Hasselback potatoes trace their name to the classic Hasselbacken restaurant in Stockholm. This version uses baby sweet potatoes—I found vibrant purple ones at the farmers market—which become tender inside and slightly crisp on the edges when roasted. Thin crosswise slices allow brown butter and fresh thyme to seep into every bite, creating a rich, aromatic profile that fills the kitchen as they roast. These smaller sweet potatoes cook faster than larger tubers, so timing and modest slicing are key to evenly cooked, attractive results.
Begin by trimming the ends of each potato and shaving a small portion off the bottom so the potato sits flat and stable while you make the slices. Stability helps you make even cuts and prevents the slices from going all the way through.
A simple trick to keep the slices uniform and not cut through the potato is to lay it between two chopsticks or on wooden spoons. They act as guards so your knife stops at the same depth on each slice. Aim for thin, 1/8-inch slices so the butter and thyme can penetrate without the potato falling apart.
To make the flavored butter, slowly melt unsalted butter with fresh thyme in a small saucepan. Cook over medium heat until the milk solids in the butter begin to brown and release a nutty aroma—this brown butter will add a deep, toasty richness that complements the sweet potato’s natural sugars. Remove the thyme sprigs, reserve the leaves if desired, and brush the warm brown butter between the slices for maximum flavor infusion.
Brush half of the brown butter over the prepared potatoes and season with kosher salt and freshly cracked black pepper. Roast at 400°F (about 200°C) for roughly 20 minutes, then brush with the remaining brown butter and return to the oven for an additional 20–25 minutes, or until the edges begin to crisp and the centers are tender. Keep an eye on oven time—smaller potatoes will finish faster, while slightly larger baby potatoes may need the full additional time.
More Sweet Potato Recipes to Try
Hasselback Sweet Potatoes
Author: Justin McChesney‑Wachs
- Prep: 15 mins
- Cook: 45 mins
- Total: 1 hr
- Servings: 6 sides
- Course: Side
- Cuisine: American
Thinly sliced baked sweet potatoes brushed with thyme‑infused brown butter, seasoned with kosher salt and pepper, and roasted until tender with crispy edges. A simple, elegant side that pairs well with roasted meats, salads, or as part of a holiday spread.
Ingredients
- 6 baby sweet potatoes (purple or orange varieties work well)
- 3 tablespoons unsalted butter
- 4 sprigs fresh thyme, leaves removed
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the ends of the potatoes and slice a small flat base from the bottom so each potato sits steadily. Place a potato between two chopsticks or on two wooden spoons to act as guides and make 1/8‑inch crosswise slices, being careful not to cut through to the bottom.
- Make the brown butter: melt the butter with the thyme leaves in a small saucepan over medium heat. Cook until the butter begins to brown and gives off a nutty aroma, about 4–6 minutes. Remove from heat and discard or reserve the thyme stems.
- Arrange the potatoes on a parchment‑lined baking dish. Using a pastry brush, spoon half of the brown butter into the slice gaps and over the surface of the potatoes. Season with kosher salt and freshly ground black pepper.
- Bake for about 20 minutes. Remove the pan, brush the remaining brown butter over the potatoes, making sure some gets between the slices, and return to the oven.
- Bake another 20–25 minutes, or until the potatoes are tender when pierced and the outer edges begin to crisp and caramelize. Exact time depends on the potato size.
- Serve hot. Garnish with a dollop of sour cream, crème fraîche, a sprinkle of additional thyme leaves, or your favorite baked‑potato toppings.
Tips & Serving Suggestions
Choose small, evenly sized sweet potatoes for uniform cooking. Thin slices let the brown butter and thyme flavor penetrate without making the potatoes fall apart. These make an eye‑catching side dish for weeknight dinners and festive meals alike. Leftovers reheat well in a hot oven to restore crisp edges.
Tried this recipe?
Let us know how it turned out in the comments and share any variations you enjoyed.