes first? Can’t tell from photos.
Judy Forkner
Preheat oven to 400, not 425 (375 for convection). Add smoked paprika and thyme or oregano to butter and garlic mixture.
FlyingFeathersFarm
This was yummy! The caramelization of the sweet potato paired with the buttery garlic was delicious. However, I think I will peel the potato next time, as the skin was not tasty and everyone picked it off.
Alanna
I loved this unique take on sweet potatoes, and I added smoked paprika and thyme to the garlic mixture with great success - but the recipe did have its minor issues. I couldn't get the sweet potato slices apart enough to get the garlic in there. The caramelization was nearly perfect but mine did burn around the edges for some reason. I would also recommend using a cooking oil with a higher smoking point as it does get smokey in the oven. I will definitely be trying this again with a few tweaks!
BFF
I made these with purple sweet potatoes and applied the tips from others— smoked paprika and oregano. We snacked on them but do wonder what vegetarian main dish this would pair well with.
claire
refrying leftovers in a pan almost tastes better
SCA
A delicious mix of flavors. Took the advice of others and added some oregano and paprika to taste. I was making for a party of 8 so couldn’t get a good caramelization off the cast iron (instead cooked on a sheet pan). I also wish I broiled it to crisp up the ruffles even more. The contrasting textures is * chef’s kiss *
Andrea
These were totally delicious and going on my regular recipes for potatoes. I we added more garlic to the butter and I only broiled for 1 min so as not to burn the garlic chunks once they were added.
Maja C.
This was delicious! I doubled the recipe and its an incredible leftover, main, or side. Plus my house smells like sweetness and garlic so 10/10.
april
followed the recipe to the letter and....nah. lots of work for the end result and WAY too much garlic for 4 potato halves. maybe with plain russets but not sweet potatoes. i do agree the caramelization on the bottom given the preheated cast iron was a pleasant surprise; the only redeeming part.
k
Used four small sweet potatoes and extra butter and (chopped, not minced) garlic. A few bites in, I thought, needs a bit of hot pepper flake or smoked paprika, and then a few more bites in, mulling over crispy, caramelized garlic chunks, I thought, no, this is also good. Sweet potato sugar leached into the fat and garlic and created additional flavors that made my heart sing. In the end, I thought, this is a truly excellent way to eat a lump of butter. Five stars.
Michelle
This was soooo delicious and so easy. Will definitely make this again.
db
For some reason I didn’t think it would happen to me, but I kept my oven at 400 degrees F and my smoke detector also went off repeatedly. Annoying! Haven’t tasted them yet but if I make these again I’ll be doing it differently.
Terrence
Will definitely skip olive oil next time due to the low smoke point in favor of a higher burning oil, or reduce the over temp to 400. The smoke alarms were going off!
Private notes are only visible to you.
Advertisement
