Impress your dinner guests with these exquisite Hasselback Garlic Sweet Potatoes! They’re a fancy spin on a classic comfort food. Not to mention, hasselback potatoes are super simple to whip up and complete any meal.
Sweet potatoes are one of our favorite starchy vegetables. You can find the best sweet potatoes during the fall and winter. They are jam packed with vitamin A and vitamin C and they also contain plenty of fiber as well to keep your system running smoothly. Sweet potatoes digest in the body more like a carbohydrate compared to other vegetables. So they’re a great way to meet that grain or starch component of a balanced meal.
Why hasselback? Because they’re the BOMB. They get perfectly crisp on the outside from the thin slits in the potato, but they also keep a delectably smooth and creamy mashed potato texture in the center. A while back, we whipped up these Rosemary Cheddar Hasselback Potatoes, in case you want to try these with regular potatoes. The key to making the perfect hasselback is to cut super thin slices and making sure not to cut all the way through the potato, but stopping right before you hit the bottom.
Get these beauts started by preheating the oven to 450F. Bring a large pot of water to a boil, and add the sweet potatoes. Boil for 10 minutes with the lid on. Remove from the water, and allow to cool. Create thin 1/8″ slices through each potato, making sure not to cut completely through the potato. Stop right before you hit the bottom. Add the sweet potatoes to an aluminum foil-lined baking dish. In a blender/food processor, add the olive oil, garlic, vinegar, & soy/tamari and blend until consistent and most of the garlic is chopped. Rub the blend into the slices and the top surface of the sweet potatoes, until all the sweet potatoes are coated. Wrap the potatoes within the foil (you may need to use another top sheet) and pop into the oven for 40 minutes. Open the oven, uncover the potatoes, so that they’re exposed to the heat, and bake an additional 20-25 minutes, or until desired crispness is reached. Top with cracked pepper and fresh basil. Enjoy!
The combo of basil, garlic, soy sauce will bring the potatoes to life. Wow your friends and family by making these Hasselback Garlic Sweet Potatoes at your next gathering. Have you ever made hasselback potatoes? What are your thoughts? Let us know below!
- 4 medium sweet potatoes
- 1/4 cup vegetable oil
- 5 garlic cloves
- 2 tablespoons white rice vinegar
- 2 tablespoons low-sodium soy/tamari sauce
- Optional: Top with cracked black pepper chopped fresh basil
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Preheat the oven to 450F
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Bring a large pot of water to a boil, and add the sweet potatoes. Boil for 10 minutes with the lid on
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Remove from the water, and allow to cool.
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Create thin 1/8″ slices through each potato, making sure not to cut completely through the potato. Stop right before you hit the bottom.
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Add the sweet potatoes to an aluminum foil-lined baking dish
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In a blender/food processor, add the olive oil, garlic, vinegar, & soy/tamari and blend until consistent and most of the garlic is chopped
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Rub the blend into the slices and the top surface of the sweet potatoes, until all the sweet potatoes are coated
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Wrap the potatoes within the foil (you may need to use another top sheet) and pop into the oven for 40 minutes. Open the oven, uncover the potatoes, so that they're exposed to the heat, and bake an additional 20-25 minutes, or until desired crispness is reached
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Top with cracked pepper and fresh basil. Enjoy!
LOVE sweet potatoes and am excited to try this out! Thanks for the tips 🙂 One question though, Ive read a lot that you shouldn’t use Olive Oil at high temperatures because it will change the molecular structure of the oil, and become harmful to eat (free radicals). Which is why I use Avocado oil for anything with high temps. Do you know anything about this? And how do you pick and choose which oils you want to use? Thanks for your time, you have some great articles!
Hey! That’s a great point. The smoke point (the point at which the oil starts to break down) for olive oil can go up to 470F. If you’re using a very pure, extra virgin oil, that temp drops to about 375F. We wrote a short article about this here: https://foodheavenmadeeasy.com/which-oils-are-best-for-cooking/
With that being said, definitely go for high smoke point oils if you’re making a recipe with temps like this one. That can be a high smoke point olive oil (refined) OR something like avocado or organic canola/corn oil. Coconut oil can also work, but as with all oils, it really depends on whether or not it’s been refined. Hope that helps and thanks for bringing that up! I’ll clarify in the recipe!